Gouda Mac and Cheese for 2

By lorik

Baked until bubbly, and full of ooey-gooey cheese, this smoky mac ‘n cheese will be a welcome dinner for the two of you any night of the week.

Ingredients

• FOR THE MAC ‘N CHEESE, COOK:
• 4 oz. dry elbow macaroni
• 3 strips thick-sliced bacon, diced
• SAUTÉ:
• 3/4 cup diced onion
• 1 Tbsp. olive oil
• 1 Tbsp. minced fresh garlic
• WHISK:
• 1 Tbsp. all-purpose flour
• 1 cup whole milk
• OFF HEAT, STIR IN:
• 1 cup shredded Gouda
• 1/2 cup shredded sharp Cheddar
• 1 tsp. Dijon mustard
• FOR THE TOPPING, COMBINE:
• 1/2 cup fresh bread crumbs
• 2 Tbsp. grated Parmesan
• 1 Tbsp. chopped fresh parsley
• 1 Tbsp. olive oil

Details

Servings 2
Adapted from cuisineathome.com

Preparation

Step 1

Preheat oven to 400°. Coat a 2 1/2-cup baking dish with nonstick spray.

For the macaroni, cook macaroni in a pot of boiling salted water according to package directions; drain. Cook bacon in a sauté pan until crisp, then transfer to a paper-towel-lined plate and discard drippings.

Sauté onion in 1 Tbsp. oil in same pan over medium heat until translucent, 5 minutes. Add garlic and sauté 30 seconds.

Whisk flour into onion mixture to coat, 1 minute. Slowly whisk in milk, and continue whisking until mixture thickens, 5 minutes.

Off heat, stir in Gouda, Cheddar, and Dijon. Stir in cooked macaroni
and bacon; transfer to prepared baking dish.

For the topping, combine bread crumbs, Parmesan, parsley, and 1 Tbsp. oil; sprinkle evenly over top of mac ‘n cheese. Bake mac ‘n cheese until bubbly and top is golden brown, about 10 minutes.

Per serving: 972 cal; 59g total fat (34g sat); 125mg chol; 2587mg sodium; 83g carb; 4g fiber;