Some of my favorite recipes come from a need to use up leftover ingredients. We had friends over last week and I might have gotten a little aggressive with my cheese selection. Not wanting any excess gouda to go to waste- it found a home in this mac and cheese.
This take on mac and cheese feels a little lighter/seasonal with the use of almond milk instead of whole milk or heavy cream and the addition of some happy little green peas. I love that it all comes together on the stove top although you could throw this in a casserole dish, top with some breadcrumbs and bake away if you need that crunchy mac and cheese top. Either way you can’t lose.
You’ll need (for two):
- 8 ounces gemelli pasta (or pasta of your choice)
- 1.5 tablespoons butter
- 1.5 tablespoons flour
- 0.5 teaspoon mustard
- 0.5 teaspoon salt
- Pepper to taste
- Pinch of ground nutmeg
- 1 cup milk (I used almond milk)
- 2 cups graded gouda cheese
- 0.25 cup grated parmesan
- 0.5 cup frozen peas, thawed*
*don’t worry about the peas being warm they will warm up when tossed with the pasta
- Cook the pasta according to package instructions (make sure you salt the water). Drain and set aside.
- While the pasta cooks, melt the butter over medium heat in a large sauté pan. Add the mustard, salt, pep, nutmeg and flour and stir constantly for 3ish minutes. This is the roux making part.
- Slowly whisk in the milk. Continuing whisking for 5 minutes or until the mixture has thickened up a little. Add the gouda cheese and stir. Remove from heat.
- Add the pasta and peas and toss to combine. Add the parmesan and stir. Serve.
Inspired by TheLittleKitchen