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Creamy Smoked Gouda Mac and Cheese Recipe with Crispy Panko Crust

smoked gouda mac and cheese - featured image
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A rich and velvety mac and cheese featuring smoky Gouda cheese and a crispy buttery panko topping, perfect for cozy dinners and easy weeknight meals.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 8 ounces smoked Gouda cheese, shredded
  • 4 ounces sharp cheddar cheese, shredded
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 cup panko breadcrumbs
  • 1/4 cup Parmesan cheese, grated
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside, reserving about 1/2 cup pasta water.
  2. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and cook for 2-3 minutes until light golden and nutty smelling.
  3. Slowly pour in 3 cups warmed whole milk while whisking continuously. Simmer and stir frequently until thickened, about 5-7 minutes.
  4. Remove from heat and stir in 8 ounces shredded smoked Gouda and 4 ounces shredded sharp cheddar until melted and smooth. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Adjust seasoning to taste.
  5. Add cooked macaroni to the cheese sauce and fold gently to coat. If sauce is too thick, stir in reserved pasta water a tablespoon at a time to loosen.
  6. In a small bowl, mix 1 cup panko breadcrumbs with 1/4 cup grated Parmesan, 1 tablespoon melted butter, and optional smoked paprika or cayenne pepper until evenly coated.
  7. Transfer mac and cheese to an 8×8-inch oven-safe baking dish. Evenly sprinkle the panko mixture on top.
  8. Bake at 375°F (190°C) for 20-25 minutes until topping is golden brown and cheese sauce is bubbly.
  9. Let rest for 5 minutes before serving to thicken the sauce and meld flavors.

Notes

Warm the milk before adding to the roux to avoid lumps. Use freshly shredded cheese for a smoother melt. For an extra crispy crust, broil for 1-2 minutes at the end, watching closely to prevent burning. Save some pasta water to adjust sauce consistency if needed. Let the dish rest before serving to thicken the sauce.

Nutrition

Keywords: mac and cheese, smoked Gouda, creamy mac and cheese, panko crust, comfort food, easy dinner, cheesy pasta

Find it online: https://juliamadeit.com/creamy-smoked-gouda-mac-and-cheese-recipe-with-crispy-panko-crust-easy/