Smoky Mac & Cheese

Smoky Mac & Cheese

This is my best attempt at imitating a dish at Jasper’s Restaurant in Plano,TX.
They add ham. I leave it out.

8 oz Bowtie Pasta
4 oz Smoked Gouda Cheese, grated
2 tbsp Olive Oil
2 oz Shallot (1 large), cut in small slices a ¼ inch wide and approximately ½ inch long.
2 tsp Garlic, minced
2 tsp Parsley, finely chopped
2 cups Vegetable Broth
3 oz Milk
½ tsp Salt

Preheat 1 tbsp of Olive Oil in a 10-in or larger skillet at med-hi (about 70% heat). If the oil smokes, it’s too hot.
Toast the Bowtie Pasta in the pan for 5 minutes, stirring constantly.
Add Vegetable Broth and raise heat till it’s boiling.
Reduce heat to simmer (about 20% heat). Cover and cook 20 minutes, stirring every 5 minutes. When finished there should be a thin sheet of Broth remaining under the Pasta.

While Pasta is cooking, preheat 1 tbsp of Olive Oil in a small saucepan to med-hi (about 70% heat).
Add Garlic and Shallot. Sauté 2 minutes (or less). The Shallot should be softened but not completely limp.
Reduce heat to med-lo (20% heat). Add Milk, Cheese, and Salt. Stir frequently until Cheese has completely melted into a smooth sauce. Slightly higher heat may be used if the Cheese isn’t melting fast enough.
After the Pasta is finished cooking remove from heat, but leave it in the pan.
Stir the Parsley into the melted Cheese, then stir the Cheese into the Pasta.
Serve immediately.

Serves 4 as a side dish/appetizer
Serves 2 to 3 as a main dish.