This week we did little twist on my typical Mac & Cheese which I make with Gruyere, caramelized onions & tomatoes. This time we substituted the Gruyere with Smoked Gouda then added some really good Kendleson's Smoked Ham & frozen peas. The subtle smokiness of the cheese & ham really blended well together & the sweetness of the peas was a nice compliment.
I didn't have enough of any one pasta on hand so this was made with a mix of elbows & gemelli.
Smoked Gouda Mac & Cheese
3/4 lb spiral macaroni (or macaroni of your choice)
1 Tbs butter
1/8 C flour
1 C milk
1/2 C heavy cream
1 1/2 C grated cheddar cheese
3/4 C grated smoked Gouda
1 t dry mustard
1 thick slice of smoked deli ham, chopped
1 c frozen peas
Cook pasta according to directions. Place frozen peas into the bottom of a colander & drain past over them. The pasta water will thaw the peas.
In a small saucepan melt butter over med-low heat. Add flour an stir constantly for 1 minute. Do not allow to brown. Slowly whisk in milk and cream. Stir until hot and smooth and slightly thickened, about 1 minute. Turn heat to low and add cheese. Whisk until melted. Add dry mustard and salt and pepper to taste.
Butter a glass casserole dish. Add pasta, peas, ham and cheese sauce. Mix well until cheese sauce covers everything.
Cook in a 350 oven for 25 minutes or until top is brown & crispy (this is the best bit).