Smoked Gouda Mac and Cheese

Tender noodles baked in a smoked gouda and cheddar cheese sauce and topped with crispy breadcrumbs. This decadent mac and cheese is begging to be adding to your holiday menus!

Prep Time 20

Cook Time 35

Total Time 55

Servings

Equipment

9x13-inch ceramic baking pan

Ingredients

12 ounces cavatappi or elbow macaroni
4 tablespoons unsalted butter divided use
½ cup panko breadcrumbs
¼ cup finely grated Parmesan cheese
½ teaspoon smoked paprika divided use
3 tablespoons all-purpose flour
3 cups whole milk warmed
1 teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon fine sea salt
¼ teaspoon black pepper
8 ounces smoked Gouda cheese freshly shredded
8 ounces sharp cheddar cheese freshly shredded

US Customary - Metric

Instructions

Preheat the oven to 375°F. Lightly grease (1) 9x13-inch baking dish.
Cook the pasta in salted water for 2 minutes less than the package directions. Reserve ½ cup pasta water, then drain.
12 ounces cavatappi or elbow macaroni
Melt 1 tablespoon butter in a small skillet. Stir in the panko, Parmesan, and ¼ teaspoon smoked paprika. Cook for 2 minutes, until lightly toasted, then transfer to a bowl and set aside.
1 tablespoons unsalted butter, ½ cup panko breadcrumbs, ¼ cup finely grated Parmesan cheese, ¼ teaspoon smoked paprika
Melt the remaining 3 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute.
3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
Gradually whisk in the warm milk. Cook for 5 to 7 minutes, whisking often, until the sauce thickens enough to coat a spoon.
3 cups whole milk
Remove the pan from the heat. Stir in the Dijon mustard, garlic powder, salt, pepper, and remaining smoked paprika. Add the Gouda and cheddar a handful at a time, stirring until smooth.
¼ teaspoon smoked paprika, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, 8 ounces smoked Gouda cheese, 8 ounces sharp cheddar cheese
Fold in the pasta. If needed, add reserved pasta water a few tablespoons at a time so the sauce looks slightly looser than desired.
Transfer to the baking dish and sprinkle evenly with the panko mixture.
Cover with aluminum foil and bake for 18 to 22 minutes, until bubbling around the edges. Remove the foil for the last 5 minutes to help with browning the top. If you'd like a more golden topping, broil briefly, making sure to keep an eye on it so the topping does not burn. Rest for 5 minutes before serving.

Notes

Ingredients

Any short pasta shape will work, but look for one with ridges or curves to help cheese sauce cling to the noodles.
If you don't have panko, regular breadcrumbs can be used but the topping won't be quite as crispy.
You can use 2% milk in place of whole milk, but the sauce will be slightly less rich.
Swap the smoked gouda for regular gouda for a milder mac and cheese.

Make ahead

Mac and cheese can be assembled the day before, but do not add the panko topping. Cover and refrigerate until ready to bake, storing the panko topping separately. Before baking, let the mac and cheese come to room temperature and add the panko topping.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. If desired, add a splash of milk when reheating to help restore the creamy consistency.

Nutrition