Recipe courtesy of Sunny Anderson
Sunny's Smoked Gouda Skillet Mac & Cheese
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- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1155
- Total Fat
- 85 g
- Saturated Fat
- 53 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 49 g
- Cholesterol
- 290 mg
- Sodium
- 1360 mg
The best thing about macaroni and cheese is that there are so many ways to make it, so it can be open to interpretation. Some may try to box you in, but resist! There’s a world of cheeses and toppings that can turn a side dish into more of a meal. This is a great way to serve macaroni and cheese family style. Give all the cheese pull love to the Gruyère, but the flavor star here is the smoky Gouda enhanced by the onion and garlic.
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1155
- Total Fat
- 85 g
- Saturated Fat
- 53 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 49 g
- Cholesterol
- 290 mg
- Sodium
- 1360 mg
Ingredients
Pasta and Sauce:
Topping:
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Directions
- For the pasta and sauce: In a large pot on medium heat, add the heavy cream, onion, garlic and nutmeg. Cook until steamy and fragrant, 5 to 8 minutes. Add the Gouda and Gruyère, stirring to melt. Remove from the heat and stir in the reserved pasta water. Taste and season with salt and a few grinds of black pepper. Stir in the pasta and parsley. Butter the bottom and sides of a 9-inch cast-iron pan and pour the pasta and sauce into the pan.
- For the topping: Preheat the oven to 350 degrees F.
- In a small bowl, mix together the Gruyère and Parmesan. Sprinkle this mixture over the top of the pan. Bake until bubbly and golden, about 20 minutes. Remove and turn on the broiler. Top the pan with the prosciutto and place back under the broiler. Watch it as it browns and remove when there are some crispy tops, less than 4 minutes. Serve warm.
