To add extra richness and creaminess to this mac n’ cheese, I used a mixture of non-fat Greek yogurt and a beaten egg, and stirred this into the sauce. Don’t get freaked out by the name…they should probably call it umami dust. In addition to having umami qualities, nutritional yeast is packed with B vitamins, and is naturally low in salt, so it’s a healthier alternative to Parmesan cheese. If you’re not familiar with nutritional yeast, it’s often used in vegan cooking as a substitute for Parmesan cheese. Second, I substituted nutritional yeast for the Parmesan cheese to add cheesy flavor (nutritional yeast has half the fat, 97% less sodium, and twice the protein of Parmesan cheese). First, I used more smoked Gouda cheese (one ounce per serving, which does add fat and calories but more flavor the original recipe only used half an ounce per serving). I did three things to amp up the flavor and creaminess of this mac ‘n cheese. So, I came up with a few alterations to the recipe to make this comfort food just that – cheesy, rich and creamy, but still with less fat and calories than the typical recipe. Sure enough, as I read through the reviews, there were a number of comments about the lack of cheesy flavor. The recipe also included spinach to the mac and cheese, which I knew would not pass muster with my kids (unless it’s a stir fry, my kids prefer their vegetables served separately). Scanning the recipe, there was very little cheese relative to most macaroni and cheese recipes, which is good from a health perspective, but I was concerned about the taste and whether or not the recipe would yield the ooey gooey rich cheesy taste and texture of an authentic macaroni and cheese. When I came across a recipe for a smoked Gouda macaroni and cheese on Cooking Light, I took a closer look to see whether or not this healthier version of mac n’ cheese would pass the test in our house. He liked it so much he invited his high school buddys over to have some.This Creamy Smoked Gouda Macaroni and Cheese is a lightened up version with Greek yogurt and a secret ingredient.Įver since I took a bite of Chef Plum’s Gouda Macaroni and Cheese with Smoked Avocado Salsa at the Culinary Exploration Workshop, and then again, at his Dinner Underground in Newtown, CT, I’ve been thinking about recreating a healthier version of this comfort food dish in my own kitchen. Of course I did not call it mac and cheese, I referred to it as pasta with bacon and cheese! I also put all of the cheddar in the mix and used the 1/2 cup of Parmesan on top with the breadcrumbs.Īs far as the picky eater who has always turned his nose up at the mention of mac and cheese, he loved it. I forgot to add the pepper flakes which my family could have handled because we like spicy!įor the top, I used a TJ’S baguette about 2/3’s of it crust and all. I did not use any of the spices except for the salt and pepper. I had to alter the recipe slightly because I have a very picky eater. I did not have any dry mustard so I added about 2 tsp of Dijon. To save money on the bacon I used TJ’s bacon pieces which is about a dollar cheaper and you get 16 oz instead, it fried up crisp and beautiful like the sliced bacon. I used a sharp cheddar regular color, TJ’s herbed chèvre, and I had some grated Parmesan on hand (from TJ’s also). Not sure why everyone said it was pricey. Transfer dish to a wire rack to cool for 5 minutes. Check at 15 minutes to make sure the breadcrumbs aren't browning too quickly (if they are, just place a sheet of foil loosely over the top). Bake until browned on top, about 30 minutes. Scatter herbed breadcrumbs over the top.ĥ. Sprinkle remaining cheddar onto the pasta. Pour mixture into prepared casserole dish. Stir cooked pasta and cooked bacon into the cheese sauce. Then stir in 3 cups cheddar and Chevre and Parmigiano cheeses.Ĥ. Remove pan from heat and stir in thyme, mustard powder, red pepper flakes, salt, pepper and nutmeg. Continue cooking, whisking constantly, until mixture bubbles up and becomes thick. Slowly pour hot milk into flour-butter mixture while whisking. When butter sizzles, add flour and cook, stirring, for 1 minute. Add 3 Tablespoons butter to the bacon drippings and heat to medium. Spoon out oil from pan, reserving about 1 Tablespoon of bacon drippings. In a large skillet, sauté bacon until it is almost crisp. Remove breadcrumbs to a bowl and set aside.ģ. Add bread pieces and pulse until bread turns into crumbs and mixture is combined. Prepare breadcrumbs: Place garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they’re minced.