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Easy Smoked Gouda Baked Mac and Cheese with Crispy Panko Topping

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This smoked Gouda baked mac and cheese with panko crust is a comforting, creamy dish with a rich smoky flavor and a crispy golden topping. Perfect for cozy nights or as a crowd-pleasing side.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • 8 ounces (225g) smoked Gouda, shredded
  • 4 ounces (115g) sharp cheddar, shredded
  • 4 tablespoons (55g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) whole milk
  • 1 cup (240ml) heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt, plus more for pasta water
  • 1/2 teaspoon black pepper
  • 1 cup (100g) panko breadcrumbs
  • 2 tablespoons (28g) melted butter (for topping)
  • Optional: 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
  2. Cook elbow macaroni according to package directions until al dente (7-8 minutes). Drain and set aside (do not rinse).
  3. In a medium saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1-2 minutes until pale golden and nutty.
  4. Slowly whisk in milk and heavy cream. Continue whisking until smooth and thickened, about 3-4 minutes (coats back of spoon).
  5. Stir in Dijon mustard, garlic powder, salt, and black pepper. Adjust seasoning to taste.
  6. Reduce heat to low. Add shredded smoked Gouda and sharp cheddar in handfuls, stirring until fully melted and smooth.
  7. Pour cheese sauce over cooked pasta and stir to coat evenly. Transfer to a greased 9×13-inch baking dish.
  8. In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter and a pinch of garlic powder. Sprinkle evenly over mac and cheese.
  9. Bake for 20-25 minutes until bubbly and golden brown. For extra color, broil for 1-2 minutes (watch closely).
  10. Let rest for 5-10 minutes before serving. Garnish with fresh parsley if desired.

Notes

Shred your own cheese for best melting. Don’t boil the sauce after adding cheese. Undercook pasta slightly since it bakes further. Let rest before serving to avoid a soupy texture. For make-ahead, assemble without panko topping, refrigerate up to 24 hours, then add topping and bake (add 5-10 minutes).

Nutrition

Keywords: smoked Gouda mac and cheese, baked mac and cheese, panko topping, comfort food, easy mac and cheese

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