We thought of this recipe after having an amazing chicken portofino at a local Italian restaurant while celebrating my mom’s birthday. The gouda sauce was the star of the show, and naturally we decided it could work to boost a mac and cheese-style dish to the next level.
- Category: Pasta
Ingredients
Pasta & Toppings
- 5 cups fusilli pasta, dried
- 8 ounces ham steak, diced
- 8 ounces shallots, diced
Smoked Gouda Sauce
- 5 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk
- 12 ounces smoked gouda, coarsely shredded
Instructions
Pasta & Toppings
- Dice ham and shallots!
- Bring about 2 quarts of salted water to a boil in a large pot.
- Add fusilli to boiling water. Let cook for about 7 minutes, stirring occasionally. Once it's tender, strain and let sit while you finish the other steps.
- Add diced ham and shallots to large saucepan on medium-high heat. Stir occasionally to ensure things are (more or less) evenly browned.
- Once browned, remove pork belly & shallots from pan.
Smoked Gouda Sauce – Make a Gouda Roux
- Melt butter in the large saucepan you just emptied over medium heat.
- Stir in flour.
- Add the shredded gouda.
Putting it all together
- Mix the ham & shallots in the large pot you made the pasta with.
- Serve pasta onto plate & top with smoked gouda sauce.
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