Gouda Mac and Cheese
Gouda mac and cheese – oh, and it’s gluten free. Awesome! Earlier this week I made gouda quesadillas and they were good, this mac and cheese, however, is better. Maybe because I was more in the mood for it, but either way, this is a must try.
Servings: 6
Ingredients
- 1 box of pasta I used gluten free
- 5 oz of shredded high quality gouda I used De Waag 3 year aged
- 1 pack of Boursin cheese I used chive and garlic
- 3 tablespoons of salted butter
- 2 tablespoons of lentil flour you could use AP GF flour, too
- 2 cups of milk
- 1 white onion
- 1/2 cup of peas
- 5 oz of shredded high quality gouda I used De Waag 3 year aged
- 1 pack of Boursin cheese I used chive and garlic
- 3 tablespoons of salted butter
- 2 tablespoons of lentil flour you could use AP GF flour, too
- 2 cups of milk
- 1 white onion
- 1/2 cup of peas
Instructions
- First up, gather all of your ingredients.
- Cook the pasta according to the directions and set aside. Pre heat the oven to 350 degrees.
- Time to make the filling. In a pan, add in 1 tablespoon of butter and the chopped onion. Let it brown, about 4-6 minutes. Then add the peas. Cook for another 3-4 minutes. Put in a dish and set aside with the pasta.
- Now, for the cheese sauce. In the same pan, melt the other 2 tablespoons of butter. Add in the flour and continually whisk until it's nutty and brown.
- Pour in the milk and keep whisking. Add in the gouda cheese and the block of Boursin cheese. Again, keep whisking.
- Once all of the cheese is nice and melty, add in the pasta, onion and pea mixture.
- Stir all of the ingredients together. Pour into a 9x13 baking pan and bake at 350 for 20 minutes, uncovered.
- Done! Looks so good.