Smoked Gouda Mac

When I lived in Chicago, I would treat myself to Handlebar's Smoked Gouda Mac.  It's SO good!  This is my little version on this delicious dish.  Banza pasta is made from chickpeas and has way more protein than your average pasta.  It's gluten-free and vegan, plus, it's delicious!

INGREDIENTS

6 cups water
1 tsp salt
1⁄8 tsp vegetable oil
1 lb / 8 oz. Banza Rotini Pasta
2 Tbsp unsalted butter
1⁄2 tsp unsalted butter
2 Tbsp flour
2 1⁄2 cups heavy whipping cream
1⁄4 tsp white pepper, freshly ground
1⁄4 lb smoked gouda cheese, grated

DIRECTIONS

• Preheat the oven to 375 degrees.
• Put the water, 1/2 tsp salt, and the oil in a large heavy saucepan over high heat and bring to a boil.
• Add the macaroni and cook, stirring occasionally, until tender, about 8 minutes.
• Drain and rinse under cool water.  Set aside.
• In a small, heavy saucepan, melt 2 tbs of the butter over medium heat.
• Add the flour and cook, stirring constantly, for 2 minutes.
• Slowly add the milk, whisking constantly.
• Add the remaining 1/2 tsp salt and the pepper and continue whisking until the sauce is smooth and thick enough to coat the back of a wooden spoon, about 8 minutes.
• Remove the white sauce from the heat and stir in the cheese.
• Continue stirring until the cheese melts.
• Lightly grease a 6.5x10" casserole dish with the remeining 1/2 tsp butter.
• Combine the cheese sauce and macaroni in a large mixing bowl and mix well.
• Pour into the prepared casserole and bake until lightly golden on top, about 20 minutes.