A friend of mine is a lover of mac n' cheese. Especially the more gourmet style of the dish. When I discovered this recipe from Noble Pig, I spent days planning how I would like to attempt this gem. Just talking about this recipe has me salivating. Must stay away from the leftovers in the fridge.
I made a few changes to the Noble Pig's version by swapping the fontina cheese for smoked gouda, trading regular milk for hazelnut milk, using spicy mustard, and changing the pasta to include two difference types. Seriously, go make a batch... you will thank me. Enjoy!
8 oz. package frozen gnocchi (garlic & basil are yummy)
8 oz. fusilli pasta
2 Tablespoons butter
2 teaspoons garlic, finely chopped
1 Tablespoon all-purpose flour
3/4 cup hazelnut milk
1 teaspoon Dijon mustard (spicy mustard also works)
1/4 cup shredded Gruyere cheese
1/4 cup shredded Smoked Gouda cheese
Salt and white pepper to taste
1/3 cup shredded Parmigiano-Reggiano
Chopped fresh thyme, oregano, and basil
Basil leaves for garnish, optional
Preheat oven to 375o F. Prepare gnocchi and fusilli pastas according to package directions. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.
Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.
Combine gruyere and smoked gouda cheeses, then add by the handful to milk mixture, stirring until melted before adding the next handful. Once all cheese is melted, season sauce with salt and pepper.
Pour sauce over pasta and sprinkle with parmigiano over the top. Sprinkle chopped herbs over the top (this is also a good time to make additions like flaked red pepper, etc.). Bake gnocchi fusilli mixture until it puffs and the cheese is golden and bubbly, about 25 minutes. Let dish rest for 5 minutes before serving.
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