PANZANELLA + GOUDA MAC

It already feels like summer around here, so I’m switching gears for a quick minute to share one of my favorite salads that is constantly on repeat here during spring and summer months – panzanella! Growing up in a Greek/Italian household, we always had a version of this on our dinner table; it’s the perfect side dish for grilled chicken and tastes amazing when you add some roasted shrimp.

This tastes best when made a few hours before you’re ready to eat; I leave it out on the counter, but mix in the homemade croutons right before serving so they don’t get soggy. I’ve made this so many times, I could honestly whip it up in my sleep! Any time I’ve made this for guests, they always ask me for the recipe, which you can find HERE.

I also thought I’d share another fan favorite with my littles and hubby, gouda mac and cheese, since I made both of these last night (mostly out of guilt for sneaking some of little man’s Easter chocolate, lol). I don’t make this often, so it’s always a crowd pleaser when I do!

Here is the recipe:

16 oz pasta, cooked al dente

4 TBS butter

2 1/4 cup milk

1/2 cup flour

3/4 cup heavy cream

1 pound gouda, shredded

1/2 pound cheddar

Salt + pepper, to taste

1 tsp ground mustard

Melt butter over medium heat, then add milk and bring to a near boil. Reduce heat to medium and sprinkle in flour, whisking vigorously for 1-2 minutes. Mixture should be thick and boiling. Slowly add cream, while whisking, then add salt + pepper, mustard. Reduce heat to low and stir. Add cheese and mix thoroughly, then add pasta and cook at 375 degrees for 20 minutes until golden brown.

Happy Thursday!