Macaroni & Cheese with Young Farmdal Gouda and Sigona’s Moo-Net White Cheddar, Topped with Toasted Panko and Crumbled Bacon
This might just become your new go-to comfort dish. Both the Gouda and Moo-Net cheeses melt beautifully and also bring delicious flavor to the pasta. Plus, who can resist something topped with crumbled bacon? Pair this with Maker Pinot Noir for a fantastic meal. Serves 6 to 8.
Total Time 30 minutes mins
Course Main Course
Cuisine American
Ingredients:
- 16 oz. short-cut pasta such as elbows
- 1/2 cup panko
- 2 Tbsp Sigona’s Garlic Olive Oil
- 1 wedge about 8 oz Young Farmdal Gouda, plus more for topping, if desired, shredded
- 1 wedge about 8 oz Sigona’s Moo-Net White Cheddar, shredded
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 scant tsp ground mustard powder
- Salt and pepper to taste
- 2 cups milk
- 6 to 8 pieces cooked bacon crumbled
Prepare pasta to al dente, according to package directions. Drain, transfer to large bowl or pot and set aside.
In a small sauté pan, heat the olive oil over medium heat. Add the panko and cook, stirring constantly, for about 3 to 4 minutes until they’re fragrant and lightly toasted, be careful not to burn them. Remove from heat and set aside.
Meanwhile, in a medium saucepan, melt butter over medium to medium-low heat. Whisk in the flour, mustard powder, salt and pepper until it reaches a paste-like consistency. Slowly add the milk, whisking until smooth, thickened and heated through. Remove from heat and fold in the shredded cheeses. Stir until cheese is incorporated and melted.
Pour the cheese sauce over the drained macaroni. Stir to incorporate; transfer to a serving dish.
Sprinkle the top of the macaroni and cheese with the toasted panko and crumbled bacon. Top with additional shredded cheese, if desired.
Keyword Moo-Net California white cheddar, Sigona's Garlic infused olive oil