If your kids are anything like mine, they can’t get enough mac and cheese! I make most of our mac and cheese from scratch, and I love it that way. It doesn’t take any longer than making a boxed mix, but it tastes so much better! I love making my own creamy cheese sauce and tossing it with pasta. I saw gnocchi mac and cheese on another food blog a while ago, and just barely got around to making it. We had just come home from vacation and the kiddos were starving, but we had almost nothing in the house to eat. I did have a random package of gnocchi in the cupboard and some milk and cheese in the fridge, and voila! A delicious and filling meal that was ready in about fifteen minutes. I love the pillowy little bites of gnocchi and the creamy, cheesy sauce. Lately I’ve been adding a little dijon mustard to my cheese sauce, and I love the flavor that it adds. Yum! This is definitely one to make again.
Gnocchi Mac and Cheese
1 pound prepared potato gnocchi (I got mine at World Market)
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 1/2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup grated sharp cheddar cheese
1/2 teaspoon dijon mustard
Prepare the gnocchi according to package directions, then drain. While the gnocchi is cooking, melt the butter in a large skillet over medium heat. When the butter has melted, whisk in the flour to form a paste. Cook 2-3 minutes, until lightly golden and slightly translucent. Slowly add the milk, whisking constantly to prevent lumps. Allow the sauce to thicken, then slowly add the chicken broth, continuing to whisk constantly. Simmer until the sauce has thicken slightly. Remove from heat and add the salt, pepper, cheese, and mustard. Whisk until the cheese has melted. Return to heat and add the cooked gnocchi. Stir to coat the gnocchi with sauce and cook until heated through. Enjoy!