the cool thing about being a michigan grad is that you can find fellow wolverines anywhere in the world. when i first moved to madison, i ran into a classmate of mine from undergrad at the union. even though we were just acquaintances at michigan, i became fast friends with him & his roommate since i knew absolutely no one when i moved here. it was nice to be able to call them up for dinner & socialize with people who weren’t in law school.
last night, nathan & i went over to their house for dinner. we brought smoked gouda mac ‘n’ cheese & dijon-dressed asparagus. it was great to catch up with them over a home-cooked meal.
-1 16 oz. package of pasta (my favorite kind to use are shells)
-1 package of smoked gouda (usually this comes out to a little over half a pound)
-2.5 cups of skim milk
-2 tbsp. flour
-2 tbsp. butter
-garlic salt & freshly cracked black pepper to taste
-2 roasted red peppers, chopped (optional: if you use these, don’t use the cracked black pepper)
1) preheat oven to 375 degrees & bring large pot of lightly salted water to a boil.
2) in the meantime, shred your gouda.
3) add pasta to boiling water, drain after about 8 minutes. transfer to 9 x 13 baking dish.
4) melt two tablespoons of butter in your pasta pot.
5) when butter is melted, add two tablespoons of flour to form a roux.
6) after about a minute, when mixture is light brown, slowly add milk, whisking as you go.
7) season mixture with pepper & garlic salt to taste.
8 ) remove from heat & add cheese, whisk until cheese is melted.
9) combine sauce & pasta in baking dish. if you’re using roasted red peppers, add them at this point.
10) pop into the oven for 15 minutes. enjoy!