Potato Gnocchi stirred together with a luscious cheesy béchamel to create the richest and decadent Mac & Cheese you can imagine!
Gnocchi Mac & Cheese
Servings
8 Servings
Ingredients
- 2 lbs. gnocchi homemade (www.joyofkosher.com/recipe/cilantro-pesto-gnocchi/) or store-bought
- 5 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole or 2% milk
- 2 teaspoon Dijon or spicy mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1/8 teaspoon ground nutmeg
- 1 cup shredded cheddar
- ½ cup shredded mozzarella
- ½ cup cubed American cheese
- ¼ cup grated parmesan
- 4 tablespoons bread crumbs
Instructions
- Prepare the gnocchi by making this homemade version or boil the store-bought variety by following package directions. If you are making your own gnocchi, you should double the recipe. Place gnocchi in a casserole dish.
- Preheat the oven to 375°F.
- Make the béchamel: In a large saucepan, melt 3 tablespoons of the butter over medium heat. Add the flour and stir with a wooden spoon until thick, around 30 seconds.
- Add the milk, mustard, salt, pepper and nutmeg and stir until bubbling and thick, around 5-7 minutes.
- Add the cheddar, mozzarella and American cheese and stir to combine.
- Pour the sauce over the gnocchi.
- Combine the parmesan and bread crumbs and sprinkle over the gnocchi and béchamel. Dollop the remaining 2 tablespoons of butter over the crumbs.
- Baked uncovered for 30-35 minutes, until the top is golden brown. Enjoy!
do i have to cube the american cheese? can i just chop up pieces from sliced american cheese?
i can bake in glass rectangle casserole dish?
I tried this recipe for Shavuot and it was a HUGE hit! My kids were begging me for more. Thank you!
my kids love mac & cheese. gonna try this for them
love to get kosher recipes
If you substitute arrowroot powder for the flour and use crumbs from gluten-free bread, this is a great gluten-free recipe. It could easily be modified to be unleavened, as well.