I recently made an old favorite frittata recipe using smoked Gouda cheese. The good thing about smoked Gouda is that it is so flavorful, a little goes a long way. That also means that whenever I purchase a block for a specific recipe, there is usually some leftover. Not a bad problem to have, that’s for sure. This time I decided to put it to use with a fun twist on a classic ~ Smoked Gouda Baked Pasta with Broccoli. Who doesn’t love fancy, new versions of macaroni and cheese!
The first time I made macaroni and cheese with smoked Gouda, it was really tasty, but there was something missing. The smoked Gouda wasn’t as pronunced as I had hoped. So after experimenting with some seasoning, I found a little paprika was the key. It really brought out the smoked Gouda flavor. The broccoli was also a nice addition to this dish, giving a nutrition boost while adding some texture and color. One can never have too many mac ‘n cheese recipes, and this version is definitely a keeper!
- 8 ounces short pasta (such as elbows, penne, rotini)
- ½ cup bread crumbs
- 1 teaspoon olive oil
- 1 cup yellow onion, chopped
- 2-3 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups skim milk
- ½ teaspoon paprika
- ½ teaspoon ground dry mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup (2 ounces) smoked Gouda cheese, shredded
- ⅓ cup (about 1½ ounces) grated fresh Parmesan cheese
- 12 ounces frozen broccoli florets, thawed and lightly chopped
- Cooking spray
- Preheat oven to 350 degrees.
- Cook pasta according to package instructions. Set aside.
- In a large saucepan, heat oil over medium heat. Add onion and cook until softened (about 5 to 7 minutes). Add garlic and saute for 1 minute. Add flour and cook, stirring constantly, until lightly toasted (about 1 minute).
- Gradually add milk, paprika, mustard, salt and pepper, whisking constantly. Bring to a boil, and then cook until thickened (about 2 to 3 minutes).
- Add cheeses to milk mixture, stirring until melted and then remove from heat.
- Add broccoli and cooked pasta to the cheese sauce, stirring until well-blended.
- Pour into a 2-quart baking dish coated with cooking spray. Sprinkle with breadcrumbs.
- Bake uncovered for 15 minutes, or until bubbly.
Adapted from Cooking Light
