Living here in the south, macaroni and cheese is EVERYWHERE! HomeMADE mac and cheese. Not the stuff in the box...which, by the way, I am a BIG fan of. (I think last that sentence wasn't grammatically correct. This is a cooking page...not a grammer page...so whatever.) Aaannywayyy, I decided to take a basic cheese sauce and re-do your basic mac and cheese...but with no mac. I used gnocchi instead! If you've never had gnocchi, you don't know what you're missing. Little potato dumplings is what they are! And SO yummy! Mixed with the cheese...sprinkled with a little parm, a little breadcrumbs...I was a happy girl, let me tell you! THIS...you HAVE to try!
Gnocchi and Cheese
1 lb. gnocchi ~ I used store bought
2 tbsp butter
2 tsp garlic, minced
1 tbsp flour
1 cup half & half
1 tsp dijon mustard
2/3 cup gruyere cheese, grated (or a combination of your favorite cheeses, 1/3 cup each)
1/3 cup parmesan, grated
1/3 cup panko breadcrumbs
Salt and pepper, to taste
Preheat oven to 375°F and spray a small casserole dish with cooking spray.
Bring a large pot of water to a boil. Add gnocchi and cook until they’ve floated to the surface. About 2 minutes.
Drain gnocchi and place in a single-layer in the prepared pan.
Melt the butter in a medium saucepan over medium heat
Stir in garlic and cook about 30 seconds.
Whisk in flour until it thickens and bubbles, then whisk in the half & half and the dijon.
Continue to whisk and cook until thickened, about 3-5 minutes
Add the cheese to the butter/milk mixture, stirring until cheese has melted. Add salt and pepper to taste.
Pour sauce evenly over the gnocchi.
In a small bowl, combine the parmesan and panko then sprinkle on top of the gnocchi
Bake until the top is golden and bubbly, about 25 minutes.
Let the gnocchi set for a few minutes before serving.