Indulgent Gouda Mac and Cheese for Comfort Food Lovers Recipe
Introduction
This Indulgent Gouda Mac and Cheese is a creamy, comforting twist on a classic favorite. Rich and smoky with a crispy breadcrumb topping, it’s perfect for cozy dinners or special occasions.
Ingredients
- 8 ounces Elbow Macaroni
- 4 tablespoons Unsalted Butter
- ¼ cup All-Purpose Flour
- 2 cups Whole Milk (warmed)
- 1 cup Heavy Cream
- 2 cups Shredded Gouda Cheese
- 1 cup Shredded Sharp Cheddar Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Dry Mustard
- Salt, to taste
- Black Pepper, to taste
- ½ cup Panko Breadcrumbs
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 8-9 minutes until al dente, stirring occasionally. Drain and set aside.
- Step 2: In a medium saucepan, melt the butter over medium heat. Whisk in the flour constantly for 1-2 minutes until the mixture turns light golden.
- Step 3: Gradually whisk in the warmed whole milk and heavy cream, ensuring no lumps form. Cook while whisking until the sauce thickens, about 4-5 minutes.
- Step 4: Reduce heat to low and slowly stir in the shredded Gouda and cheddar cheeses until melted and smooth.
- Step 5: Add garlic powder, dry mustard, salt, and black pepper to taste. Stir well to combine.
- Step 6: Fold the cooked macaroni gently into the cheese sauce, coating evenly.
- Step 7: For a crunchy topping, toast the panko breadcrumbs in a skillet with a little melted butter over medium heat until golden, about 3-4 minutes.
- Step 8: To bake, preheat oven to 400°F (200°C). Transfer the mac and cheese to a buttered baking dish, sprinkle the toasted breadcrumbs on top, and bake for 10 minutes until golden and bubbly.
Tips & Variations
- Swap elbow macaroni with shells or cavatappi for a fun twist.
- Use gluten-free flour to make the sauce suitable for gluten sensitivities.
- Replace garlic powder with fresh minced garlic for more intense flavor.
- Omit heavy cream and increase milk for a lighter version.
- Toast the breadcrumbs in butter for extra richness and crunch.
Storage
Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess. Baked leftovers can also be reheated in a 350°F (175°C) oven until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cheese?
Yes, you can substitute Gouda with other melty cheeses like Monterey Jack or Fontina. Using a mix of cheeses adds depth to the flavor.
Is it possible to make this recipe dairy-free?
To make a dairy-free version, use plant-based milk and cheese alternatives and substitute butter with a vegan margarine or oil. The texture and taste will differ but remain satisfying.
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Indulgent Gouda Mac and Cheese for Comfort Food Lovers Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Indulgent Gouda Mac and Cheese is the ultimate comfort food, combining creamy, smoky Gouda with sharp cheddar in a rich cheese sauce enveloping tender elbow macaroni. Finished with a golden, crunchy panko breadcrumb topping, it provides a delightful contrast of textures. Perfect as a hearty main dish or a side, this recipe offers a luscious twist on the classic mac and cheese that will satisfy any cheese lover’s cravings.
Ingredients
Pasta
- 8 ounces Elbow Macaroni
Cheese Sauce
- 4 tablespoons Unsalted Butter
- ¼ cup All-Purpose Flour
- 2 cups Whole Milk, warmed
- 1 cup Heavy Cream
- 2 cups Shredded Gouda Cheese
- 1 cup Shredded Sharp Cheddar Cheese
- 1 teaspoon Garlic Powder
- 1 teaspoon Dry Mustard
- Salt, to taste
- Black Pepper, to taste
Topping
- ½ cup Panko Breadcrumbs
- Butter, for toasting breadcrumbs
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 8-9 minutes until al dente, stirring occasionally. Drain the pasta and set aside.
- Make Roux: In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour, stirring constantly for 1-2 minutes until the mixture turns light golden, forming a roux.
- Add Dairy: Gradually whisk in 2 cups of warmed whole milk and 1 cup of heavy cream, ensuring there are no lumps. Continue to cook, whisking constantly, until the sauce thickens slightly, about 4-5 minutes.
- Melt Cheese: Reduce heat to low and slowly add 2 cups shredded Gouda and 1 cup sharp cheddar cheese. Stir continuously until the cheeses melt fully and the sauce is silky smooth.
- Season Sauce: Stir in 1 teaspoon garlic powder and 1 teaspoon dry mustard. Season with salt and black pepper to taste to enhance the flavor.
- Combine Pasta and Sauce: Gently fold the drained macaroni into the cheese sauce, coating all the pasta evenly.
- Toast Breadcrumbs (Optional): Heat ½ cup panko breadcrumbs in a skillet with a little melted butter over medium heat. Toss for 3-4 minutes until golden and crisp.
- Bake (Optional): For a baked version, preheat oven to 400°F (200°C). Transfer mac and cheese to a buttered baking dish, sprinkle toasted panko evenly on top, and bake for 10 minutes until the topping is crisp and golden.
Notes
- Elbow macaroni can be substituted with any pasta shape you prefer.
- Use gluten-free flour to make the recipe gluten-free.
- Low-fat milk can replace whole milk, but the sauce might be less creamy.
- Omit heavy cream for a lighter sauce, but adjust the milk quantity accordingly.
- Fresh minced garlic can replace garlic powder for more pungent garlic flavor.
- The dry mustard adds complexity but can be omitted if unavailable.
- Adjust salt carefully depending on the saltiness of the cheese.
- Toasting panko breadcrumbs in butter adds extra flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Gouda mac and cheese, creamy mac and cheese, baked mac and cheese, comfort food recipe, cheesy pasta, homemade mac and cheese
