Ingredients

The following ingredients have 4 Servings
  • 14.5 ounces dry rotini pasta (, or another pasta of choice )
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon ground black pepper
  • 2 cups whole milk
  • 1 cup half & half
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon fine sea salt
  • 2 1/2 cups smoked gouda ( , grated)
  • 1/2 cup bacon ( , cooked and crumbled)
  • 2 tablespoons fresh Italian parsley ( , chopped)
  • 2 tablespoons Sriracha
  • 3 scallions ( , chopped)
  • Cooking Spray

Instruction

  • Cook the pasta of choice according to package directions for al dente. Drain and rinse with cold water to stop the cooking process.
  • Next, heat the olive oil in a small skillet over medium heat. Add the panko bread crumbs and pepper. Brown bread crumbs, stirring once a minute for 5 minutes. Remove from burner and set aside.
  • In a medium saucepan, melt the butter over medium-high heat. Quickly whisk in flour to form a roux.
  • Microwave the milk and half and half for 3 minutes in an oven safe container, being careful to not burn yourself.
  • Roux should be a light brown and have a nutty smell. While whisking, pour in milk. Initially it will be clumpy and thick, but keep on whisking- FAST! Sauce will be a creamy white and thick after all milk is added.
  • Whisk in the gouda until smooth. Still whisking (does your arm hurt yet?) add the parsley, bacon and salt. Remove from heat.
  • In a large bowl, gently toss cooked pasta with gouda cheese sauce.
  • Preheat broiler on high. Coat individual oven-safe bowls or a large casserole dish with cooking spray. Transfer mac and to casserole dish(es). Sprinkle with panko bread crumbs.
  • Place under high broiler for 3-4 minutes, or until bubbly and lightly browned.
  • Remove and drizzle with Sriracha and scallions.
  • If you've tried this recipe, come back and let us know how it was in the comments or ratings!