great grub 3

Wednesday nights are girls night as most of you know. Tomorrow we are adding a new player to the game, Eric's cousin (and one of my best friends!) Amy and her baby Lula Mae. So girls night now consists of Me, Cissy, Sarah, Amy, Abigail, Emma, Sophia, and Lula Mae. I love and cherish the times I get to spend with the girls. Thank you God for wonderful friends.

Now on to the menu! Sarah and I decided last week we would make smoked gouda mac and cheese and brownies. Amy volunteered to make the spinach dip. (Spinach dip recipe coming soon to great grub!) I am so excited I can't stand it!!! Due to an eye appointment tomorrow, Cissy and I are making the mac and cheese tonight and we will bake at Sarahs' tomorrow. Without further adieu, I give you...

Smoked Gouda Macaroni & Cheese

- salt
- vegetable oil
- 1 lb. pasta (whatever short cut you like)
- 1 quart milk
- 1 stick butter, divided
- 1/2 cup all purpose flour
- 12 oz. (4 cups) smoked gouda, shredded
- 8 oz. (2 cups) mozzarella, shredded
- 1/2 tsp. black pepper
- 1/2 tsp. nutmeg
- 4 small tomatoes
- 1 1/2 cups fresh white bread crumbs

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the smoked gouda, mozzarella, 1 tablespoon salt, pepper, and nutmeg. Add the cooked pasta and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.


1 comment:

  1. I'm so glad you put up this recipe! I'm stealing it for my personal cookbook...right NOW.

    And I'm so excited about Wednesday!!! :-)


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