Whenever we get a new product in, we're thrilled to share some of our favorite ways to use them. As with our newest Marieke Gouda, straight from Wisconsin, we think it's best when melted into a rich, creamy cheese sauce and paired with some smoky bacon. This sweet, nutty, and somewhat salty cheese is just as good when it's not melted and placed on a cracker with a spot of tomato jam but we think you'll really enjoy it this way. Be sure to pair with one of our ice cold lagers and you'll have yourself a cozy little dinner, perfect for cold nights like these when the heat from your oven does more than just cook for your food.
- 1 bag bow tie pasta
- 6 slices Nueske's Bacon, roughly chopped
- 3 tbsp Celles Sur Belle Butter butter
- 2 tbsp flour
- 3 cups whole milk from Battenkill Creamery
- 8 Fine Cheese Co Olive Oil and Sea Salt crackers, crushed
- 1/2 pound Marieke Gouda
- 1 cup Parmigiano Reggiano
1. Preheat oven to 375° and cook pasta according to the directions.
2. Meanwhile, over medium heat, cook bacon until it begins to crisp up. Remove from pan and dispose of all but 1 tbsp of grease. Add 2 tbsp of butter and let melt until it stops bubbling. Add in flour and whisk until a nice, thick, golden roux develops; about 5 minutes.
3. Turn up the heat to medium/high and little by little, add in milk, whisking constantly to avoid lumps. After about 6-10 minutes, sauce should begin to thicken. At this point, lower the heat and add in the gouda, a handful at a time, whisking constantly in a figure 8. Turn heat off and whisk in the parmigiano.
4. In a greased baking dish, combine the cooked pasta with the bacon and cheese sauce. Gently mix together. It should appear to be a bit soupy as it will absorb during the baking process. Coat the top of the dish with the crushed crackers and dot with remaining dabs of butter. Bake for about 30 minutes until bubbly and golden and remove from oven. Let sit for about ten minutes and serve.