There’s bacon in this recipe. Instead of frying your bacon, consider putting it the oven like we always do and broil it.
Bacon & Smoked Gouda Mac-n-Cheese
- 1 16 oz . box Riggatoni or macaroni noodles
- 8 -10 oz Smoked Gouda ((grated))
- 16 oz thick cut bacon ((cut into 1 inch pieces))
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 1/2 cups heavy cream or milk
- 1/2 cup frozen peas
- 1/4 teaspoon pepper
- 1/2 – 1 teaspoon kosher salt ((start with 1/2 teaspoon and adjust to your taste))
- Preheat the oven to 350ºF.
- Prepare noodles per package directions. Drain and set aside.
- Slice bacon into 1″ pieces. Cook in a pan on medium heat until crisp.
- Remove bacon from the pan and place on paper towels to drain. Set aside.
- Drain bacon oil from the pan, leaving just enough to coat the bottom of the pan, about 1 tsp. Place pan back onto medium heat and add peas. Cook peas for about 2 minutes or just until defrosted. Set aside.
- In a pot, melt 2 T. of butter and add 2 T. of flour over medium heat.
- Continue to stir and cook until the butter/flour mixture becomes browned, about 2 minutes.
- Add heavy cream, grated smoked Gouda, and salt/pepper to the butter/flour mixture. Slightly lower the heat and whisk until the smoked Gouda is melted.
- In a large bowl, mix together the Riggatoni noodles, cheese mixture, peas, and bacon.
- Lightly grease a 9″x13″ glass cassereole dish. Pour the noodle mixture into the casserole dish and bake for 20 minutes. Serve.
