Penne Pasta with Smoked Gouda

I love pasta dishes and this Penne Pasta with Smoked Gouda is high on my list. Leeks add their own special flavor but you can use regular onions if you prefer. I use whole wheat pasta in this recipe because I think the flavors hold up well to the smoky cheese – plus it’s got some fiber so I try to use whole wheat pastas when the sauce is heavy enough to compliment it. You can use your favorite pasta  and it will be just as yummy!

This is my pasta entry for  Presto Pasta Nights…which I remembered this week.  This week’s host is Pam of Sidewalk Shoes.

This week I made a penne with leeks, bacon and smoked gouda, inspired by a recipe in the March (2009) issue of Bon Appetit.  Penne Pasta with Smoked Gouda is kind of like mac and cheese but not, if you know what I mean. It’s got all of that creamy comfort food cheesy goodness but the smokiness deepens it and makes it adult friendly.

The Restless Chipotle Channel

And a little healthier. Sort of. Maybe.

OK – I seriously don’t care whether this is healthy or not. It’s perfect when it is chilly and blustery and cold and my inner caveman is screaming for fat to store.

My inner caveman is a fattie.

This is easy to make ahead — the flavors will blend and mellow overnight. You can add 1/4 cup canned chiles if you want to give it a bit more zoom but it really isn’t necessary. I make a low-carb version of this with cauliflower… which I REALLY need to get posted on Lowcarb-ology but I haven’t yet.

This is another post that I’ve updated from the distant past. If the timing seems weird it’s because it is! I hope to get back and update the images, too. On the one hand it’s nice to see I have improved my photography skills but on the other? I cringe when  I look at the pics!

Don’t let the horrible imagery of the Penne Pasta with Smoked Gouda dissuade you – this is amazing stuff.

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Presto Pasta Smoked Gouda Penne

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Smoky bacon and gouda paired with whole wheat penne pasta kick up this classic homemade macaroni and cheese recipe

Servings: 8 servings

Author: Marye Audet

Ingredients

• 4 leeks , bulbs and lighter green parts sliced and chopped, may substitute shallots or mild onions
• 1/2 lb applewood smoked bacon , cut into small pieces
• 1 lb smoked gouda , grated
• 1/4 cup flour
• 2 cups milk
• 1 1/2 cups half and half
• 1 tablespoons dijon mustard
• 1/2 teaspoon hot sauce
• 2 eggs
• 1 lb whole wheat penne pasta , or pasta of choice

Instructions

1. Cook bacon until crisp.
2. Remove from pan with slotted spoon and set aside on paper towel
3. Pour off all but 2 tablespoons of the bacon grease
4. Add leeks to pan, cover and cook until soft, about 10 minutes.
5. Stir a few times and don't let them brown
6. Remove leeks with slotted spoon and set aside
7. Add flour, stirring constantly for 2 minutes
8. Add the milk, stirring until smooth.
9. Add the cheese, mustard, and hot sauce
10. Stir until the cheese melts
11. Add a little of the hot cheese sauce to the beaten eggs to temper; whisk into the sauce
12. Set aside
13. Cook pasta until tender; drain and add to large casserole
14. Stir in the leeks and bacon
15. Add the cheese sauce and stir well
16. Bake for 30 minutes ate 400F

images: Single Audet