Gouda Mac and Cheese

5 from 42 votes

When it comes to comfort food, homemade Gouda Mac and Cheese is at the top of my list. Creamy mild gouda blended with sharp cheddar cheese makes a velvety sauce that will work its way into the nooks and crannies of the cooked macaroni, making each bite cheesy and delicious.

Prep Time7

Cook Time15

Total Time22

Course: Entree, pasta course, Side Dish

Cuisine: American

Servings:

Calories: 567kcal

Author: Chef Dennis Littley

Ingredients

1 lb elbow macaroni or pasta shape of your choice
4 tablespoon salted butter if using unsalted butter add additional salt to finished sauce to taste.
4 tablespoon all-purpose flour
8 oz Gouda cheese shredded
8 oz cheddar cheese shredded
2 ½ cups milk I used whole milk. You can use 2% if you prefer.
½ teaspoon table salt more or less to taste
⅙ teaspoon black pepper more or less to taste
½ cup panko bread crumbs
1 tablespoon salted butter melted
½ teaspoon paprika
1 tablespoon Romano cheese or parmesan
½ teaspoon parsley finely chopped

Instructions

Add 4-6 cups of water to a large pot over high heat. Add one-half teaspoon of salt to the water. Bring the water to a rolling boil.
Add butter to a small saucepan. When the butter is melted, add the flour and whisk to combine. This is the roux.
Let the roux cook over low heat for 2-3 minutes to cook the raw flavor out of the flour.
In another small saucepan heat the milk over medium heat until hot but not boiling. Do not let the milk boil. Remove the pan from the heat when the milk has reached close to 175-180 degrees.
Add one cup of the hot milk to the roux, whisking to combine.
Add the remainder of the milk to the mixture and whisk to combine. Simmer the sauce over medium to low heat for 4-5 minutes.
While the sauce is simmering, add the macaroni to the pot of boiling water. When the pasta is done, drain and set aside in the large pot until needed.
*Cook the pasta per the instructions on the package. The pasta should be fully cooked (just a little past aldente) but not mushy.
Once the white sauce has slightly thickened (it won't be very thick), add the cheddar and Gouda to the sauce, stirring until well combined.
*It will take about two minutes to fully incorporate the cheese, so its not stretchy and more like a cheese sauce.
Season to taste with salt and black pepper.
Pour the cheese sauce over top of the cooked macaroni and stir to combine.
Heat a skillet over high heat. When the pan is hot, add the panko breadcrumbs and stir until golden brown. Remove the bread crumbs from the pan and set aside until needed.
Melt butter in the same skillet, then add the toasted bread crumbs back to the pan along with the paprika, Romano cheese, and parsley.
Stir to combine the mixture.
Pour the macaroni and cheese into a large serving dish, and sprinkle the prepared bread crumbs over the top of the Gouda mac and cheese.
Serve immediately.

Notes

You can also make individual servings of the gouda mac and cheese. Add to your serving dishes and sprinkle with the prepared bread crumbs.

You can make this a little ahead of time and hold it covered with aluminum foil in a 225-degree oven until ready to serve. You may need to add a little more milk to the mac and cheese as the pasta will soak up the sauce as it sits. When ready to serve, sprinkle with the prepared bread crumbs.

To reheat the mac and cheese, add the mixture to a skillet over medium heat. Add 1-2 tablespoons of milk, stirring to combine. Cover the pan. Simmer for 2 minutes, stirring as needed. Heat until the mac and cheese has reached at least 165 degrees before serving.

Nutrition