Smoked Gouda Baked Pasta with Broccoli

I recently made an old favorite frittata recipe using smoked Gouda cheese.  The good thing about smoked Gouda is that it is so flavorful, a little goes a long way.  That also means that whenever I purchase a block for a specific recipe, there is usually some leftover.  Not a bad problem to have, that's for sure.  This time I decided to put it to use with a fun twist on a classic ~ Smoked Gouda Baked Pasta with Broccoli.  Who doesn't love fancy, new versions of macaroni and cheese!

The first time I made macaroni and cheese with smoked Gouda, it was really tasty, but there was something missing.  The smoked Gouda wasn't as pronunced as I had hoped.  So after experimenting with some seasoning, I found a little paprika was the key.  It really brought out the smoked Gouda flavor.  The broccoli was also a nice addition to this dish, giving a nutrition boost while adding some texture and color.  One can never have too many mac 'n cheese recipes, and this version is definitely a keeper!



Smoked Gouda Baked Pasta with Broccoli
Yields 4 servings

Ingredients
8 ounces short pasta (such as elbows, penne, rotini)
1/2 cup bread crumbs
1 teaspoon olive oil
1 cup yellow onion, chopped
2-3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups skim milk
1/2 teaspoon paprika
1/2 teaspoon ground dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup (2 ounces) smoked Gouda cheese, shredded
1/3 cup (about 1 1/2 ounces) grated fresh Parmesan cheese
12 ounces frozen broccoli florets, thawed and lightly chopped
Cooking spray

Directions

1. Preheat oven to 350 degrees.
2. Cook pasta according to package instructions.  Set aside.
3. In a large saucepan, heat oil over medium heat.  Add onion and cook until softened (about 5 to 7 minutes).  Add garlic and saute for 1 minute.  Add flour and cook, stirring constantly, until lightly toasted (about 1 minute).
4. Gradually add milk, paprika, mustard, salt and pepper, whisking constantly.  Bring to a boil, and then cook until thickened (about 2 to 3 minutes).
5. Add cheeses to milk mixture, stirring until melted and then remove from heat.
6. Add broccoli and cooked pasta to the cheese sauce, stirring until well-blended. 
7. Pour into a 2-quart baking dish coated with cooking spray.  Sprinkle with breadcrumbs. 
8. Bake uncovered for 15 minutes, or until bubbly.

Adapted from Cooking Light