Smoked Gouda Mac And Cheese Recipe
Contains: Milk, Wheat/Gluten
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Ingredients
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Pasta & Base
Cheese Sauce
Topping (optional)
Method
Pasta & Base
Boil pasta
Preheat a large pot of water to a rolling boil. Add 1 tsp salt. Add 1 cup elbow macaroni and cook until 1–2 minutes shy of package al dente (usually 7–8 minutes). Reserve ½ cup pasta cooking water, then drain the pasta and set aside.
Cheese Sauce
Make a roux
In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Whisk in 3 tbs all-purpose flour and cook, whisking constantly, 1½–2 minutes until the flour smells toasty and turns a pale golden color (do not brown).
Add milk
Gradually pour in 2 cups whole milk while whisking constantly to avoid lumps. Continue whisking and bring the mixture to a gentle simmer (small bubbles at the edges) for 3–4 minutes until it thickens enough to coat the back of a spoon.
Season
Reduce heat to low. Stir in 1 tsp dry mustard powder, 1 tsp ground black pepper, 1 tsp smoked paprika, 1 tsp Worcestershire sauce and ½ tsp salt. Taste and adjust seasoning as needed.
Melt in cheeses
Remove the sauce from direct heat. Add 2 cups shredded smoked Gouda and 1 cup shredded sharp cheddar in small handfuls, stirring until each addition melts and the sauce is smooth. If the sauce becomes too thick, whisk in up to ¼–½ cup reserved pasta water a few tablespoons at a time until desired consistency is reached.
Combine pasta and sauce
Add the drained pasta to the cheese sauce and stir gently to coat all pasta. If the mixture seems dry, stir in more reserved pasta water until creamy.
Topping (optional)
Prepare topping
Preheat the broiler (or oven to 425°F/220°C if you prefer baking). In a small bowl, mix ½ cup panko breadcrumbs, 1 tbs melted unsalted butter, 2 tbs grated Parmesan, and 1 tbs chopped fresh parsley until evenly moistened.
Finish
Transfer the mac and cheese to a shallow oven-safe baking dish (or keep in the saucepan if oven-proof). Evenly sprinkle the breadcrumb mixture over the top. Broil on the top rack 2–4 minutes, watching closely, until golden brown and crisp. Alternatively, bake at 425°F (220°C) for 10–12 minutes. Remove from oven and let rest 3–5 minutes before serving.