Method

Pasta & Cheese

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook 1–2 minutes less than package directions (about 7–8 minutes) so it is very slightly undercooked. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Allow shredded Gouda and cheddar to come to room temperature while you prepare the sauce (this helps them melt smoothly).

Béchamel (Cheese Sauce)

Make roux

In a medium heavy-bottomed saucepan over medium heat, melt 6 tablespoons unsalted butter. When the butter foams and just begins to color, add 6 tablespoons flour and whisk continuously to form a smooth paste. Cook the roux for 1½–2 minutes to remove the raw flour taste but don’t let it brown.

Add milk and cream

Gradually whisk in 3 cups whole milk and 1 cup heavy cream in three additions, whisking until each addition is fully incorporated and the mixture is smooth. Increase heat to medium-high and bring to a gentle simmer, whisking often until the sauce thickens and coats the back of a spoon, about 5–7 minutes.

Flavor the sauce

Turn the heat to low. Whisk in 1 teaspoon Dijon mustard, ½ teaspoon Worcestershire sauce, ¼ teaspoon ground nutmeg, 1 teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Melt in cheeses

Remove the sauce from heat. Add shredded Gouda (3 cups) and shredded sharp cheddar (1 cup) in two additions, stirring and folding until fully melted and the sauce is silky. If the sauce is too thick, whisk in up to ½ cup of the reserved pasta water, 1 tablespoon at a time, until you reach a smooth, pourable consistency.

Combine & Bake

Preheat the oven to 375°F (190°C). Lightly butter or spray a 9x13-inch baking dish.

Combine pasta and sauce: Add the drained pasta to the cheese sauce and gently fold until all pasta is evenly coated. If the mixture seems dry, add more reserved pasta water, a tablespoon at a time, to loosen. Transfer the mac and cheese to the prepared baking dish and spread evenly.

Topping (optional)

Prepare topping

In a small bowl combine 1 cup panko, 2 tablespoons melted butter, 1 tablespoon chopped parsley, and ¼ cup grated Parmesan. Mix until crumbs are evenly moistened.

Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.

Bake

Bake uncovered in the preheated oven for 20–25 minutes until the topping is golden and sauce is bubbling at the edges. For an extra golden top, broil on high for 1–2 minutes watching carefully to prevent burning.

Remove from oven and let rest 5–10 minutes before serving to allow the sauce to set. Garnish with additional chopped parsley if desired.

Gouda Mac – N – Cheese Recipe