I was FAMISHED. Like, there must be something in this fridge that I can inhale immediately! Nope, all the good New Year’s Eve dinner leftovers were gone.
On to Plan B – saved by Brit + Co! They just posted a recipe for a microwaveable mac and cheese featuring smoked Gouda. And of course, we always have smoked Gouda in the fridge. Perfect!
I grabbed the ingredients: smoked Gouda, gemelli, butter, fat-free milk, flour, salt and pepper, and I threw out some chives as well.
First up, I shredded the Gouda.
Next, I prepared the gemelli as directed on the package, then drained it and set it aside.
Now on to the microwaveable part! Pop the butter into a medium-sized microwaveable bowl (I used Pyrex). Microwave the butter until melted, about 50 seconds. Add the flour and whisk to combine.
Microwave the mixture for another 50 seconds and whisk until smooth.
Now, add a half-cup of the milk to the bowl and whisk. Heat the mixture for 30 seconds, then stir. Add the rest of the milk and whisk, then return the bowl to the microwave and heat for 30 seconds. Give it another whisk and continue to heat in 30-second intervals until the sauce is thickened (it was 1.5 minutes total for me).
Once the sauce is thick, add the cheese.
If the Gouda doesn’t melt (it can be notoriously difficult about melting, so it might require some strong-arm tactics…), heat it for an additional minute or two (use 30-second intervals and WATCH IT) in the microwave til all is melted and happy. After it is melted (or you give up, as was the case with me), add the cooked gemelli and stir until everything is combined or until your mouth is watering so much that you can’t take it anymore.
Plate into the nearest bowl, grab a spoon, and sprinkle the snipped chives on top.
Oh wow. While the mac and cheese was a little lumpy because I couldn’t wait for the Gouda to fully melt, it was a creamy, luxuriously smoky bowl of yum. The chives added a nice, clean balance to the dish and truly took it over the top for me. Three and a half elbows up! Oh boy.
The only thing I noted is that is you’re dirtying a pot to cook pasta, you might as well cook the sauce in the same pot. It will probably add another 5 to 10 minutes to the recipe prep time, but unless you have cooked pasta on hand you’ll be using the stove anyway to cook pasta, so why not just make it entirely on the stove top?
Here’s my recipe, adapted from Brit + Co.
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup fat-free milk
- 2 cups smoked Gouda, shredded
- 2 cups uncooked gemelli
- 2 tablespoons fresh snipped chives
- salt and pepper to taste
- Cook pasta according to package directions; set aside.
- In a medium-sized microwave-safe bowl, pop two tablespoons butter and heat for about 50 minutes to melt. Once melted, whisk in the flour and microwave for an additional 50 seconds. Whisk until smooth.
- Add ½ cup milk and whisk to combine, Microwave for 30 seconds, then add the remaining milk and whisk. Continue to microwave in 30-second increments until the sauce is thickened, about 1.5 minutes total.
- Add the shredded smoked Gouda to the sauce and whisk until smooth and melted. If needed, heat for an additional 30 seconds or so until the sauce is smooth.
- Add cooked gemelli and stir to combine, Pop into individual bowls and top with snipped chives.
- Serve and scarf down immediately!
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