Gouda mac for weeknights
Andrea D’Ambrosio shared a St. Patrick’s Day Gouda mac & cheese with peas that’s built for weeknight coziness and freezer prep — an easy way to batch‑cook comfort food. (x.com) Her write‑up recommends Gouda as a melty upgrade and flags the recipe as freezer‑friendly for later reheats. (x.com)
Andrea D’Ambrosio’s Dietetic Directions post is dated March 1, 2021 and lists the recipe as serving six with a 15‑minute prep and a 20‑minute cook time. (dieteticdirections.com) The ingredient list specifies 2 tablespoons each of butter and flour, 4 cups of water, 2 cups of milk, 1 tablespoon Dijon mustard and 1 teaspoon kosher salt. Pasta and mix‑ins are precise: 357 grams (about 4 cups) of uncooked elbow macaroni and 1 cup of frozen peas are called for. Cheese guidance names a range—3–4 cups shredded cheese—and Andrea notes using a MountainOak smoked Gouda as her personal example. Her method is a one‑pot technique: melt butter, whisk the flour to a light golden roux, add one cup of water then the remaining water and milk gradually, and cook the pasta to al dente while the sauce absorbs liquid. Practical reheating and variation notes include that the mac thickens after sitting (so she recommends adding extra liquid or a splash of milk when reheating) and topping ideas like Italian parsley, Sriracha, shredded chicken, pulled pork or breadcrumbs.
