Smoked Gouda Mac-and-Cheese with Herbed Breadcrumbs
Servings: 8
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Ingredients
- 1 Tribeca Oven French Baguette
- 1/2 cup Unsalted Butter divided
- 1 tbsp Fresh Thyme chopped
- 2 tsp Fresh Sage chopped
- 1 lb Dry Cavatappi Pasta
- 1/4 cup All-Purpose Flour
- 4 cups Whole Milk
- 3 cups Shredded White Cheddar Cheese
- 3 cups Shredded Gruyere Cheese
- 1 tsp Salt
- 1/4 tsp Pepper
Instructions
- Cut Tribeca Oven French Baguette into 1-inch pieces. Arrange the bread pieces in an even layer on a rimmed baking sheet. Bake in a convection oven at 325℉ for 18-25 minutes, until the bread is crisp and light golden-brown. Allow to cool completely at room temperature.
- Place the bread in the bowl of a food processor. Pulse, until reduced to a small crumb. Store half the breadcrumbs in an airtight container to use in another preparation.
- In a medium bowl combine the remaining breadcrumbs, 1/4 cup melted butter, thyme and sage. Set aside.
- Preheat a convection oven to 375°F and coat a 9×13 inch baking dish with cooking spray. Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions. Drain.
- In a large heavy-bottom pot or skillet over medium-high heat, melt the butter. Stir in the fl our, and cook until no lumps remain, about 1 minute. Stir in the milk and bring to a simmer, stirring occasionally, until thick, about 8-10 minutes. Stir in the cheddar and gruyere and cook, stirring frequently, until cheese is melted and sauce is smooth, about 2-3 minutes. Season with salt and pepper. Stir in the cooked pasta until well-coated.
- Transfer pasta mixture to prepared baking dish. Sprinkle with the breadcrumb mixture and bake until top is golden-brown and sauce is bubbling, about 25-30 minutes. Garnish with additional thyme and serve.