Sunny's Smoked Gouda Skillet Mac & Cheese

Difficulty: Easy

Serves: 6 to 8

Total Time: 1 hour Active Time: 35 minutes

One of the best things about macaroni and cheese is its versatilityuse different cheeses and toppings to turn a humble side into a shareable, family-style main. This skillet version combines the stretchy pull of Gruyre with the smoky, star flavor of smoked Gouda, brightened by grated onion and garlic.

Nutritional Information (per serving)

Serving size: 1 of 8 servings
Calories: 1155
Total fat: 85 g
Saturated fat: 53 g
Carbohydrates: 49 g
Dietary fiber: 2 g
Sugar: 7 g
Protein: 49 g
Cholesterol: 290 mg
Sodium: 1360 mg

Ingredients

Pasta & Sauce:
- 4 cups heavy cream, room temperature
- 1/2 white onion, finely grated
- 2 cloves garlic, finely grated
- Pinch or a few shavings fresh nutmeg
- 16 oz smoked Gouda, shredded
- 8 oz Gruyre, shredded
- Kosher salt and freshly cracked black pepper, to taste
- 1 lb cavatappi pasta, cooked al dente (reserve 1/4 cup pasta water)
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp salted butter
Topping:
- 8 oz Gruyre, shredded
- 4 oz Parmesan or Pecorino-Romano, very finely grated
- 810 thin slices prosciutto, chilled and chopped small

Directions

Preheat the oven to 350F and butter the inside of a 9-inch cast-iron skillet.
In a large pot over medium heat, combine the heavy cream, grated onion, garlic, and nutmeg; cook until fragrant and steamy, about 58 minutes.
Stir in the shredded smoked Gouda and Gruyre until melted, then remove from heat and mix in the reserved pasta water. Season with salt and freshly ground black pepper.
Fold in the cooked pasta and chopped parsley, then transfer the mixture to the prepared skillet.
In a small bowl, combine the shredded Gruyre and finely grated Parmesan; sprinkle evenly over the pasta.
Bake until bubbly and golden, about 20 minutes.
Switch the oven to broil. Scatter the chopped prosciutto over the top and broil until the prosciutto crisps, watching closely (under 4 minutes).
Remove from oven and serve warm.

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