This baked Gouda mac and cheese recipe features creamy smoked Gouda, Monterey Jack, and a crunchy seasoned panko topping. The sauce is made with whole milk and evaporated milk for extra creaminess.
Smoked Gouda mac and cheese has everything I love in a comfort food side: a rich, creamy cheese sauce, tender elbow macaroni, and a buttery, golden brown panko topping. The Gouda gives the sauce a light smoky flavor, and Monterey Jack adds that perfect melt. It’s cozy, cheesy, and perfect for holidays or Sunday dinners (and easy enough for a weeknight).
If you love mac and cheese as much as I do, you have to try my baked mac and cheese with Ritz crackers followed by my stovetop white cheddar mac and cheese.
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Why you'll love this recipe
- Classic roux base: This recipe starts with a simple butter and flour roux, just like a traditional béchamel, for a smooth, creamy cheese sauce that thickens up perfectly every time.
- Extra saucy: The pasta bakes up ultra creamy, with a generous amount of cheese sauce.
- Golden, crunchy topping: Buttery seasoned panko bakes up crisp right on top.
Ingredient Breakdown
- Elbow macaroni: Cooked until just shy of al dente, so it stays tender in the oven.
- Unsalted butter: Used to make the roux and mix with panko for a crunchy topping.
- All-purpose flour: Whisked into the butter to thicken the sauce.
- Whole milk: Adds richness and body to the cheese sauce.
- Evaporated milk: Helps create a velvety, stable sauce that doesn’t break.
- Smoked Gouda: Look for blocks of smoked Gouda and shred it yourself, or use pre-shredded if available. It has a mild smokiness and creamy texture.
- Monterey Jack: A smooth-melting cheese that complements the Gouda.
- Seasoning: Kosher salt, mustard powder, garlic powder
- Seasoned panko breadcrumbs: Japanese-style bread crumbs that bake up extra crispy. Seasoned with herbs and salt for more flavor. I like 4C seasoned panko.
See the recipe card for quantities.
Instructions
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the elbow macaroni 2 minutes shy of al dente (it will finish in the oven). Drain and set aside.
In a large saucepan, melt ⅓ cup butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden and nutty. (This cooks off the flour taste)
Slowly whisk in the whole milk then the evaporated milk until smooth. Bring to a gentle simmer over medium heat. Cook for 3-5 minutes, whisking often, until the sauce has slightly thickened and coats the back of a spoon.
Remove from the heat before adding the shredded cheeses, one handful at a time, stirring between each addition until smooth. Stir in the kosher salt, mustard powder, and garlic powder. Taste and adjust seasoning if needed.
Stir the drained macaroni into the cheese sauce until fully coated. The mac and cheese will look very saucy at this stage, the pasta will absorb liquid as it bakes. Pour into a greased 9×13-inch baking dish.
In a small bowl, mix together the panko and melted butter. Sprinkle evenly over the macaroni.
Bake for 25–30 minutes, until the topping is golden and crisp. The cheese sauce will bubble up around the edges.
Let rest for 5 minutes before serving.
Substitutions
- Elbow macaroni: Small shells, cavatappi, or rotini work well.
- Smoked Gouda: You can also use regular Gouda.
- Monterey Jack: Swap with shredded mozzarella or Colby Jack.
- Evaporated milk: Substitute with heavy cream or more whole milk, though it may be slightly less rich.
- Seasoned panko: Use plain panko and mix with your own salt, dried herbs, and Parmesan or Pecorino Romano (see the Notes section of the recipe card).
Equipment
You will need a large pot to boil the pasta. In the pictures, I use a large dutch oven. For the sauce, you need a large saucepan and a whisk. To mix up the breadcrumbs and butter, you'll want a small mixing bowl. Last, to bake the mac and cheese, I recommend a 9x13 baking dish or two 8x8 baking dishes.
Behind the Recipe
I first made baked Gouda mac and cheese about 15 years ago with my dad when I was visiting home from college. The flavor stayed with me, and I wanted to recreate something similar.
My top tip is to cook the pasta just under al dente. It softens more in the oven, so pulling it a minute or two early helps it hold its texture.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Seasoned panko are crisp, airy breadcrumbs with added salt, herbs, cheese, and sometimes garlic or onion powder. You’ll find them in the breadcrumb section, usually labeled "Italian-style" or "seasoned."
Remove any wax as well as the natural rind. The natural rind is edible but will affect the texture of the sauce.
📖 Recipe
Baked Gouda Mac and Cheese with Panko
Ingredients
For the mac and cheese
- 16 ounces elbow macaroni
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 1 (12-ounce) can evaporated milk
- 16 ounces smoked gouda shredded (about 4 cups)
- 8 ounces Monterey Jack shredded (about 2 cups)
- 1 teaspoon kosher salt
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
For the topping
- 1 cup seasoned panko breadcrumbs see notes
- ¼ cup unsalted butter melted
Instructions
- Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the elbow macaroni 2 minutes shy of al dente (it will finish in the oven). Drain and set aside.
- In a large saucepan, melt ⅓ cup butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden and nutty.
- Slowly whisk in the whole milk then the evaporated milk until smooth. Bring to a gentle simmer over medium heat. Cook for 3-5 minutes, whisking often, until the sauce has slightly thickened and coats the back of a spoon.
- Remove from the heat before adding the shredded cheeses, one handful at a time, stirring between each addition until smooth. Stir in the kosher salt, mustard powder, and garlic powder. Taste and adjust seasoning if needed.
- Stir the drained macaroni into the cheese sauce until fully coated. The mac and cheese will look very saucy at this stage, the pasta will absorb liquid as it bakes. Pour into a greased 9×13-inch baking dish.
- In a small bowl, mix together the panko and melted butter. Sprinkle evenly over the macaroni.
- Bake for 25–30 minutes, until the topping is golden and crisp. Let rest for 5 minutes before serving.
Notes
Nutrition
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Kelsey Smith says
I hope you all love this one. If you give it a try, please rate and review. Thanks!