Macaroni and Gouda Cheese Casserole
Source: Tupelo Honey Cafe's Cookbook
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- 4 oz
- ritz crackers
- 1 c
- panko bread crumbs
- 1 1/2 tsp
- sea salt
- 1 tsp
- freshly ground black pepper
- 2 Tbsp
- butter, unsalted, melted
- 1 tsp
- olive oil
- 1 large
- sweet onion, diced (vidalia is good)
- 8 c
- 2 c
- macaroni, elbow
- 3 c
- heavy cream
- 1 1/2 c
- shredded gouda cheese (about 8-ounces)
- 1 Tbsp
- worcestershire sauce
- 1 Tbsp
- green hot pepper sauce
- 1/2 c
- freshly grated parmesan cheese
1Preheat the oven to 400 degrees. Lightly butter a 9 x 13-inch baking dish.
2In a food processor, pulse the crackers, bread crumbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper until coarsely ground.
3Place the mixture in a bowl and combine with the melted butter. Set aside.
4Heat the olive oil and the onion in a medium skillet over medium-high heat for 5 to 6 minutes, until the onion is translucent.
5Bring water to a boil in a large stock pot and add 1/2 teaspoon salt.
6Add the macaroni and cook over high heat for about 12 minutes, or until just tender or al dente.
7Drain the pasta and return to the stockpot.
8Add the onions, cream, gouda cheese, Worcestershire sauce, hot pepper sauce and the remaining 1/2 teaspoon salt and the 1/2 teaspoon pepper.
9Cook over high heat, stirring frequently, for about 2 minutes or until the cheese is melted.
10Sprinkle 1/2 of the bread crumb mixture evenly on the bottom of the baking dish.
11Pour in the macaroni mixture and top with the remaining bread crumb mixture.
12Sprinkle the parmesan cheese on top and bake for about 15 minutes, or until golden brown.
13Turn the oven off and let the casserole rest inside for 5 minutes before serving.