Description
A delightful twist on classic mac and cheese, featuring creamy Gouda and a medley of sautéed vegetables for vibrant flavor.
Ingredients
- 8 oz (226 g) penne or rigatoni
- 1/2 tbsp unsalted butter
- 2 tbsp finely chopped onion
- 1/3 cup sliced bell peppers (red and yellow)
- 1 clove garlic, finely minced
- 6 oz (170 g) evaporated milk
- 1/4 cup (57 g) mayonnaise, at room temperature
- 3/4 cup (85 g) Gouda cheese, plus extra for topping
- 1/4 cup (22 g) Parmesan cheese, plus extra for topping
- Salt and pepper to taste
Instructions
- Sauté the veggies: Melt the butter in your skillet over medium heat. Add the finely chopped onion first, sautéing for 1-2 minutes until it softens. Incorporate the sliced bell peppers and cook for approximately 3-4 minutes until tender. Add the minced garlic last, sautéing for another 1-2 minutes until fragrant.
- Preheat the oven to 350°F (175°C). Grease your baking dish with a touch of butter.
- Cook the pasta in salted water until it reaches your desired softness. Return the pasta to the hot pot after draining.
- Assemble the pasta bake: In the pot with the pasta, mix in the sautéed veggies, evaporated milk, mayonnaise, Gouda, and Parmesan cheese. Season with salt and pepper to taste. Stir until the cheese starts to melt. Transfer the mixture into your greased baking dish and top with extra Gouda and Parmesan cheese.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes or until the cheese melts and the top is golden. Broil for an additional 2-3 minutes for a crispy finish. Allow to sit for about 10 minutes before serving.
Notes
For extra flavor, consider seasoning each layer and adding spices like paprika or cayenne pepper.