Prepare to embark on a culinary journey that will transform your ordinary mac and cheese into an extraordinary gourmet experience! This isn't just another pasta dish – it's a symphony of smoky, creamy goodness that will make your taste buds dance with delight. Imagine the rich, velvety smoked gouda melting into perfectly cooked pasta, punctuated by the vibrant, tangy burst of sun-dried tomatoes. This recipe is about to become your new obsession, promising to elevate comfort food to a whole new level of deliciousness.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 8 oz elbow macaroni
- 2 cups smoked gouda cheese, shredded
- 1 cup milk
- 1/4 cup butter
- 1/4 cup flour
- 1/2 cup sun-dried tomatoes, chopped
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain pasta in a colander and set aside.
- In a large saucepan, melt butter over medium heat. Once butter is completely melted and begins to foam, add flour and whisk continuously for 2-3 minutes to create a smooth roux, ensuring no lumps remain.
- Gradually pour milk into the roux, whisking constantly to prevent clumping. Continue stirring until the mixture thickens and becomes smooth, approximately 3-4 minutes.
- Reduce heat to low and add shredded smoked gouda cheese. Stir until cheese is completely melted and sauce is creamy and uniform in texture.
- Fold in chopped sun-dried tomatoes, stirring to distribute evenly throughout the cheese sauce.
- Add cooked macaroni to the cheese sauce, gently stirring to coat every pasta piece thoroughly. Season with salt and freshly ground black pepper to taste.
- Transfer mac and cheese to serving dishes. For extra richness, garnish with additional shredded smoked gouda or chopped fresh herbs if desired.
- Serve immediately while hot and creamy, enjoying the smoky flavor of gouda and the tangy brightness of sun-dried tomatoes.
Tips
- Choose high-quality smoked gouda for maximum flavor depth – the smokiness is key to this recipe's unique profile.
- Always cook your roux slowly and whisk continuously to prevent lumps and ensure a smooth, creamy sauce.
- Use freshly grated cheese instead of pre-shredded for a more melting consistency and richer flavor.
- Don't overcook the pasta – aim for al dente to prevent mushy mac and cheese.
- For extra texture, consider toasting some breadcrumbs and sprinkling them on top before serving.
- If the sauce becomes too thick, thin it out with a little warm milk or pasta water.
- Experiment with additional mix-ins like crispy bacon bits or caramelized onions for extra complexity.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 35g
Protein: 22g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 90mg
