Sunny Anderson’s Smoked Gouda Skillet Mac & Cheese | The Kitchen | Food Network

This is a great way to serve macaroni and cheese family style! Give all the cheese pull love to the Gruyère, but the flavor star here is the smoky Gouda enhanced by the onion and garlic.
#SunnyAnderson #TheKitchen #FoodNetwork #MacandCheese
Watch Sunny on #TheKitchen, Saturdays at 11a|10c and #StreamOnMax: https://foodtv.com/StreamOnMaxYT!
Get the recipe ▶ https://foodtv.com/3ZNumuA
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Sunny’s Smoked Gouda Skillet Mac & Cheese
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 1 hr
Active: 35 min
Yield: 6 to 8 servings

Ingredients

Pasta and Sauce:
4 cups heavy cream, at room temperature
1/2 white onion, grated on a rasp
2 cloves garlic, grated on a rasp
Pinch or a few grates fresh nutmeg
16 ounces smoked Gouda, shredded
8 ounces Gruyère, shredded
Kosher salt and freshly ground black pepper
1 pound cavatappi pasta, cooked al dente, 1/4 cup pasta water reserved
1/4 cup finely chopped fresh parsley
2 tablespoons salted butter

Topping:
8 ounces Gruyère, shredded
4 ounces Parmesan or Pecorino-Romano, grated as finely as sand
8 to 10 thin slices prosciutto, chopped into bits when chilled

Directions

For the pasta and sauce: In a large pot on medium heat, add the heavy cream, onion, garlic and nutmeg. Cook until steamy and fragrant, 5 to 8 minutes. Add the Gouda and Gruyère, stirring to melt. Remove from the heat and stir in the reserved pasta water. Taste and season with salt and a few grinds of black pepper. Stir in the pasta and parsley. Butter the bottom and sides of a 9-inch cast-iron pan and pour the pasta and sauce into the pan.

For the topping: Preheat the oven to 350 degrees F.

In a small bowl, mix together the Gruyère and Parmesan. Sprinkle this mixture over the top of the pan. Bake until bubbly and golden, about 20 minutes. Remove and turn on the broiler. Top the pan with the prosciutto and place back under the broiler. Watch it as it browns and remove when there are some crispy tops, less than 4 minutes. Serve warm.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork
▶ TWITTER: https://twitter.com/FoodNetwork

Sunny Anderson’s Smoked Gouda Skillet Mac & Cheese | The Kitchen | Food Network


source