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Bowl filled with sauteed spinach, elbow macaroni, and smoked gouda garnished with diced bacon topped with chicken tenders.
Yield: 4 Servings
Smoked Gouda Cheese Sauce
3 Tablespoons butter
1 ½ teaspoons finely chopped garlic cloves
3 Tablespoons flour
1 ¾ cups half & half
¼ teaspoon Kosher salt
¼ teaspoon ground white pepper
6 ounces (about 1 ½ cups) shredded smoked Gouda cheese
¾ cup grated Parmesan cheese
1 1/3 cups chopped sun-dried tomatoes
Spinach Sauteed
1 teaspoon canola oil
1/8 teaspoon finely chopped garlic cloves
8 ounces fresh spinach
1/8 teaspoon Kosher salt
1/8 teaspoon ground black pepper
Smoked Gouda Mac-and-Cheese Bowl
2 cups raw elbow macaroni
Water to boil pasta
2 slices raw bacon
1 pound store-bought frozen chicken tenders or nuggets
Eggs, Gluten, Milk, Wheat
Nutritional InformationTo Prepare Smoked Gouda Cheese Sauce:
In a pot, melt butter over medium-high heat. Add garlic and sauté for 1 minute. Add flour to make a roux. Stir with a whisk and cook for 2 to 3 minutes or until flour starts to foam. Add half and half and whisk until combined. Add salt, white pepper, smoked gouda, parmesan, and sun-dried tomatoes. Mix well. Reduce heat to a simmer. Cook, often stirring, until cheese melts and sauce is smooth. Remove from heat, and use warm.
To Prepare Spinach Sautéed:
Heat a skillet over medium heat. Add oil and garlic. Sauté quickly, making sure not to brown the garlic. Add spinach and sauté just until tender. Season with salt and pepper. Remove from heat and set aside.
To Prepare Smoked Gouda Mac-and-Cheese Bowl:
Bring water to a full rolling boil in a pot and add noodles. Stir while returning to a brisk boil. Reduce heat and simmer for 3 to 5 minutes or until just tender. Drain and use immediately. While noodles are cooking, cook the bacon. Line a sheet tray with parchment paper. Arrange bacon on parchment paper, making sure not to overcrowd. Cook in a preheated 350-degree Fahrenheit oven for 8 to 12 minutes or until crisp. Remove from pan. Allow to cool slightly at room temperature before coarsely chopping. Bake chicken tenders according to the manufacturer’s directions. Remove from heat. When ready to serve, place warm noodles, sautéed spinach, and smoked Gouda cheese sauce in a mixing bowl. Combine until evenly coated. Place 1 cup of the mixture in a serving bowl. In order, top with:
– 1 Tablespoon chopped bacon
– 2 baked chicken tenders, placed at an angle.
Enjoy immediately!
