Friday, February 10, 2012

Gouda Mac n' Cheese & Bacon Onion Bread

A perfect combination! And the Bacon Onion Bread also makes the most delicious toast when served with a poached or fried egg on it.

Gouda Macaroni and Cheese ala ~DKBB~
(original recipe from www.farmfreshliving.com)
1 pound organic whole wheat penne pasta
Sea salt
8 tablespoons butter
4 cups milk
2 cloves garlic, minced
3 tablespoons fresh rosemary
1/4 cup whole wheat flour
1/8 teaspoon cayenne
1/8 teaspoon paprika
2 3/4 cups grated Gouda cheese
1 cup grated Parmesan cheese
1 loaf day old French bread
  • Pre-heat oven to 375 degrees. Note: This recipe makes enough for (2) dinners. Cut French bread into ¼” cubes and set aside. Melt 4 tablespoons butter in heavy French skillet. Add minced garlic and rosemary and cook until garlic is lightly browned. Add cubed French bread and stir until well coated. Transfer to a heavy cooking sheet and bake at 350 degrees until evenly browned. Remove from oven when done and set aside.
  • Cook pasta in a large pot of boiling, lightly salted water, reducing cooking time by 2-3 minutes from package directions. Drain pasta and return to pot.
  • Meanwhile, heat 4 tablespoons of butter in large saucepan on medium-high heat. Add cayenne and paprika to melted butter and stir well. Add flour; whisking constantly until mixture is thick. Slowly add milk; continuing to stir until texture is smooth. Add Gouda and Parmesan cheese and continue to whisk until smooth.
  • Pour cheese mixture over pasta and mix. Place mixture evenly in lightly greased baking dishes (2) 8” x 8” or (2) 9” x 9” baking dishes. Coat with garlic/rosemary croutons and bake for 20-30 minutes, or until mixture is bubbling and top is lightly browned.
  • To freeze remaining dish, cover with foil after completely cooled and freeze for up to 3 months. To bake, place frozen dish with foil in oven for 30 minutes. Remove foil and continue to bake for 10 more minutes or until done.
NOTE: You can use any type of bread you want for the crouton topping…you do not have to make the rosemary garlic ones in the recipe. I usually use either dried Oregano Herb bread or dried Onion Bacon bread for the croutons.
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Bacon Onion Bread ala ~DKBB~ (for bread machines)
(original recipe from www.tasteofhome.com)

1 1/4 cups water (70 to 80 degrees)
2 tsp. butter
4 to 5 tbsp. dried minced onion
2 tbsp. sugar
1 tsp. salt
1/4 tsp. ground allspice
1/4 cup finely crumbled cooked bacon
4 1/2 tsp. dry nonfat milk powder
3 cups all-purpose flour
2 tsp. active dry yeast
  • In a bread machine, place ingredients in order suggested by the machine's manufacturer. 
  • Select french bread setting; choose crust color and loaf size, if available.
  • Bake according to bread machine directions; check dough after 5 minutes of mixing and add 1 to 2 tbsp. of water or flour if needed.
  • Yield 1 loaf (1.5 pounds).
NOTE: Do not use the bread machine's time delay feature for this recipe.