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

To Make:

1. Cook the pasta according to package instructions (make sure you salt the water).  Drain and set aside.
2. 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.
3. 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.
4. Add the pasta and peas and toss to combine.  Add the parmesan and stir.  Serve.

Inspired by TheLittleKitchen