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Creamy Smoked Gouda Mac and Cheese Recipe with Crispy Panko Crust

creamy smoked gouda mac and cheese - featured image
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A comforting mac and cheese featuring smoky Gouda cheese and a crispy golden panko breadcrumb topping, perfect for quick and satisfying dinners.

Ingredients

Scale
  • 12 ounces (340 grams) elbow macaroni
  • 4 tablespoons (57 grams) unsalted butter, divided
  • 1/4 cup (30 grams) all-purpose flour
  • 3 cups (710 ml) whole milk, room temperature
  • 8 ounces (225 grams) smoked Gouda cheese, shredded
  • 4 ounces (115 grams) sharp cheddar cheese, shredded
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder (optional)
  • 1 cup (about 60 grams) panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
  2. In a medium saucepan, melt 2 tablespoons (28 grams) of butter over medium heat. Sprinkle in 1/4 cup (30 grams) of all-purpose flour, whisking continuously. Cook for about 2 minutes until bubbly and fragrant but not browned.
  3. Slowly pour in 3 cups (710 ml) of whole milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
  4. Lower the heat and add 8 ounces (225 grams) shredded smoked Gouda and 4 ounces (115 grams) shredded sharp cheddar. Stir until fully melted. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon garlic powder. Adjust seasoning to taste.
  5. Add the drained macaroni to the cheese sauce, stirring gently to coat. Let sit off heat for a minute to thicken slightly.
  6. In a small bowl, mix 1 cup (about 60 grams) panko breadcrumbs with 2 tablespoons grated Parmesan cheese and 2 tablespoons (28 grams) melted butter. Toss until evenly coated.
  7. Transfer the mac and cheese mixture to an 8×8-inch (20×20 cm) oven-safe dish. Evenly sprinkle the panko topping over the surface.
  8. Place under a preheated broiler for 3-5 minutes, watching closely to achieve a golden brown crust without burning. Rotate the dish halfway if needed for even coloring.
  9. Let the dish cool for 5 minutes before serving to allow the sauce to settle.

Notes

Do not overcook the pasta; it will finish cooking in the oven. Whisk the roux constantly to avoid lumps and cook it well before adding milk to prevent grainy sauce. Add cheese off heat or on very low heat to avoid stringy or clumpy sauce. Watch the broiler carefully as the topping can burn quickly. Rotate the dish halfway through broiling for even browning. For gluten-free, use gluten-free pasta and panko. Dairy-free milks can be used but will reduce richness. Optional additions include smoked paprika, fresh herbs, or cooked bacon in the topping.

Nutrition

Keywords: mac and cheese, smoked Gouda, panko crust, creamy, comfort food, easy dinner, cheesy pasta

Find it online: https://blixfood.com/creamy-smoked-gouda-mac-and-cheese-recipe-with-crispy-panko-crust-perfect-for-easy-dinner/