Gouda Mac & Cheese Peas! – {Dietetic Directions, Dietitian Recipe}


Gouda Mac & Cheese Peas!

Mac and cheese is just the BEST. It’s a classic comfort food and thankfully quite simple to make from scratch. Today’s Gouda Mac & Cheese with Peas recipe is a One-Pot Meal to reduce both dishes and stress. This also makes perfect leftovers for the nights you are too busy to cook. After all, when in doubt, BATCH COOK; your future self will always thank you. In fact, I have Gouda Mac and Cheese leftovers in my freezer right now and trust me, they always come in handy! 

Now what really makes this Gouda Mac & Cheese with Peas is the delectable CHEESE. So use your favourite cheese or a mix of two different kinds. I used a MountainOak Smoked Gouda, which is a local Artisan cheese company in New Hamburg.  Just love their cheese and visiting their farm. I often add peas to my Mac & Cheese for a little spark of green and extra protein. You can also top yours with sliced chicken or pulled pork, which is nice as well. 

Important Reminder: 

If it’s your first time making a one-pot Pasta, note that cooking the pasta might require different amounts of liquid. So best bet is to taste test your pasta when the liquid is absorbing and add extra water as needed. Go for al dente (firm to the bite) and NOT overcooked! You will be re-heating it as well, which will soften it slightly. Also, keep in mind that the Mac and Cheese WILL thicken upon sitting so extra liquid is a good thing. You may even need to add a splash of milk when reheating leftovers to ensure the moisture is there. 

Gouda Mac & Cheese
The secret for awesome Mac & Cheese is to keep it moist since it thickens upon siting!

Mac & Cheese Toppings 

Feel encouraged to top your Gouda Mac & Cheese with interesting toppings. I used simple Italian parsley and Sriracha. However, you may like a breadcrumb topping or grilled chicken. Above all, you do you!


Serves: 6

Prep Time: 15 minutes

Cook Time: 20 minutes 


Ingredients: 

2 tbsp butter or margarine

2 tbsp white flour

4 cups of water (add more gradually if needed) 

2 cups of milk (I used 1%)

1 tbsp Dijon mustard

1 tsp kosher salt

357 grams of elbow macaroni (4 cups uncooked) 

1 cup frozen peas 

3 – 4 cups of your favourite shredded cheese (I love using Gouda or Gruyere, white cheddar or a mix!) 

Gouda Mac & Cheese Directions: 

  1. In a large pot, melt butter over medium-high heat. Wisk flour continuously until it turns light golden. This should take about one minute. You want to prevent sticking or burning. 
  2. Then, add one cup of water and stir mixture until it is completely smooth. Next, gradually add rest of water and milk while whisking into the pot to prevent any lumping or the flour sticking to the bottom. 
  3. Add your Dijon mustard and kosher salt to the water and milk mixture. 
  4. Next, add in the macaroni and stir continuously to prevent sticking. Want to reach a gentle simmer with the pasta. Continue stirring and cook until al dente or firm to the bite (about 10-12 minutes depending on the pasta). Please Note: You may have to add more water gradually if pasta is needing to be cooked longer and has absorbed the liquid. We do NOT want to overcook the pasta so keep this in mind. 
  5. When there is still some liquid left on the bottom of the pan, remove from the heat and gradually stir in peas. 
  6. Finally, gradually stir in grated cheese until melted.  Let rest for a few minutes to thicken. Can add a little extra milk at this point if sauce is too thick. Taste the pasta at this point to adjust seasoning as needed. 
  7. Garnish with fresh herbs like Italian parsley or serve with hot sauce or sriracha for heat lovers. A sprinkle of cayenne pepper is nice too!

Ingredients

  • 2 tbsp butter or margarine
  • 2 tbsp white flour
  • 4 cups of water (add more gradually if needed)
  • 2 cups of milk (I used 1%)
  • 1 tbsp Dijon mustard
  • 1 tsp kosher salt
  • 357 grams of elbow macaroni (4 cups uncooked)
  • 1 cup frozen peas
  • 3 – 4 cups of your favourite shredded cheese (I love using Gouda or Gruyere, cheddar or a mix!)

Instructions

    1. In a large pot, melt butter over medium-high heat. Wisk flour continuously until it turns light golden. This should take about one minute. You want to prevent sticking or burning.
    2. Then, add one cup of water and stir mixture until it is completely smooth. Next, gradually add rest of water and milk while whisking into the pot to prevent any lumping or the flour sticking to the bottom.
    3. Add your Dijon mustard and kosher salt to the water and milk mixture.
    4. Next, add in the macaroni and stir continuously to prevent sticking. Want to reach a gentle simmer with the pasta. Continue stirring and cook until al dente or firm to the bite (about 10-12 minutes depending on the pasta). Please Note: You may have to add more water gradually if pasta is needing to be cooked longer and absorbed the liquid. We do NOT want to over-cook the pasta so keep this in mind.
    5. When there is still some liquid left on the bottom of the pan, remove from the heat and gradually stir in peas.
    6. Finally, gradually stir in grated cheese until melted. Let rest for a few minutes to thicken. Can add a little extra milk at this point if sauce is too thick. Taste the pasta at this point to adjust seasoning as needed.
    7. Garnish with fresh herbs like Italian parsley or serve with hot sauce or sriracha for heat lovers. A sprinkle of cayenne pepper is nice too!





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