Gouda Macaroni & Cheese Recipe

Preheat oven to 375°F (190°C) if you plan to bake with topping; otherwise you can serve immediately from stovetop.

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt.

Add 12 oz elbow macaroni and cook until just shy of al dente (about 1–2 minutes less than package directions; roughly 7–8 minutes depending on pasta). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain the pasta in a colander and immediately transfer pasta back to the pot. If not baking, add 1 cup cold water to stop cooking and drain quickly, then return pasta to pot.

While the pasta cooks, shred 10 oz sharp Gouda and 6 oz mild Gouda and set aside so cheese comes to room temperature (this helps it melt smoothly).

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter until foaming but not browned (about 1–2 minutes).

Add 1 cup all-purpose flour to the melted butter and whisk constantly to form a smooth roux. Cook the roux 1.5–2 minutes to remove the raw flour taste; it should be slightly pale blond.

Slowly whisk in 3 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and whisk constantly until the mixture thickens and begins to bubble gently, about 5–7 minutes. The sauce should coat the back of a spoon.

Lower heat to medium-low. Whisk in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, 1 teaspoon ground nutmeg, and 1 teaspoon salt. Taste and adjust seasoning; add a pinch more salt if needed.

Remove the sauce from heat. Stir in the grated Gouda in three batches, stirring until each addition is fully melted and smooth before adding the next. If the sauce becomes too thick, whisk in up to the reserved 1/2 cup pasta water or an extra splash of milk 1 tablespoon at a time to reach desired creaminess.

Fold the drained pasta into the cheese sauce in the pot, stirring gently to coat evenly. If baking, transfer the sauced pasta to a 9x13-inch baking dish and smooth the top.

In a small bowl combine 1 cup panko breadcrumbs, 2 tablespoons melted unsalted butter, 2 tablespoons finely grated Parmesan, 1 tablespoon chopped fresh parsley, and 1/2 teaspoon smoked paprika. Mix until crumbs are evenly coated.

Evenly sprinkle the breadcrumb mixture over the top of the pasta in the baking dish.

Bake in preheated 375°F (190°C) oven until topping is golden brown and sauce is bubbly, about 20–25 minutes. For a browned, crisp finish, place under broiler for 1–2 minutes, watching closely to prevent burning.

If not baking, skip the topping and serve immediately—garnish with parsley and a light grind of black pepper.

Let the baked macaroni and cheese rest 5–10 minutes before serving so sauce sets slightly.