4:17 pm - Thursday, September 19 2019
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Gnocchi mac n’ cheese

gnocchi mac n' cheeseMac n’ cheese (aka macaroni and cheese) has been around since the 1930’s and I grew up with it; both the boxed version and homemade.  The afternoon my daughter was born I ate a whole box for lunch…no wonder she likes it.  It’s been years since consuming the all-too-orangey-looking commercial stuff.  I prefer making my own mac n’ cheese loaded with my choice of cheeses.  It’s the creamy sauce I find irresistible.  Sometimes I get a bit restless when cooking and like to change it up a bit.  Instead of using elbow macaroni, use a different pasta.  Even this made me wonder how to make a classic dish better?  The answer was inside the refrigerator.

A selection of cheeses needed attention and the easiest solution was to make a cheese sauce.  I also had a package of gnocchi waiting to be used.

Gnocchi mac n’ cheese
Serves: 4

  • gnocchi
  • 4 cups milk
  • 5 cups of assorted cheese grated (old cheddar, blue, Parmesan, brie)
  • ½ cup butter
  • 6 tablespoons flour
  • 1 garlic clove, minced
  • 1 teaspoon Worcestershire sauce

  1. Preheat oven to 400°f.
  2. In a large pot over medium-low heat, melt butter. Sprinkle flour over butter, whisking to incorporate and make a roux. Cook, stirring constantly with a wooden spoon until roux is light golden (about 3 to 4 minutes). Gradually pour in milk, whisking constantly to incorporate and make a béchamel sauce. Turn up the heat to medium-high and bring sauce to a low boil, whisking constantly. Reduce to a simmer, whisking occasionally, and cook until béchamel sauce is thick and coats the back of a spoon (roughly 3 minutes). Add the cheeses in two or three batches, whisking until each addition is completely melted before adding more. Remove from heat and stir in Worcestershire sauce and garlic.
  3. Cook gnocchi according to packet instructions. Drain and add to cheese sauce. Stir to combine. Place gnocchi in an oven-proof dish or individual dishes. Bake in oven 15 minutes or until bubbling. Remove from oven and serve.


bowlsThe Culinary Chase’s Note:  The cheese sauce can be altered to suit your own taste – more cheddar and less Parmesan.  Add more milk if the sauce gets too thick.  Just remember that the cooking time in the oven will also help thicken up the sauce.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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