Here we are, exploring macaroni and cheese and thinking outside of the Kraft box. Last week, we made a very traditional macaroni and cheese. This week, we are going to try and expand our horizons with a pear and gouda macaroni and cheese. We are going to be putting our breadcrumb recipe to use that I just posted yesterday in this sweet and savory dish.
The traditional mac and cheese recipe calls for cheddar cheese. The fancy word for what the cheese sauce is a mornay sauce. It really is a variation of mornay, but still falls under that family. Also, it is also a bechamel sauce with cheese added. So, a mornay sauce is a bechamel sauce with cheese added. Today’s macaroni and cheese is going to use gouda cheese.
I didn’t feel that just a change in cheese was sufficient for this variation post. I had considered bacon, and a gouda bacon mac n cheese would be good, but that felt too easy. Sure, bacon is great… I mean I wrote a book about bacon for pete’s sake. Just too easy. I wanted something a little different. One fruit that I love is pears, and the combination of gouda and pears sounded really good. I added a bit of our fresh rosemary for a bit of pop of flavor on top of the already sweet and savory dish.
Pear and Gouda Macaroni and Cheese Recipe
Pear and Gouda Macaroni and CheesePrint Recipe
- 2 Pears cored and diced
- 4 Cups shredded gouda cheese
- 2 Cups whole milk
- 2 Cups of macaroni
- 4 Tbsp butter
- ¼ Cup flour
- 3/4 Cup bread crumbs
- 1 Tablespoon fresh chopped rosemary
Preheat oven to 350
Core and dice pears
Cook macaroni as directed on package, but only cook for about 80% of the directed time - it will be finished in oven
While macaroni is cooking, in large saucepan melt butter on low
When butter is fully melted, slowly start sprinkling flour in the pan and continuously mix. The idea is that the mixture of flour and butter will form almost a paste.
Pour in just a little of the milk and whisk until smooth. Keep on repeating until all milk is blended in.
Turn heat to medium-high and continuously stir. We want to get the sauce just to boiling and thicken, but don’t want it to scorch.
When the sauce starts to heat up, you will notice it start to thicken. Just continue to stir and once boiling, continue stirring for one minute.
Remove from direct heat and slowly add 2 cups of the cheese to the bechamel while stirring.
Once this is a smooth sauce, add pears to sauce and mix
Add cheese sauce and drained macaroni to a baking dish and mix together.
Add remaining 2 cups of cheese to top of macaroni and cheese
Put the dish into the oven and bake for 20 minutes or until top layer of cheese is golden brown.