Smoked Gouda Shells with Herbed Panko by Tara Hansen
INGREDIENTS
Sauce:
6 tablespoons Petaluma Unsalted Butter
2 3/4-3 cups Petaluma Smoked Gouda (shredded)
4 tablespoons Flour
1/2 teaspoon Garlic powder,
Pinch Sea Salt
Shake of paprika
Dash of white pepper
2 teaspoon Dijon mustard
1 heaping teaspoon Worcestershire sauce
4 cups whole milk
Panko topping:
1/2-3/4 Panko Breadcrumbs (measurement depending on how much topping you want)
2 tablespoon Olive Oil
2 teaspoons parsley
Base:
3 cups shell pasta
To make:
Preheat oven to 375 degrees Fahrenheit’s
Cook your shells to box directions but undercook by 3 minutes (they will become more done in the oven.) Drain and set aside.
While pasta is cooking, mix all ingredients for your breadcrumb topping in a bowl and set aside.
Grease a cast iron skillet (or heavy bottom skillet if that’s what you have on hand.)
In a small sauce pan take your 6 tablespoons of butter and heat to medium-low. Allow butter to melt and then add in four flour. Whisk this mixture for about 1 minute to incorporate but do not allow to brown.
Slowly add a little milk at a time and continue to whisk until mixture start to thicken. Continue adding in a little milk at a time while whisking and to make sure no lumps are present. Continue you this step until you’ve used your milk and sauce is thick but pourable.
Once your roux is done, add your spices, Worcestershire and mustard then stir to combine. Turn off your heat and slowly add your shredded Gouda in stages, allowing cheese to completely melt before adding next stage of cheese. Continue mixing until it’s fully melted. Your sauce should be thin enough to pour but thick enough to coat the back of a spoon.
Place your pasta in your oven-proof skillet, pour on cheese sauce and gently combine.
At this time you will sprinkle your panko mixture evenly across the top of the pasta dish. Add more or less as desired.
Place skillet into oven at 375 Fahrenheit for 10-15 minutes or until bubbly and lightly golden brown.
To increase crispiness to the top of this dish, finish skillet off in the broiler (set to low) for approx 2 minutes, checking often to make sure it does not burn.