Description
This creamy and indulgent Gouda Mac & Cheese recipe features tender elbow macaroni enveloped in a rich cheese sauce made from Gouda and white cheddar, topped with a crispy Parmesan panko breadcrumb crust. Perfectly baked to golden perfection, this dish is a comforting classic elevated with smooth, smoky Gouda cheese.
Ingredients
Pasta
- 12 ounces elbow macaroni
Cheese Sauce
- 2 cups Gouda cheese, shredded
- 1 1/2 cups white cheddar cheese, shredded
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven and cook pasta: Preheat your oven to 375°F (190°C). Cook the macaroni according to the package instructions until al dente. Drain well and set aside.
- Make the roux: In a large saucepan over medium heat, melt the butter. Add the flour and whisk continuously for about 2 minutes until the mixture is smooth, bubbly, and lightly golden.
- Prepare the cheese sauce: Gradually pour in the whole milk while whisking constantly to avoid lumps. Continue cooking and stirring for 5-7 minutes until the sauce thickens and coats the back of a spoon.
- Season and add cheese: Stir in garlic powder, onion powder, salt, and pepper to taste. Then add the shredded Gouda and white cheddar cheeses, stirring until all the cheese is melted and the sauce is smooth.
- Combine pasta and sauce: Add the drained macaroni to the cheese sauce, stirring well to coat every piece evenly.
- Assemble in baking dish: Pour the mac and cheese mixture into a greased 9x13-inch baking dish, spreading it out evenly.
- Prepare breadcrumb topping: In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the mac and cheese.
- Bake until golden: Bake in the preheated oven for 15-20 minutes or until the topping is golden brown and crispy.
- Rest and serve: Let the dish cool slightly before serving to allow the sauce to set and enhance flavors.
Notes
- For an extra smoky flavor, substitute smoked Gouda for regular Gouda.
- You can use sharp cheddar instead of white cheddar for a tangier taste.
- To make this dish ahead, assemble it up to step 7, then cover and refrigerate. Add 5-10 minutes to baking time if baking from cold.
- For a gluten-free version, use gluten-free flour and gluten-free breadcrumbs.
- Use whole milk for a creamy sauce; lower-fat milk can be used but may affect richness.
