Smoked Gouda Mac and Cheese
Dive into a decadent smoked gouda macaroni and cheese topped with buttery panko breadcrumbs. This recipe will steal the spotlight at weeknight meals and is a must-have for your Thanksgiving spread!
Servings: 8 servings
Calories: 742kcal
Ingredients
- 1 pound uncooked cavatappi pasta or elbow macaroni, pasta shells, or penne
- 6 tablespoons butter unsalted
- ½ cup yellow onion chopped
- 4 cloves garlic minced
- 4 tablespoons all-purpose flour
- 2 ½ cups half and half or whole milk
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- ½ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- Salt and cracked black pepper to taste
- 3 cups smoked gouda cheese freshly grated, divided
- 2 cups regular young-aged gouda cheese or white cheddar cheese, freshly grated
Panko Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter melted
- ¼ teaspoon salt
- Cracked black pepper
- 1 tablespoon fresh parsley leaves and small stems only, finely chopped
Instructions
- Preheat your oven to 375°F. Butter a 9 x 13 baking dish and set it aside.
- Cook the pasta in salted water until just under al dente and still firm to the bite. Drain the pasta and run cold water over it to stop the cooking process. Set the pasta aside.
- Melt 6 tablespoons of butter in a Dutch oven or stockpot over medium-high heat. Add the chopped onion and cook for 2-3 minutes until the onion begins to soften. Add the garlic and cook for another minute until fragrant.
- Add the flour to the pot with the onion and cook while stirring for about 2 minutes to cook out the raw flour taste. Slowly pour in the half and half while stirring the mixture with a wooden spoon so lumps do not form.
- Season the sauce with onion powder, garlic powder, nutmeg, cayenne pepper, salt, and cracked black pepper. Continue to cook the sauce for 3 to 5 minutes, or until thickened slightly, while stirring occasionally.
- Add two cups of freshly grated smoked gouda cheese and two cups of freshly grated young-aged gouda or white cheddar and stir until the cheese is melted. Add the pasta to the pot and stir until well combined.
- Transfer the macaroni and cheese to the prepared baking dish and sprinkle the remaining cup of smoked gouda cheese evenly over the top. In a small bowl, mix the panko breadcrumbs, melted butter, salt, pepper, and chopped parsley together with a fork until combined.
- Spread the breadcrumb mixture over the mac and cheese in an even layer and transfer the mac and cheese to the preheated oven. Bake the macaroni and cheese uncovered for 25 to 30 minutes, or until bubbly and golden brown on top. Allow the mac and cheese to cool for about 10 minutes and enjoy!
Notes
- Smoked gouda mac and cheese can be assembled ahead of time and stored in the refrigerator overnight. Just be sure to rinse the pasta with cool water so that it is not hot when mixed with the sauce. Also, allow the cheese sauce to cool for about 30 minutes before combining it with the pasta.
- Allow the mac and cheese to sit out at room temperature for 30 minutes and bake as directed the day you plan to serve.
- Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to five days.
- Reheat mac and cheese in the microwave or oven.
Nutrition
Serving: 1serving | Calories: 742kcal | Carbohydrates: 56.4g | Protein: 33.1g | Fat: 42g | Saturated Fat: 26.6g | Sodium: 916mg | Potassium: 372mg | Fiber: 2.6g | Sugar: 4.3g | Calcium: 684mg | Iron: 3mg