Smoked Gouda Macaroni and Cheese

By Chez_Alexander

Ingredients

• Butter or oil for greasing the pan
• Salt
• 1 lb macaroni or other short cut pasta
• 1 quart (4 cups) whole milk
• 3 bay leaves
• Pinch cayenne pepper
• Black pepper
• 6 TBS butter, divided (4 TBS / 2 TBS optional)
• 1/4 cup flour
• 1 lb smoked Gouda cheese
• 1 cup fresh breadcrumbs (optional)

Details

Servings 8
Adapted from slate.com

Preparation

Step 1

1. Heat the oven to 375F and grease a 9 X 13 inch pan. Bring a large pot of water to a boil and salt it. Add the macaroni and cook until just beginning to turn tender, about 5 minutes. Drain and set aside.

2. Put the milk, bay leaves, cayenne, and some salt and pepper in a large saucepan over medium-low heat. As it warms up, put the 4 TBS butter in another large saucepan over medium heat. When it melts, add the flour and cook, whisking constantly, until the mixture turns golden brown, 3-4 minutes. Gradually whisk the warm milk mixture into the butter mixture and continue to cook, whisking frequently, until the sauce has thickened slightly, about 10 minutes. Turn off the heat, remove the bay leave, and stir in all but about 1 cup of the cheese. Toss the sauce with the macaroni, then transfer the mixture to the greased pan and sprinkle the remaining cheese on top.

3. If you want a breadcrumb topping, put the remaining 2 TBS butter in a large skillet. When it melts, add the breadcrumbs and toss to coat them with the butter. Sprinkle the breadcrumbs over the macaroni and cheese.

4. Bake until the cheese is bubbling and the topping is golden brown, 20 to 25 minutes. Serve hot or warm. Store leftover macaroni and cheese in an airtight container in the refrigerator for up to a few days.

Makes 8 servings. Each serving = 15 Weight Watchers points.