Double-Smoked Bacon & Gouda Mac and Cheese
- Servings: 8
- Prep: 20 mins
- Cook Time: 50 mins
Indulge in the smoky, creamy goodness of Double-Smoked Bacon and Gouda Macaroni and Cheese. This decadent dish is a must-try.
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INGREDIENTS:
| 12 oz | San Giorgio® Large Elbows |
| 8 slices | double-smoked bacon, chopped |
| 2 Tbsps | butter |
| 2 pieces | onion, thinly sliced |
| 2 pieces | garlic cloves, minced |
| 2 tsps | fresh thyme, chopped |
| 1 piece | sprig of fresh rosemary |
| 3 Tbsps | all purpose flour |
| 3 cups | milk |
| 1/2 tsp | ground black pepper |
| 1/4 tsp | salt |
| 2 cups | smoked Gouda cheese, shredded |
| 1 cup | Cheddar cheese |
| 3/4 cup | Parmesan cheese, grated and divided |
| 1 Tbsp | Dijon mustard |
| 1/2 cup | panko bread crumbs |
| 2 Tbsps | fresh chives, chopped |
DIRECTIONS:
- Cook pasta according to package to al dente.
- Preheat oven to 400° F. Grease 13- x 9-inch baking dish.
- Meanwhile, cook bacon in large high-sided skillet or saucepan set over medium-low heat for 6 to 8 minutes or until fat is rendered and bacon is golden and crisp around edges. Transfer to paper towel–lined plate to drain.
- Remove all but 2 Tbsp bacon fat from skillet; add butter and onions. Cook, stirring often, for about 20 minutes or until golden brown. Stir in garlic, thyme and rosemary; cook for about 2 minutes or until softened. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until incorporated.
- Slowly whisk in milk, pepper and salt; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for 8 to 10 minutes or until thickened slightly.
- Stir in gouda, cheddar, 1/2 cup Parmesan and mustard until cheese melts. Stir in cooked pasta and half of the bacon. Transfer to prepared baking dish.
- Toss bread crumbs with remaining Parmesan and bacon. Sprinkle over pasta mixture.
- Bake for 13 to 15 minutes or until golden brown and bubbly. Let stand for 10 minutes. Sprinkle with chives.
