Gnocchi Mac and Cheese

Gnocchi Mac and Cheese
Gnocchi Mac and Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    16 oz packages potato gnochi

  • 1/4

    cup plus 2 1/2 tsp. kosher salt

  • 3

    Tbls. Butter

  • 2

    Shallots finely chopped

  • 3

    Tbls. Flour

  • 2

    Tbls. fresh thyme leaves finely chopped

  • 2 1/2

    cups Milk

  • 2

    Tbls. Dijon mustard

  • 1/4

    tsp. Hot sauce

  • 4

    oz. sharp cheddar cheese, grated

  • 4

    ox. extra-sharp whited cheddar cheese, grated

  • Vegetable cooking spray

Directions

1. Preheat oven to 375 Bring 3 quarts water to a boil. Add gnocchi and 1/4 cup kosher salt. Boil for 3 minutes (or until gnocchi float). 2. Melt butter over medium heat. Add shallots and saute 30 seconds or until fragrant. Add flour and chopped thyme, and cook 2 to 3 minutes. (until golden brown and smooth). Gradually whisk in milk. Increase heat to high. 3. Bring mixture to a boil whisking occasionally. Reduce heat to medium-low and simmer whisking constantly for 5 minutes or until thickened. Stir in mustard and hot sauce. Remove from heat. 4. Add cheeses. Stir until melted. Stir in gnocchi and remaining 2 1/2 tsp salt. Transfer to a lightly greased baking dish. (with cooking spray). 5. Bake at 375 for 25 minutes or until gnocchi is puffed and sauce is golden and bubbly. Increase oven to broil for 2 minutes or until browned. Let stand 5 minutes and serve immediately.

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