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Crowd-Pleasing Smoked Gouda Mac and Cheese with Panko Crust

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This creamy, smoky mac and cheese features a perfect blend of sharp cheddar and smoked gouda, topped with a buttery, crunchy panko crust. It’s an easy, crowd-pleasing dish that comes together in under 45 minutes.

Ingredients

Scale
  • 1 pound (16 oz) elbow macaroni or cavatappi pasta
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups (8 oz) sharp cheddar cheese, shredded
  • 2 cups (8 oz) smoked gouda cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground mustard
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of generously salted water to a rolling boil.
  2. Cook the pasta according to package directions until al dente (about 7-8 minutes). Drain in a colander, do not rinse.
  3. In a large saucepan or Dutch oven over medium heat, melt 4 tablespoons of unsalted butter. Whisk in the flour and cook for 1-2 minutes until smooth and pale golden.
  4. Slowly pour in the milk and heavy cream, whisking constantly. Continue whisking until the mixture thickens and coats the back of a spoon, about 3-5 minutes.
  5. Whisk in the garlic powder, onion powder, smoked paprika, and ground mustard. Season with salt and pepper to taste.
  6. Reduce heat to low. Add the shredded cheddar and smoked gouda cheese, one handful at a time, stirring until each addition is fully melted before adding the next. Keep the sauce smooth and creamy.
  7. Add the drained pasta to the cheese sauce and fold gently until every piece is evenly coated.
  8. Transfer the mac and cheese to a greased 9×13-inch baking dish and spread into an even layer.
  9. In a small bowl, combine panko breadcrumbs, melted butter, and Parmesan cheese. Stir until the mixture resembles wet sand. Sprinkle evenly over the mac and cheese.
  10. Bake for 20-25 minutes, until the sauce is bubbling and the crust is deep golden brown. For extra crispiness, broil for 1-2 minutes, watching carefully.
  11. Let the dish rest for 5-10 minutes before serving. Sprinkle with fresh parsley if desired.

Notes

Shred your own cheese for the smoothest sauce. Do not overcook the pasta; cook it al dente as it will continue cooking in the oven. Keep the heat low when melting cheese to avoid a grainy sauce. The dish can be assembled up to 24 hours in advance and refrigerated; add 10-15 minutes to the baking time if starting from cold. For a gluten-free version, use gluten-free pasta, a gluten-free all-purpose flour blend, and certified gluten-free panko.

Nutrition

Keywords: smoked gouda mac and cheese, panko crust mac and cheese, creamy mac and cheese, crowd-pleasing mac and cheese, easy mac and cheese recipe

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