Balsamic Mac and Cheese

Balsamic Mac and Cheese

Maple Leaf’s Smoked Gouda is crafted in 12-pound wheels and naturally smoked with Applewood to create delightful flavor. Pair it with their buttery gouda and creamy Carr Valley Fontina in a rich pasta dish topped with balsamic-glazed pancetta, and you have a winner!

servings
8

Ingredients













Cooking Instructions

1

Heat oven to 400°F. 


2

Cook pasta according to package directions until al dente; drain. 


3

Meanwhile, crisp pancetta in a large skillet over medium heat just until starting to brown, about 3-4 minutes. Drizzle with 1 tablespoon balsamic vinegar; toss to coat. Remove pancetta to a paper towel with a slotted spoon.


4

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, cream and rosemary. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in gouda and fontina until melted. Stir in the pasta and remaining balsamic vinegar. Remove from the heat. Season with salt and pepper to taste.


5

Spoon pasta mixture into a greased 9-inch baking dish. Sprinkle with 1/4 cup smoked gouda cheese. Top with pancetta and the remaining smoked gouda. Bake for 15-20 minutes or until cheese is bubbly, covering if necessary to prevent pancetta from over browning.


Recipe Tip:
Any brand of Wisconsin gouda, fontina or smoked gouda cheese can be used.
cheese iconCheesemonger Tip:
Always look for a natural cheese that is naturally cold smoked; these cheeses will have superior flavor and texture.

Ingredients













Cooking Instructions

1

Heat oven to 400°F. 


2

Cook pasta according to package directions until al dente; drain. 


3

Meanwhile, crisp pancetta in a large skillet over medium heat just until starting to brown, about 3-4 minutes. Drizzle with 1 tablespoon balsamic vinegar; toss to coat. Remove pancetta to a paper towel with a slotted spoon.


4

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, cream and rosemary. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in gouda and fontina until melted. Stir in the pasta and remaining balsamic vinegar. Remove from the heat. Season with salt and pepper to taste.


5

Spoon pasta mixture into a greased 9-inch baking dish. Sprinkle with 1/4 cup smoked gouda cheese. Top with pancetta and the remaining smoked gouda. Bake for 15-20 minutes or until cheese is bubbly, covering if necessary to prevent pancetta from over browning.


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