Smoked Gouda Mac & Cheese
Kylie from Midwest Foodie
A rich, smoky, and utterly irresistible mac and cheese that will leave your taste buds dancing with joy. And the best part? Even the little ones at home will adore this grown-up twist on a classic favorite.
8 oz. uncooked 3 Farm Daughter Elbows
2.5 cups veggie broth
¾ cup 2% milk (or 1 cup heavy cream)
4 oz. smoked Gouda, shredded
½ cup julienne cut sun dried tomatoes
¼ cup freshly chopped parsley
fresh cracked pepper
Combine all ingredients (except parsley) in a large pot over medium high heat.
Bring to a gentle simmer. Then turn heat to medium low.
Simmer uncovered over medium low heat for about 10 minutes or until the sauce is thickened and the noodles are cooked al dente. Stir every few minutes to make sure the noodles and tomatoes don't stick to the bottom of the pan.
Stir in fresh chopped parsley and enjoy!