North Dakota

Knoephla Mac and Cheese

North Dakota's beloved knoephla soup - brought by German-Russian settlers - inspires this hearty mac and cheese. Soft potato dumplings, smoky bacon, and a rich cream sauce pay homage to the Peace Garden State's heritage.

⏱1 hr 🍴Serves 6 Medium

Ingredients

Instructions

  1. Make dumplings: Mix mashed potatoes, egg, and flour to form a soft dough. Roll into small balls.
  2. Boil dumplings in salted water until they float, about 5 minutes. Drain and set aside.
  3. Cook shell pasta until al dente. Drain and set aside.
  4. Fry bacon with celery until bacon is crispy and celery is soft.
  5. Melt butter in a large saucepan. Whisk in flour and cook 2 minutes.
  6. Gradually add milk, whisking until thickened. Add white pepper and salt.
  7. Remove from heat. Stir in cheddar until smooth.
  8. Combine pasta, dumplings, and bacon mixture with cheese sauce. Garnish with parsley.

Pro Tips

  • Knoephla (kuh-NEFF-la) dumplings should be soft and pillowy - don't overwork the dough!
  • German-Russian immigrants brought knoephla soup to the Dakotas in the late 1800s.
  • Use leftover mashed potatoes or instant if needed - the dumplings will still be delicious.
  • Add diced russet potatoes to the dish for extra hearty North Dakota style.