Description
Enjoy a comforting bowl of creamy Gouda Mac and Cheese, featuring tender elbow macaroni in a rich Gouda and Parmesan cheese sauce, topped with a crunchy breadcrumb layer. Perfect for family dinners or gatherings!
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded Gouda cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (for topping)
- 2 tablespoons olive oil (for breadcrumbs)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 7-8 minutes. Stir occasionally to prevent sticking.
- Once cooked, drain the pasta in a colander and rinse it under cold water to stop the cooking process. Set aside.
- In the same pot you used for the pasta, melt 2 tablespoons of unsalted butter over medium heat. Make sure it doesnt brown; we just want it melted.
- Once the butter is melted, whisk in 2 tablespoons of all-purpose flour. Keep whisking for about 1-2 minutes until the mixture is smooth and bubbly.
- Gradually add 2 cups of whole milk to the roux, whisking continuously to avoid lumps. Keep whisking until the mixture is smooth and starts to thicken, about 5-7 minutes.
- Stir in 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper (if using), 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- Remove the pot from heat and stir in 2 cups of shredded Gouda cheese and 1/2 cup of grated Parmesan cheese until melted and creamy.
- Add the drained macaroni to the cheese sauce and stir well to coat.
- Taste the mac and cheese and adjust seasoning if necessary.
- In a small bowl, combine 1/2 cup of breadcrumbs with 2 tablespoons of olive oil and mix until evenly coated.
- Preheat your oven to 350°F (175°C).
- Pour the mac and cheese mixture into a greased 9×13 inch baking dish and spread evenly.
- Sprinkle the breadcrumb mixture evenly over the top.
- Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbling.
- Remove from the oven and let cool for 5-10 minutes.
- Optionally, sprinkle with chopped fresh parsley and serve warm.
Notes
- For added flavor, consider mixing in cooked bacon or vegetables like broccoli or spinach.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes