Sriracha Gouda Mac and Cheese
User Reviews
5
Sriracha Gouda Mac and Cheese
Description
Sriracha Gouda Mac and Cheese starts by cooking rotini pasta to al dente and rinsing it under cold water to halt cooking. Panko breadcrumbs are toasted with olive oil and black pepper, providing a crunchy topping. A roux made from butter and flour is the base for a milk and half-and-half cheese sauce, which is then blended with grated smoked gouda.
The sauce is enriched with fresh Italian parsley, crumbled cooked bacon, and salt, delivering a smoky and herbaceous flavor profile. The cooked pasta is gently tossed in this gouda sauce to coat thoroughly. The dish is transferred to a baking dish, topped with the toasted breadcrumbs, and then broiled until the crumbs form a golden crisp crust.
The contrast between creamy, smooth cheese coating and crunchy panko topping highlights the dish’s textures, while sriracha adds a sharp touch that balances the smoky gouda and savory bacon. This mac and cheese can serve as a hearty main or a side.
Ingredients
- 14.5 ounces rotini or another pasta of choice, dry
- 1/2 cup panko breadcrumbs
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon black pepper ground
- 2 cups milk whole
- 1 cup half-and-half
- 1/2 cup butter unsalted
- 1/2 cup all-purpose flour
- 1 teaspoon salt fine sea salt
- 2 1/2 cups gouda cheese grated, smoked
- 1/2 cup Bacon , cooked and crumbled
- 2 tablespoons Italian parsley chopped, fresh
- 2 tablespoons sriracha
- 3 scallions , chopped
- cooking spray
Instructions
- Cook the pasta of choice according to package directions for al dente. Drain and rinse with cold water to stop the cooking process.
- Next, heat the olive oil in a small skillet over medium heat. Add the panko bread crumbs and pepper. Brown bread crumbs, stirring once a minute for 5 minutes. Remove from burner and set aside.
- In a medium saucepan, melt the butter over medium-high heat. Quickly whisk in flour to form a roux.
- Microwave the milk and half and half for 3 minutes in an oven safe container, being careful to not burn yourself.
- Roux should be a light brown and have a nutty smell. While whisking, pour in milk. Initially it will be clumpy and thick, but keep on whisking- FAST! Sauce will be a creamy white and thick after all milk is added.
- Whisk in the gouda until smooth. Still whisking (does your arm hurt yet?) add the parsley, bacon and salt. Remove from heat.
- In a large bowl, gently toss cooked pasta with gouda cheese sauce.
- Preheat broiler on high. Coat individual oven-safe bowls or a large casserole dish with cooking spray. Transfer mac and to casserole dish(es). Sprinkle with panko bread crumbs.
- Place under high broiler for 3-4 minutes, or until bubbly and lightly browned.
- Remove and drizzle with Sriracha and scallions.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 848 kcal
% Daily Value*
| Calories | 848kcal | 42% |
| Carbohydrates | 71g | 24% |
| Protein | 35g | 70% |
| Fat | 46g | 71% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 148mg | 49% |
| Sodium | 1696mg | 71% |
| Potassium | 458mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1305IU | 26% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 750mg | 75% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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