Description
A rich and comforting mac and cheese made with savory ground lamb and creamy melted gouda, finished with a lightly golden topping. A bold twist on classic comfort food that feels cozy and satisfying.
Ingredients
Scale
- 300 g dry corkscrew pasta
- 350 g ground lamb
- 2 cups gouda cheese, freshly shredded
- 2 cups milk
- 3 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 0.5 cup breadcrumbs
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- Preheat the oven to 190 C if baking.
- Cook the pasta in salted water until just tender, then drain and set aside.
- In a skillet, melt butter over medium heat and cook the onion and garlic until soft.
- Add the ground lamb and cook until fully browned.
- Lower the heat and stir in the milk, then gradually add the gouda cheese, stirring until smooth.
- Add the cooked pasta to the sauce and mix until fully coated.
- Transfer the mixture to a baking dish and sprinkle breadcrumbs and thyme on top.
- Bake for 10 to 15 minutes until lightly golden.
- Remove from the oven and let rest briefly before serving.
Notes
- Freshly shredded gouda melts more smoothly.
- Do not overcook the pasta before baking.
- Reheat gently with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 580
- Sugar: 6 g
- Sodium: 760 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 105 mg