Irresistible Smoked Gouda Mac and Cheese
A comforting and gourmet take on classic mac and cheese, featuring smoked gouda and sharp cheddar for rich flavors and creamy texture.
Ingrédients
Pasta
- 8 oz elbow macaroni Use gluten-free pasta for a gluten-free version.
Cheeses
- 2 cups smoked gouda cheese, shredded For a different flavor, substitute with regular gouda.
- 2 cups sharp cheddar cheese, shredded
Sauce Base
- 3 cups milk Use plant-based milk for lactose-free option.
- 1/4 cup butter Can be substituted with margarine.
- 1/4 cup all-purpose flour Use gluten-free flour for gluten-free option.
Seasonings
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Topping (Optional)
- 1/2 cup bread crumbs Panko or regular breadcrumbs work well.
Instructions
Preparation
- Start by measuring out all your ingredients to streamline the cooking process.
Cook the Pasta
- In a large pot, bring water to a boil and cook the macaroni according to the package instructions, about 7-8 minutes until al dente. Drain and set aside.
Make the Roux
- Melt butter in the same pot over medium heat, then whisk in the flour for about 1 minute until golden.
Prepare the Cheese Sauce
- Gradually whisk in the milk until smooth and creamy, about 3-5 minutes.
- Cook until the mixture thickens enough to coat the back of a spoon.
- Reduce heat to low and stir in the smoked gouda and cheddar cheese until melted and incorporated.
Season and Combine
- Add garlic powder, onion powder, salt, and pepper, tasting and adjusting as necessary.
- Fold in the cooked macaroni until thoroughly coated.
Bake (Optional)
- Transfer to a baking dish, top with breadcrumbs, and bake at 350°F (175°C) for about 20 minutes until golden and bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days or freeze for 2-3 months.