Smoked Gouda Mac & Cheese Recipe

Bring 4 cups of water to a rolling boil in a large pot. Add 1 tsp salt and the pasta. Cook pasta according to package instructions until al dente (usually 7–9 minutes). Reserve 1/2 cup of the pasta cooking water, then drain the pasta and set aside.

Make the roux

In a medium saucepan over medium heat, melt 3 tbs butter. Once foaming, add 3 tbs flour and whisk constantly for 1–2 minutes until the raw flour taste cooks out and the mixture becomes lightly golden.

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, a splash at a time to avoid lumps. Continue whisking until smooth and begin to simmer gently. Reduce heat to low–medium and cook 3–5 minutes until the sauce thickens and coats the back of a spoon.

Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp ground black pepper, and 1/2 tsp kosher salt. Taste and adjust seasoning as needed.

Remove the sauce from the heat and gradually stir in the shredded cheeses (2 cups smoked Gouda, 1 cup sharp cheddar, and 1/4 cup grated Parmesan) in small handfuls, stirring until each addition is melted and smooth. If the sauce is too thick, whisk in up to 1/4–1/2 cup reserved pasta water a little at a time until you reach desired consistency.

Preheat the oven to 375°F (190°C). If you prefer stovetop mac & cheese, you can skip baking and proceed to step that serves immediately.

In the pot or a mixing bowl, combine the drained pasta with the cheese sauce, stirring gently to coat evenly. Transfer the mac & cheese to a 9-inch (or equivalent) baking dish, spreading it into an even layer.

In a small bowl, mix 1/2 cup panko breadcrumbs with 1 tbs melted butter and 1 tbs chopped parsley. Sprinkle the breadcrumb mixture evenly over the mac & cheese.

Bake uncovered for 15–20 minutes, until the topping is golden and the edges are bubbling. For a more browned, crisp top, place under the broiler for 1–2 minutes—watch carefully to avoid burning.

Remove from oven and let rest 5 minutes before serving. Garnish with additional parsley if desired.