Make Stoney River’s smoked Gouda macaroni and cheese
Stoney River’s Smoked Gouda Macaroni and Cheese
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
- 1/2 cup diced white onion
- 1 teaspoon chopped garlic
- 3/4 cup all-goal flour
- 2 cups hen broth
- 3 cups large cream
- 1 3/4 cups coarsely grated smoked Gouda, divided
- 1 1/2 cups finely grated Parmesan
- 2 tablespoons lemon juice
- 2 teaspoons granulated sugar
- 1 1/4 cups sour cream
- 2 teaspoons Tabasco
- 1 (1-pound) box smaller elbow or shell macaroni
- Salt
- 1/4 cup panko
- In a massive saucepan, soften butter more than medium heat. Add olive oil, onion and garlic and prepare dinner right until onion has turned translucent, about 5 minutes. Stir in flour and stir right up until a smooth paste is shaped. Switch warmth to low and cook dinner paste for 5 minutes. Slowly stir in chicken broth, whisking to reduce any lumps. Cook until eventually mixture thickens, about 2 minutes. Stir in product, then insert 1 1/2 cups Gouda, Parmesan, lemon juice and sugar. When combination is properly blended, remove from heat. Permit to relaxation 10 minutes, then fold in sour cream and Tabasco. Established aside.
- Warmth oven to 350 degrees. Frivolously grease a 9-by-13-inch baking dish.
- Cook macaroni in accordance to bundle directions. Drain and stir cooked macaroni into the sauce. Transfer mixture to organized baking dish. Sprinkle with panko and remaining 1/4 cup grated Gouda. Bake 30 minutes or till top is golden.
Can make: 16 cups
Nutritional information
For every serving: Per 1/2 cup: 253 energy (per cent of calories from body fat, 62), 8 grams protein, 17 grams carbs, 1 gram fiber, 18 grams full body fat (10 grams saturated), 52 milligrams cholesterol, 246 milligrams sodium.
From the menu of…Stoney River Steakhouse and Grill, 5800 State Bridge Highway, Duluth. 770-476-0102, stoneyriver.com.
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