Baked Gouda Mac and Cheese with Roasted Veggies
This Baked Gouda Mac and Cheese with Roasted Veggies is a fancier take on the traditional dish. Filled with creamy, rich gouda and healthy roasted vegetables, it's perfect for your next holiday affair.
Servings: 9
Calories: 202kcal
Equipment
- skillet
- Stove top pot
- strainer
- Casserole dish
- cheese grater
- Cutting Board
- Knife
- Measuring cups and spoons
- Mixing spoon
- Whisk
Ingredients
- 8 oz pasta
- 1 cup pasta water
- ½ cup white onion diced
- ½ red bell pepper diced
- 1 small jalapeno diced
- 1 cup mushrooms diced
- 1 bushel broccolini
- 2 tbsp cold water
- 1 tbsp butter
- ½ cup gouda cheese grated
- 1 cup specialty gouda cheese can be flavored or the same as above (I used a truffle gouda cheese)
- 1 cup milk
- pinch cracked pepper
- 1 tsp red pepper flakes
- pinch truffle salt
- 1 cup crackers crushed
Instructions
- Make pasta according to box instructions. Set aside 1 cup of pasta water for the cheese sauce.
- While pasta is cooking, dice white onion, red pepper, jalapeno, mushrooms, and a small bushel of broccolini.
- Heat a skillet to medium heat. Add a tablespoon of butter and sauté the vegetables. Once slightly charred, add a splash of cold water and cover skillet to let broccolini to steam.
- Add cooked noodles to the pan. Then, toss with the vegetables.
- Heat another tablespoon of butter in a sauce pot. Then, add pasta water, finely shredded gouda cheese, and milk. Grate wedge of specialty gouda over the sauce pot. You should have about 1 1/2 cups of shredded gouda in total.
- Whisk cheese sauce continuously until all the cheese is melted. Then, add in cracked pepper, red pepper flakes, and a dash of truffle salt.
- Grease a baking dish. Add in noodles and vegetables. Pour on cheese sauce and stir together.
- Layer mac and cheese with 1 cup of finely crushed crackers. Top with more finely grated fresh gouda if desired.
- Bake at 350°F for 15-18 minutes or until the cheese is melted and the crackers are lightly toasted. Serve immediately and enjoy!
Notes
If your pasta water is already down the drain, then you can mix ¼ teaspoon of cornstarch in 1 cup of water to obtain the same consistency. Just make sure the water is warm, mix thoroughly, and proceed with making the cheese sauce as written.
To make this recipe a full meal, add a cooked protein like chicken or sausage. You could also use ground beef. Mix it in with the mac and cheese or serve on the side. I also recommend a side salad!
Store leftovers in an airtight container for up to 5 days. Reheat for 60-90 seconds.
Nutrition
Serving: 1 serving | Calories: 202kcal | Carbohydrates: 25g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 190mg | Potassium: 395mg | Fiber: 4g | Sugar: 3g