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Stovetop Smoked Gouda and Cheddar Fusilli

15 Ratings

2 Comments

Prep 25 min
Total 45 min
Servings 6

A delicious homemade macaroni and cheese with two kinds of cheese that’s made in a single pot! MORE + LESS -

Macheesmo

July 18, 2016

Ingredients

pound fusilli pasta

ounces bacon, chopped

tablespoons all-purpose flour

cups milk

ounces cheddar cheese, grated

ounces smoked gouda cheese, grated

Salt and pepper

Fresh scallion, garnish

Steps

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1

Cook pasta according to directions. When pasta is done, drain and rinse with cold water to stop cooking.
2

Wipe out pot and add chopped bacon to pot over low heat. Let bacon render out until the pieces are very crispy. Remove crispy bacon from pot with a slotted spoon. Add flour and whisk into bacon grease. Let cook on low for a few minutes to form a roux (should be a light tan color).
3

Add milk slowly to the roux, whisking constantly, to form a sauce. Once all milk is added to the pot, let thicken and add cheeses. Stir together to melt cheeses well. It should form a thick cheese sauce.
4

Stir in cooked pasta and most of the reserved crispy bacon. Season with salt and pepper.
5

Serve cheesy fusilli pasta garnished with a little crispy bacon and fresh scallion.

Expert Tips

The sauce will be easier to make if you your milk is warm when you whisk it into the roux. You can use cold milk, but it will take longer to thicken.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 710
Calories from Fat: 270

% Daily Value

Total Fat: 30g; 47%
Saturated Fat 17g 83% Trans Fat 1g
Cholesterol: 100mg; 33%
Sodium: 770mg; 32%
Potassium: 340mg; 10%
Total Carbohydrate: 73g; 24%
Dietary Fiber 4g 15% Sugars 6g
Protein: 37g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 60%; 60%
Iron: 15%; 15%

Exchanges:

4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

One pot = one delicious cheesy pasta dinner!

Is there any more iconic American pasta dish than macaroni and cheese? But, let’s be honest, the boxed stuff can get a bit boring. Luckily, with just a few extra minutes (and some really good smoked Gouda) we can take our macaroni and cheese game to another level!

If you wanted make this with elbow macaroni, you definitely could, but the sauce is so creamy that I think sturdier pasta like fusilli works better.

We are going to make everything in one pot and step one is cooking the pasta.

While the pasta cooks, chop up about 8 ounces of bacon. A little goes a long way here and the bacon grease will be the base for our cheese sauce.

Once the pasta is cooked, drain it and rinse it with cold water to keep it from getting too soggy.

Then wipe out your pot and add the chopped bacon to it. Cook the bacon on low heat for about 8-10 minutes until the grease renders out of it and the bacon gets very crispy. Remove the bacon with a slotted spoon so it doesn’t burn.

Whisk the flour into the bacon grease which will form the roux that we’ll use to make the cheese sauce. No surprise here that this will already smell amazing.

Once the roux is a light tan color, add the warmed milk slowly, whisking constantly until the mixture forms a thick sauce. Then add all your grated cheese! You could use all cheddar for a more classic cheese sauce, but I’m a big fan of some smoked gouda action.

Umm… YES!

Once your sauce is done, stir your pasta and bacon back in and you are ready to go!

Just look at that creaminess! Dig in while it’s hot.