Name: Smoked Gouda Mac and Cheese with Crunchy Breadcrumbs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 12 ounces pasta (elbow, cavatappi, shells); 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups whole milk; 1 cup low-sodium chicken or vegetable stock; 8 ounces smoked Gouda, shredded; 4 ounces sharp cheddar, shredded; 1 teaspoon Dijon mustard; Pinch of nutmeg; Salt and freshly ground black pepper, to taste; 1 cup panko breadcrumbs; 2 tablespoons olive oil or melted butter; 2 tablespoons finely chopped parsley (optional)

Description

Create a velvety Smoked Gouda mac and cheese finished with golden breadcrumbsultracreamy smoky and irresistibly crunchy Get the simple recipe now

Ingredients

Scale

12 ounces pasta (elbow, cavatappi, shells)

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup low-sodium chicken or vegetable stock

8 ounces smoked Gouda, shredded

4 ounces sharp cheddar, shredded

1 teaspoon Dijon mustard

Pinch of nutmeg

Salt and freshly ground black pepper, to taste

1 cup panko breadcrumbs

2 tablespoons olive oil or melted butter

2 tablespoons finely chopped parsley (optional)

Instructions

Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil.

Cook the pasta until just shy of al dente (1–2 minutes less than package directions). Drain and reserve a small cup of pasta water.

In a large, ovenproof skillet or saucepan over medium heat, melt 2 tablespoons butter. Stir in the flour and cook 1–2 minutes, whisking, until bubbly and slightly toasty.

Gradually whisk in the milk and stock, starting slowly to avoid lumps. Bring to a gentle simmer until the sauce thickens enough to coat the back of a spoon (about 3–5 minutes).

Whisk in the Dijon mustard and a pinch of nutmeg. Season lightly with salt and pepper, and simmer briefly to meld flavors.

Reduce heat to low and stir in shredded smoked Gouda and cheddar a handful at a time, stirring until each addition melts. Loosen with reserved pasta water if needed.

Fold the drained pasta into the cheese sauce until evenly coated.

In a small bowl, toss panko with olive oil or melted butter and chopped parsley until evenly moistened.

Transfer the sauced pasta to a shallow baking dish if your pan isn’t ovenproof. Sprinkle the panko topping evenly over the pasta.

Bake at 375°F (190°C) for 12–15 minutes, until crumbs are golden and edges bubble. Optionally broil 1–2 minutes for extra color—watch closely.

Let rest 5 minutes before serving. Finish with extra cracked pepper or a drizzle of olive oil if desired.

Notes

A creamy, stovetop-to-oven mac and cheese featuring smoky Gouda, sharp cheddar, and a crunchy panko breadcrumb topping — comforting weeknight food with a grown-up twist.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: stovetop-to-oven
Cuisine: American

Nutrition

Calories: 520 calories
Sugar: 6 g
Fat: 26 g
Carbohydrates: 53 g
Fiber: 3 g
Protein: 23 g

Keywords: smoked gouda, mac and cheese, comfort food, breadcrumbs, creamy, baked mac and cheese