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Baked Gouda Mac n Cheese with Parmesan Crisp Topping

Recipe Courtesy of: Carrots & Flowers

Ingredients

  • ¾ cup Follow Your Heart® grated parmesan, divided
  • 12 oz pasta elbows or gluten-free pasta
  • 1 package Follow Your Heart® Smoked Gouda Slices
  • ¼ cup vegan butter
  • ¼ cup all-purpose flour or rice flour
  • 1 ¾ cups plain unsweetened soy or cashew milk
  • 1 ½ cups Follow Your Heart sharp cheddar shreds, divided
  • ½ tsp paprika
  • salt and pepper to taste
  • ½ cup panko or gf panko breadcrumbs

Instructions

  1. Preheat the oven to 400°F. Spread ½ cup grated parmesan into a very thin even layer in a baking sheet lined with a slipmat or quality parchment paper. Bake for 6-7 minutes until golden and crisp.
  2. Cook the pasta one minute under al dente, according to package instructions. Drain when finished and reduce the oven temperature to 375°F.
  3. Shred the gouda. Melt the vegan butter in a medium saucepan over medium low heat. Add the flour and whisk until thoroughly combined with no lumps. Add the milk and stir well.
  4. Mix in ½ of the shredded gouda, 1 cup cheddar shreds, and ¼ cup grated parmesan. Cook until the cheese is melted, stirring occasionally, about 3-5 minutes. Add the paprika, salt, and pepper.
  5. Lightly grease an 8×8 baking dish. Stir the pasta into the cheese sauce, then transfer half of the pasta into the baking dish. Top with ½ the remaining shredded gouda and a ¼ cup of cheddar. Add the rest of the pasta shells and cover with the last of the gouda and another ¼ cup cheddar.
  6. Mix the parmesan crisps with the bread crumbs. Top the shells with the parmesan bread crumb mixture. Bake for 30 minutes until bubbling and crisp. Let cool for 5 minutes before serving then dig in!

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