Gouda Macaroni with Golden Raisins and Pine Nuts

Name: Gouda Macaroni with Golden Raisins and Pine Nuts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 10 ounces elbow macaroni; 8 ounces gouda; 1 1/2 cups milk; 1 cup golden raisins; 1 cup coarsely chopped pine nuts, toasted lightly, divided; 1/4 cup mascarpone; 2 tablespoons butter; 2 tablespoons flour; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper

User Reviews

4.7

18 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
4 servings
Calories
985 kcal
Course
Main Course
Cuisine
American

Gouda Macaroni with Golden Raisins and Pine Nuts

Iris Warren

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A comforting, simple, scrumptious recipe for Gouda Macaroni & Cheese with Golden Raisins and Pine Nuts from Melt, The Art of Macaroni and Cheese.

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Ingredients

Servings

10 ounces elbow macaroni
8 ounces gouda (rind removed, shredded)
1 1/2 cups milk
1 cup golden raisins
1 cup coarsely chopped pine nuts, toasted lightly, divided
1/4 cup mascarpone
2 tablespoons butter
2 tablespoons flour
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

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Instructions

Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk steams and tiny bubbles form around the edges of the pan, turn off the heat.
Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes.
Slowly add the hot milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon - a finger drawn along the back of the spoon should leave a clear swath.
Stir in salt, pepper and golden raisins. Cook for 1 minute, stirring constantly.
Turn off heat, add Gouda and mascarpone, and stir until completely melted. Season with more salt and pepper to taste. If the sauce seems a bit thick, feel free to add more milk, 1/4 cup at a time, until you achieve your desired consistency (I ended up adding a 1/2 cup to make my sauce less thick and more smooth and creamy).
Pour sauce over pasta and stir in the pine nuts. Serve warm.
Alternative cheeses: Grand Ewe, Ewephoria sheep's-milk Gouda, Cypress Grove Lamp Chopper, or Trader Joe's generic sheep's-milk Gouda. Wine pairings: Dry Riesling, Merlot

Notes

You will also need: large pot, medium pot, colander
Additional pairings for the cheese: olives, prosciutto, apples. If making vegetarian, choose a gouda with a vegetarian rennet.
Additional pairings for the cheese: olives, prosciutto, apples. If making vegetarian, choose a gouda with a vegetarian rennet.

Nutrition Information

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Calories 985kcal (49%) Carbohydrates 95g (32%) Protein 33g (66%) Fat 54g (83%) Saturated Fat 21g (105%) Cholesterol 103mg (34%) Sodium 716mg (30%) Potassium 819mg (23%) Fiber 5g (20%) Sugar 30g (60%) Vitamin A 840IU (17%) Vitamin C 1.4mg (2%) Calcium 559mg (56%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 985 kcal

% Daily Value*

Calories	985kcal	49%
Carbohydrates	95g	32%
Protein	33g	66%
Fat	54g	83%
Saturated Fat	21g	105%
Cholesterol	103mg	34%
Sodium	716mg	30%
Potassium	819mg	17%
Fiber	5g	20%
Sugar	30g	60%
Vitamin A	840IU	17%
Vitamin C	1.4mg	2%
Calcium	559mg	56%
Iron	3.7mg	21%