Gouda Stovetop Mac& Cheese.
Ingredients:
- 1 pound Campanelle Pasta
- 5 slices Bacon
- 1 whole Sweet Onion, Chopped Finely
- 1 cup Heavy Cream
- 1 cup Shredded Gouda Cheese
- 1 pinch Salt To Taste
- 1 pinch Black Pepper To Taste
Instructions:
1. Boil some salted water and cook the pasta until al dente; set aside.
2. Fry the bacon slices until they’re starting to get crispy, then remove them to a paper towel and pat off the grease. Roughly chop them, and set them aside.
3. Remove most of the bacon grease from the pot, leaving about 1 tablespoon. Fry the finely chopped sweet onion in the bacon grease over medium heat for about 5 minutes, until translucent and slightly soft. Season the onion with salt and pepper as it cooks.
4. Add the bacon back into the pot along with the heavy cream. Simmer over medium-high heat for a few minutes, until the mixture has reduced and thickened a little.
5. Turn off the heat and stir in the Gouda cheese. As soon as it has melted into the sauce, add in the cooked pasta and stir until the noodles are coated in the sauce.
6. Taste and re-season, adding salt and pepper as needed. Serve hot!
2. Fry the bacon slices until they’re starting to get crispy, then remove them to a paper towel and pat off the grease. Roughly chop them, and set them aside.
3. Remove most of the bacon grease from the pot, leaving about 1 tablespoon. Fry the finely chopped sweet onion in the bacon grease over medium heat for about 5 minutes, until translucent and slightly soft. Season the onion with salt and pepper as it cooks.
4. Add the bacon back into the pot along with the heavy cream. Simmer over medium-high heat for a few minutes, until the mixture has reduced and thickened a little.
5. Turn off the heat and stir in the Gouda cheese. As soon as it has melted into the sauce, add in the cooked pasta and stir until the noodles are coated in the sauce.
6. Taste and re-season, adding salt and pepper as needed. Serve hot!
(credit: The Pioneer Woman.com)
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