Gouda Mac and Cheese (Easy One-Pan Recipe)
Creamy, ultra-cheesy Gouda Mac and Cheese is made with a rich velvety sauce and a golden, buttery panko topping baked to bubbly perfection!
Servings: 10 Servings
Calories: 741kcal
Equipment
- Whisk
- Wooden Spoon
- Mixing Bowl
- Large Pot
Ingredients
- 454 grams (1 lb) Elbow Noodles
- ¼ cup Butter
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ teaspoon Mustard Powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ¼ teaspoon Cayenne Pepper (optional)
- ¼ cup All Purpose Flour
- 2 cups Whole Milk
- 1 can (12oz) Evaporated Milk
- 1 cup Heavy Cream (33% cream)
- 2 Tablespoons Dijon Mustard
- 2 cups Gouda Cheese shredded
- 2 cups Sharp White Cheddar Cheese shredded
- 1 ½ cups Havarti Cheese shredded
Buttery Panko & Parmsean Topping
- ½ cup Parmesan Cheese shredded
- 2 cups Panko Breadcrumbs
- 2 Tablespoons Butter melted
- 1 Tablespoon Parsley
Instructions
Gouda Mac and Cheese
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Cook the elbow noodles until al dente according to package directions. Drain noodles and set aside.
- While the noodles are cooking, start the sauce. In a large oven-safe skillet over medium heat, melt the butter. Stir in the garlic powder, onion powder, paprika, mustard powder, salt, pepper, and cayenne pepper. Sprinkle in the flour and whisk continuously for about 1 minute, until the mixture resembles wet sand.
- Slowly pour in the milk, evaporated milk and cream, whisking continually. Add the Dijon mustard and whisk until smooth. Continue cooking for about 5 minutes, stirring regularly, until the sauce thickens.
- Remove the skillet from the heat. Add the shredded cheeses, one handful at a time, stirring until fully melted before adding more. Once all the cheese has been added, add the cooked noodles and stir until fully coated.
Panko and Parmesan Topping
- To make the panko topping, add the panko to a medium-sized mixing bowl, pour over the melted butter and parsley flakes. Using your hands or a spoon, mix the panko until it is all coated in butter.
- Sprinkle the top of the mac and cheese with shredded parmesan, then evenly spread the panko bread crumbs overtop of the entire casserole.
- Bake for 25-30 minutes, or until bubbly and golden on top.
Notes
- Noodles - Any tubular-shaped pasta noodle can be used for this recipe, some other options are cavatappi or penne.
- Avoid using pre-shredded cheeses. They are loaded with anti-caking agents that will affect the texture and creaminess of the cheese sauce.
- Optional add-ins like crispy bacon, caramelized onions, shredded chicken, lobster or shrimp are delicious in this smoked mac and cheese!
- Don't overheat the sauce. Overheating the Gouda cheese sauce will cause it to separate, turning oily and grainy.
- Generously salt the pasta water and reserve ¼ cup of pasta water to thin out the cheese sauce, if required.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Serving: 1serving | Calories: 741kcal | Carbohydrates: 51g | Protein: 33g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 146mg | Sodium: 1180mg | Potassium: 335mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1462IU | Vitamin C: 1mg | Calcium: 767mg | Iron: 2mg
