Baked Gouda Mac and Cheese with Panko
Servings: 8 servings
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
Storage: Store any leftover mac and cheese in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave or oven until hot, adding a splash of milk if the pasta looks dry. The crunchy topping softens after refrigeration, but still tastes great.
Freezing: To freeze, transfer the cooled mac and cheese to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F (175°C) until warmed through. The panko topping will soften in the freezer, but you can add a fresh sprinkle before reheating to bring back some crunch.
Seasoned panko: These are Japanese-style breadcrumbs that are lighter and crispier than traditional breadcrumbs. The seasoned version usually includes salt, cheese, and herbs, sometimes labeled “Italian-style.” If you only have plain panko, add a pinch of salt, dried Italian seasoning, and some shredded parmesan.
Gouda rind: If your gouda has a wax rind (often red or black), remove it, it’s not edible. The natural rind from aged gouda is safe to eat but often tough, so it’s best to trim that away before shredding.
