Savor Healthy Comfort: The Irresistible Portobello, Spinach, and Smoked Gouda Macaroni and Cheese
Embark on a culinary journey where comfort meets conscience with our Portobello, Spinach, and Smoked Gouda Macaroni and Cheese. This dish redefines traditional mac and cheese, proving that you don’t have to sacrifice decadent flavor for a healthier, guilt-free meal. By harnessing the robust, distinctive taste of smoked Gouda cheese, we achieve an incredible depth of flavor using significantly less cheese than typical recipes. The result is a creamy, satisfying vegetarian pasta that truly feels like a dream – rich, flavorful, and incredibly comforting, without a single regret.
Life has a funny way of throwing curveballs, doesn’t it? After what felt like an eternity, juggling kids’ school wrap-ups and finally completing my own demanding graduate courses (a personal triumph after swearing off academia post-PhD – a testament to the unexpected paths work can lead you down!), I found myself utterly drained. It wasn’t just the academic grind; a flurry of other commitments piled up, all good things individually, but collectively, they created a whirlwind that left me gasping for air.
Amidst this beautiful chaos, a familiar feeling crept in: the dreaded blogger mid-life crisis. Two years had flown by since I started this blog, a journey marked by an intense, almost relentless pace. I celebrated that milestone with The Cuban Pizza (seriously, go make that recipe!), but shortly after, the energy just… evaporated. I hit a wall. So, I did what any sensible person would do when facing burnout: I took a break. I stepped back, reflected, and made a crucial decision: it was time to chill out. Completely.
What does “chilling out” mean for a food blogger? For me, it means letting go of the relentless pursuit of numbers, the endless cycle of blog post promotion, and the pressure to constantly be “on.” That aspect of blogging was slowly but surely extinguishing my joy, the very passion that ignited this platform in the first place. My love for cooking, for creating and sharing delicious recipes, is far too precious to be overshadowed by analytics and algorithms. Reclaiming that joy has been incredibly liberating!
And the burnout wasn’t limited to blogging. After completing two half-Ironman triathlons in January and March, my physical energy reserves were equally depleted. It’s a simple, yet potent equation: intense mental stress from an overflowing schedule combined with demanding physical training equals a complete shutdown. And that’s precisely what happened.
Consequently, I took a break from triathlon training too – a six-week hiatus that, perhaps inevitably, led to some unwanted weight gain. Ugh. So, here I am, shaking off the metaphorical cobwebs, recommitting to my active lifestyle, and striving to shed those extra ten pounds before my fall races. It’s a slow process, a testament to how challenging it can be to regain momentum. I’ve even had to make the ultimate sacrifice (wait for it!)… giving up beer. A collective gasp, I know! But when you’re perpetually hungry like I am, and trying to lose weight, sometimes drastic measures are necessary.
Who else out there is grappling with their weight? Raise your hand! I understand that “dieting” isn’t the most politically correct term these days, but frankly, I don’t subscribe to being politically correct when it comes to food. Call it a “lifestyle change” all you want, but if it means I can’t enjoy a slice of pizza, then it’s a diet in my book. And during these times of self-imposed dietary restrictions, when stress or gloom or even sheer happiness strikes, my soul invariably craves one ultimate comfort food: macaroni and cheese.
My existing collection of mac and cheese recipes is a testament to this deep-seated love: Basic Macaroni and Cheese, the spicy kick of Jalapeno and Chorizo Macaroni and Cheese, the sophisticated Wine and Thyme Mac ‘n Cheese, the delightfully unusual Gnocchi Mac ‘N Cheese, and of course, the legendary Garlic, Bacon, and Beer Macaroni and Cheese. Each one is incredibly delicious. But life, in its cruel irony, dictates that I can’t indulge in these dishes right now – or at least, not more than a minuscule portion (kidding… mostly). It’s not because I’m overly harsh on myself (though a little self-judgment crept in after four days of Disney World buffet indulgence), but primarily because every extra pound adds resistance on the bike during my triathlons. And I am fiercely determined to make it to the podium at my next race.
This post is turning into therapy, isn’t it?! Anyway, the craving for mac and cheese persisted, but I needed a version I could feel good about eating. Many “skinny” mac and cheese recipes rely on butternut squash for the sauce, a method I’ve used successfully, and it is indeed very tasty. However, that’s not the only path to a lighter, flavorful mac and cheese. There’s another brilliant trick: utilize a cheese with an exceptionally strong flavor profile.
And by “strong,” I certainly don’t mean goat cheese or blue cheese (heaven forbid!). I’m talking about a cheese that boasts a rich, smoky character, one that melts into a creamy, dreamy consistency while imparting incredible depth. Enter smoked Gouda. Its distinctive, nutty, and subtly smoky notes mean a little goes a very long way, allowing you to cut back on the quantity without compromising an ounce of flavor.
At this point, a food blogger would typically present a stunning pour shot, showcasing the luscious, cheesy sauce cascading over the pasta. Alas, this masterpiece was created on a busy weeknight. So, no dramatic, slow-motion pour shot for you, I’m afraid! But trust me, the taste more than makes up for the lack of a “sexy” photo op. The secret lies in smoked Gouda’s remarkable skillset: it’s a phenomenal melting cheese with an intensely full-bodied flavor. This allows me to use significantly less – often half the amount you’d find in a traditional recipe – without any compromise. The assertive flavor of the Gouda means the missing cup of other cheeses isn’t even noticed. Furthermore, I scaled back on butter and flour, and opted for low-fat milk. Boom! A healthier base, without sacrificing the luxurious texture and taste we crave in mac and cheese.
To further enhance the “mmmmmm” factor and boost the nutritional value, I incorporated earthy, substantial portobello mushrooms. These meaty fungi add a fantastic texture and umami depth that elevates the dish beyond simple pasta. To make the meal even more filling and nutritious, I chose whole wheat pasta. (Yes, I realize this isn’t strictly “macaroni,” but whole wheat macaroni can be elusive, so any whole wheat pasta shape works beautifully here!). And for a vibrant pop of color and a wealth of vitamins, fresh spinach leaves are folded in – simply because it rounds out the dish perfectly.
The culinary outcome was nothing short of spectacular: a truly delicious, deeply satisfying, and utterly comforting meal. Unlike its richer counterparts, this Portobello, Spinach, and Smoked Gouda Mac and Cheese doesn’t leave you feeling weighed down or guilty. It’s a dish that embraces you like a warm hug, offering total comfort without the judgment. It’s incredibly easy to prepare on a busy weeknight, and perhaps even better, the leftovers reheat beautifully, making for a delightful lunch the next day.
Each generous serving clocks in at approximately 360 calories, making it an ideal choice for those seeking a healthier yet indulgent comfort food. This smoked Gouda macaroni and cheese recipe stands as irrefutable proof that genuine comfort can indeed be found within a healthy, cheesy casserole. Pure happiness, delivered straight to your plate!
Recipe Card
If this recipe sparks your interest, be sure to explore my Basic Creamy Macaroni and Cheese recipe, an essential guide to mastering all things mac and cheese.
Portobello, Spinach, and Smoked Gouda Mac and Cheese
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Ingredients
- 6 oz large portobello mushrooms, stems removed and gills scraped
- cooking spray
- 12 oz whole wheat pasta of choice, such as penne, rotini, or elbows
- 1 Tbs unsalted butter
- 1 Tbs all-purpose flour
- 1-1/2 cup lowfat milk
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- pinch fresh cracked pepper
- 4 oz smoked Gouda cheese shredded and divided
- 1 cup fresh spinach leaves chopped
- 1 Tbs panko breadcrumbs
- 1 Tbs freshly grated Parmagiano-Reggiano cheese
- ½ tsp extra virgin olive oil
Instructions
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Preheat your oven broiler to high heat. This will give your mac and cheese a beautiful, crispy topping.
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Fill a large pot with water and bring it to a rolling boil. Remember to salt the water generously – it seasons the pasta from within!
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Prepare the portobello mushrooms: gently remove the tough stems and carefully scrape out the dark gills from the underside using a spoon. This step is important to prevent the gills from releasing excess water into your dish and potentially discoloring the sauce. Lightly spray both sides of the mushroom caps with cooking spray. Place them on a baking sheet and broil for approximately 5 minutes per side, positioning them a few inches under the heat source. Broiling brings out their deep, “meaty” flavor. Once done, remove from the oven and set aside to cool. When they are cool enough to handle comfortably, chop the mushrooms into half-inch pieces.
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Once the water is boiling rapidly, add the whole wheat pasta to the pot. Cook until al dente according to the package directions. Al dente pasta holds its shape and provides a satisfying bite in the finished casserole. Drain the pasta thoroughly and set aside.
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While the pasta is cooking, begin preparing your cheese sauce. In a medium saucepan, melt the unsalted butter over medium-high heat. Once melted, add the all-purpose flour and whisk continuously until a smooth paste, or “roux,” forms. Cook this roux for about one minute, allowing the raw flour taste to cook out. Gradually, and while continuously whisking, pour in the low-fat milk. Keep whisking until the sauce is smooth and thickens to your desired consistency. Remove the saucepan from the heat. Whisk in the Dijon mustard, 1 teaspoon of kosher salt, and a generous pinch of fresh cracked pepper. The Dijon mustard adds a subtle tang that beautifully complements the cheese. Now, add two-thirds of the shredded smoked Gouda cheese (remember to reserve the remaining one-third for later!). Stir until the cheese is completely melted and incorporated into the creamy sauce. Finally, fold in the fresh, chopped spinach leaves and the cooked, chopped portobello mushrooms.
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Once the pasta is perfectly cooked and drained, add it directly to the prepared cheese sauce with the mushrooms and spinach. Stir gently to ensure all the pasta is evenly coated in the rich, smoky sauce. Transfer this entire mixture into a bake-safe dish (a 11×8 inch Pyrex dish works wonderfully). Evenly spread the pasta in the dish, then sprinkle the remaining one-third of the smoked Gouda cheese over the top.
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For that irresistible golden, crispy topping, prepare the breadcrumb mixture. In a small bowl, combine the freshly grated Parmigiano-Reggiano cheese, panko breadcrumbs, and extra virgin olive oil. Toss gently until the breadcrumbs are lightly coated. Evenly sprinkle this mixture over the top of the macaroni and cheese casserole. Bake in your preheated oven at 350°F (175°C) for approximately 20 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crisp. Allow to rest for a few minutes before serving. This recipe yields 6 generous servings of pure comfort!