I found this recipe on Pinterst and have been dying to try it, especially since I have a weak spot for tasty cheeses, and Gouda definitely makes that list! This was relatively easy to make and considering its the first time I have made a real baked mac and cheese casserole, I was pretty happy to find out it wasn’t going to be as complicated as I had first feared. We used way too many noodles so we probably should have doubled the gravy sauce you are supposed to make but, you live and you learn, other than that it was a pretty rocking dish, and definitely a good change of pace from a more traditional mac and cheese dish.
- 1/2 cup bread crumbs
- 1 tablespoon butter
- 1/4 cup thinly sliced green onions
- 4 garlic cloves,- minced
- 2 tablespoons all-purpose flour
- 2 cups fat-free milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 teaspoon smoked paprika
- 1 cup shredded smoked Gouda cheese
- 1/2 cup grated fresh Parmesan cheese
- 4 cups hot cooked macaroni
- 2 cups of shredded cheese ( your choice, we used mexican cheese mix, hahah, because we had it in the fridge, I think gouda would have been rather delicious, but we didn’t have enough!)
Preheat oven to 350°.
Melt butter in a large saucepan over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.
Add macaroni to cheese sauce, stirring until well blended. Spoon mixture into a 2-quart baking dish coated with cooking spary, to make a thin layer on the bottom then sprinkle with some of the shredded cheese, continue to layer until the dish is full.Then, sprinkle with breadcrumbs and top with a bit of cheese . Bake at 350° for 15 minutes or until bubbly.
We obviously did NOT have a dish large enough to hold the massive amount of mac and cheese we made, so we ate the single servings for dinner, and then we had the larger casserole to pair with various meals throughout the week, which was awesome! It saved really well and was pretty tasty even as a left over, and was really easy to reheat and serve! Definitely a good dish to make a lot of!