Tasty Kitchen | Jenna's Everything Blog

In my quest for the perfect stovetop mac and cheese, I absolutely had to try Tracy’s recipe from Tasty Kitchen as soon as I saw it. I’ve never tried using Gouda in my mac and cheese, and was very interested to see how it went down. So after adjusting the recipe to add more onion, more cheese and more cream, here’s how it went down:

Oh baby oh.

Look no further.

Let me break it down for you: I’ve made stovetop mac and cheese at least 4 times in the past few months. I photographed all my efforts so that I could share the recipes with you in the event of success, but none of them made the cut. Until this recipe. Point #2: my husband normally doesn’t even like mac and cheese unless it’s baked. But he loved this recipe. Need I say more?

Ingredients

(Serves 5)

1 lb campanelle pasta (or any other kind)

5 slices bacon

1 whole sweet onion, chopped finely

1 cup heavy cream

1 cup shredded Gouda cheese

Salt and pepper, to taste

First, boil some salted water and cook the pasta until al dente.

Set it aside.

You can really use any shape of pasta–elbow macaroni, penne, farfalle, etc.–but I love the campanelle because the little shell-shaped swirls are perfect for capturing the sauce inside. Check it out:

I shall rename this pasta shape “Ye Horne of Plenty.”

While the pasta is cooking, you can focus on the very simple sauce–it all starts with the bacon.

Fry the bacon slices until they’re starting to get crispy, then remove them to a paper towel and pad off the grease. Roughly chop them and set them aside.

As you can see, I used my trusty kitchen scissors for this task.

While the pasta is cooking and the bacon is frying, there’s plenty of time to mince up the onion. First I halve it, then I slice each half like so:

Then I cut in the opposite direction like so:

Thank you photography for saving me from a confusing verbal description of what just happened to that onion.

These little morsels of sweet onion are going to be perfect in that cheesy sauce. Yup.

Take a piece of Gouda . . .

. . . and grate up 1 cup. Or grate up more and eat the extra; the choice is yours.

Can you tell that I grated significantly more than I needed? On purpose? It’s called ‘the cook’s prerogative,’ and I claim that authority. Plus, the packaging says “Great for Entertaining,” and I was in sore need of entertainment after a frustrating day at work.

Nothing like melted cheese to make the stresses of the day melt away. Hmmm–that rhymes. I think I’ll write a song about that. The chorus will go “The stress is melting like cheese in fondue/with this kind of goodness, who could feel blue?/Give me that mac and cheese any old day/cause baby my worries are falling away.” And it will top the charts.

Remove most of the bacon grease from the pot (leaving about 1 TBS) and fry the sweet onion in the bacon grease over medium heat for about 5 minutes, until translucent and slightly soft.

Season the onion with salt and pepper as it cooks.

Add the bacon back into the pot along with the heavy cream.

Simmer over medium-high heat for a few minutes, until the mixture has reduced and thickened a little.

Mmmm!

Turn off the heat and stir in the Gouda cheese.

As soon as it has melted into the sauce (this will only take a minute), it will look something like this:

Add in the cooked pasta and stir the whole mess around until each and every Ye Horne of Plenty is coated in the sauce.

Taste and re-season, adding salt and pepper as needed. I added a healthy pinch of salt.

Voilà!

Quickly gather the troops, because this is best served hot.

A word to the wise–like most mac and cheese type dishes, this doesn’t reheat extraordinarily well, so chow down! And then thank the Dutch for the miracle of Gouda.

The next experiment: how would it taste if I used smoked Gouda?

Though I don’t know if I want to experiment–it’s so perfect just as it is.

If you need a little more protein, you can always grab that piece of salmon that’s been skulking around in your fridge and give it a quick fry.

Flake it up a little with a fork or two . . .

. . . and toss it in the bowl right along with the creamy pasta goodness.

Also quite choice. Either way, this recipe is fabulous. If you’re a lover of mac and cheese, you will not be disappointed.

Click here for printer-friendly version: Gouda Stovetop Mac and Cheese

After sitting in my recipe box on TastyKitchen for a few weeks, this gem of a recipe from this lovely blogger got its turn. Have I mentioned that I have over 180 recipes in there? And that I feel firmly committed to making them all? If I make one per week, it should only take me about 3 and a half years–totally doable, eh?

Anyway, I’m so glad I bumped this to the top of my priority list, because what a phenomenal dish! The simplicity of the stirfry, the perfect balance of sweet and sour in the sauce, the golden brown tofu–I can’t rave enough about it. It’s got some kick–not over the top, but I hope you like things a little spicy! Because if not, you are henceforth banned from this blog forevermore and are no friend of mine.

Wait! Wait! I’m totally kidding! Please don’t go! It’s just my sometimes-abrasive humor–you’re not supposed to take me that seriously! Here, I’ll tell you what–I promise to post some non-spicy recipes asap, just for you. Like Lemon Crinkle Cookies. Okay? Okay?

Okay. I love everyone, The End. Phew. Nothing like tearing up relationships and then making amends to give you an appetite, eh?

And yes, this little conflict was staged just to make everyone hungry and thus more likely to make this stir fry. The lengths to which I go to spread the deliciousness . . . ah, the lengths to which I go. The world may never know.

But enough falderal–back to the recipe we go: I made it with tofu, but if you have an aversion to the block of soy stuff you could easily substitute chicken, pork, beef. Any protein would be great. And the sauce is so good that I’m salivating just thinking about it.

Ingredients

(Serves 3)

For the sauce:

1/4 red bell pepper, minced

3/4 cup pineapple juice

3 TBS rice vinegar

1/4 tsp sesame oil

2 TBS soy sauce

2 tsp cornstarch + 2 tsp water, mixed

1 TBS sugar

1/2 tsp ground white pepper

For the stir fry

1 TBS peanut oil

1-16 oz package extra firm tofu

Salt and pepper, to taste

4 cloves garlic

3/4 red pepper, chopped

1 large onion, chopped

4 green onions, diced

Mince 1/4 of the bell pepper, and assemble all the ingredients for the sauce.

Everyone say ‘cheese!’

Now we’re simply going to add all the sauce ingredients into a small saucepan. The vinegar and pepper . . .

. . . the soy sauce and sugar . . .

. . . the white pepper (this is where the kick lieth; and the kick, it lieth herein) . . .

. . . the water and cornstarch slurry . . .

. . . the pineapple juice . . .

. . . etcetera, etcetera.

Bring it to a boil, then reduce the heat to low and cook for 8-10 minutes, stirring frequently.

The sauce will reduce by half, to about 1/2 cup. Taste and adjust the sugar to your liking–I added an extra teaspoon.

In the meantime, assemble the ingredients for the stiry fry.

Cut the block of tofu into two ‘sheets’ (with the blade of the knife parallel to the cutting board), then into strips lengthwise.

Place the strips between some paper towels and kitchen towels . . .

. . . and put a heavy book on top.

You can probably learn a couple things about formatting your scholarly papers while you’re at it.

Let it sit for about 15 minutes–this will help dry out the tofu, which in turn will help it brown better when fried.

Remove the tofu from the towels and cut it into cubes.

Now for some knife work: chop up the bell pepper and onion, and set them aside; mince the garlic and set it aside; dice the green onions, and set them aside as well. You should have three little bowls of happiness at the end of this chopping fest:

Heat the peanut oil over high heat in a wok or large cast iron skillet. When hot, add the tofu cubes and fry for 4-5 minutes on each side, until golden brown.

Season them generously with salt and pepper while they’re frying.

Add the garlic and fry for about 1 minute, stirring so that the garlic doesn’t burn.

Add the red pepper and onion, sprinkle with more salt and pepper, and fry for about 6 minutes until the vegetables are starting to get tender, stirring frequently.