Description
This Smoked Gouda Mac and Cheese is a rich, creamy, and smoky twist on the classic comfort food. Featuring a blend of smoked Gouda, sharp cheddar, and Parmesan cheeses, baked to golden perfection with a crispy panko topping, it’s a perfect hearty dish for cheese lovers looking for a flavorful pasta bake.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Cheeses
- 2 cups shredded smoked Gouda cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Cook the Pasta: Cook the elbow macaroni according to the package directions until al dente, then drain and set aside to prevent overcooking during baking.
- Make the Roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly to form a smooth roux that will thicken the sauce.
- Add Dairy and Thicken Sauce: Gradually whisk in the whole milk and heavy cream, stirring continuously until the mixture is smooth and starts to thicken, which takes about 3 to 5 minutes.
- Season Sauce: Stir in Dijon mustard, garlic powder, smoked paprika, black pepper, and salt to infuse the sauce with deep, smoky, and slightly tangy flavors.
- Melt the Cheese: Reduce heat to low and add the smoked Gouda, sharp cheddar, and Parmesan cheeses gradually, stirring until the cheese melts completely and the sauce is smooth and creamy.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni into the cheese sauce, stirring thoroughly to ensure every piece of pasta is evenly coated with cheesy goodness.
- Prepare for Baking: Pour the mac and cheese mixture into a greased 9×13-inch baking dish to create an even layer for baking.
- Add Topping: In a small bowl, combine panko breadcrumbs with olive oil until coated, then sprinkle this mixture evenly over the mac and cheese for a crispy, golden crust.
- Bake: Bake the dish in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the topping is golden brown and bubbly.
- Rest and Serve: Allow the baked mac and cheese to rest for 5 minutes after removing from the oven, enabling it to set slightly for easier serving and enhanced flavor.
Notes
- For extra smokiness, use double-smoked Gouda instead of regular smoked Gouda.
- You can substitute sharp white cheddar or Gruyère cheese for part of the cheese blend to alter flavor profiles.
- Add cooked bacon or caramelized onions to the cheese sauce for additional depth of flavor.
- Be careful not to overcook the pasta initially to prevent mushy texture after baking.
- Ensure the sauce is thick enough before mixing with pasta to avoid a runny final dish.
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 4g
- Sodium: 560mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
