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From Chef Jay Strauss of Westville

Mac & Cheese

Makes 8-10 servings

A Note from the Chef:

What makes this award winning Mac & Cheese so good? It's the Westville twist! The crispy smoked gouda and the fresh herbs in the cream sauce make this cheesy dish stand out. Although this recipe comes from the appetizer menu, Westville owner Jay Strauss assures us it makes a big impression served as a side or a main.

Ingredients

  • 1 pound Cavatappi pasta
  • 1/4 cup salt, plus a pinch
  • 4 tablespoons butter
  • 1/3 cup olive oil
  • 2 cloves of garlic, chopped
  • 1 teaspoon onion powder
  • 1 teaspoon mustard powder
  • Freshly ground pepper
  • 1 tablespoon fresh rosemary, minced
  • 1 tablespoon fresh thyme, minced
  • 2 1/2 cups half & half
  • 1 1/2 cups heavy cream
  • 2 cups cheddar cheese, shredded*
  • 4 cups smoked Gouda cheese, shredded*

*For best results, buy blocks of cheese and shred them yourself. Pre-shredded cheese is often coated to prevent sticking and doesn’t melt as well, which may result in a grainy sauce.

Instructions

  1. Preheat oven to 350 degrees and boil a large pot of water.
  2. Once water is boiling, put in the pasta along with 1/4 cup of salt
  3. Cook the pasta until al dente, approximately 9 minutes. Strain in a colander and set aside.
  4. In a large saucepan on medium-high heat, melt the butter and add the olive oil. Let the butter bubble for a minute or so, then reduce heat to medium,
  5. Add the chopped garlic, onion powder, mustard powder, and stir. Let cook for a minute until fragrant.
  6. Season with salt and pepper, and add the herbs. Immediately add the half & half and heavy cream.
  7. Stir to combine all ingredients and turn heat up to medium-high. Allow to cook for 3-4 minutes before adding all the cheddar cheese and half of the smoked Gouda.
  8. Stir every few minutes until the sauce is boiling and the cheese has melted. When the sauce comes to a boil, lower the heat and add the cooked pasta to saucepan. Stir to fully coat the pasta.
  9. Pour the pasta and cheese sauce in a 3 inch deep 9”x13” baking dish and top with the remaining smoked Gouda.
  10. Bake in the preheated oven for 15 minutes uncovered, then broil on high for a few minutes until the top of the dish is brown and crispy.
  11. Remove from the over, and let sit 5 minutes before serving.

Optional addition:

  • Chop a half a pound of cooked bacon and add to the cheese sauce before adding the pasta.
Pasta