Salami, Spinach and Smoked Gouda Mac

Salami, Spinach and Smoked Gouda Mac

Attractive potluck favorite! Carr Valley Smoked Gouda cheese steals the show in this yummy pasta dish; the cheese gives the velvety sauce a pleasant nutty and smoky flavor. Flecks of diced salami and wilted spinach add bursts of color and flavor.

servings
8

Ingredients













Cooking Instructions

1

Heat oven to 350°F.


2

Sauté onion in 1 tablespoon olive oil in a large skillet over medium heat until crisp-tender. Add salami; cook and stir 3-5 minutes or until lightly browned. Stir in spinach until wilted. Set aside.


3

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


4

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk and red pepper flakes. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in gouda until melted. Stir in reserved salami-spinach mixture, pasta and parsley. Remove from the heat.


5

Spoon into a greased 13 x 9-inch baking dish. Combined bread crumbs with remaining olive oil. Sprinkle  bread crumbs over pasta mixture. Bake for 30-35 minutes or until topping is golden brown and sauce is bubbly.


Recipe Tip:
  • Any brand of Wisconsin smoked gouda cheese can be used. 
  • Stir things up by trying an Italian dry salami or fully-cooked diced ham in this recipe. 
     
cheese iconCheesemonger Tip:
The best smoked gouda is naturally cold smoked over fruit or hickory wood, which imparts a delicate smoky flavor. Smoked with apple chips, Carr Valley Smoked Gouda is great for cooking and snacking.

Ingredients













Cooking Instructions

1

Heat oven to 350°F.


2

Sauté onion in 1 tablespoon olive oil in a large skillet over medium heat until crisp-tender. Add salami; cook and stir 3-5 minutes or until lightly browned. Stir in spinach until wilted. Set aside.


3

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


4

Melt butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk and red pepper flakes. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in gouda until melted. Stir in reserved salami-spinach mixture, pasta and parsley. Remove from the heat.


5

Spoon into a greased 13 x 9-inch baking dish. Combined bread crumbs with remaining olive oil. Sprinkle  bread crumbs over pasta mixture. Bake for 30-35 minutes or until topping is golden brown and sauce is bubbly.


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