Gouda Mac & Cheese Recipe

Boil pasta

Bring 4 cups water and 1/2 tsp kosher salt to a rolling boil in a medium saucepan. Add 1.5 cups elbow macaroni and cook until just al dente, 7–8 minutes (check package for timing). Stir occasionally to prevent sticking.

When pasta is al dente, reserve 1/2 cup of the cooking water, then drain pasta in a colander and set aside.

Make roux

In the same pot (or a medium skillet) melt 3 tbsp unsalted butter over medium heat until foaming but not browning, about 1–2 minutes. Add 3 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture smells cooked and is pale golden (this removes the raw flour taste).

Add dairy

Gradually whisk in 2 cups whole milk and 1/4 cup heavy cream, adding a little at a time to avoid lumps. Bring to a gentle simmer over medium-low heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Season the béchamel base

Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/2 tsp ground black pepper, and 1/8 tsp ground nutmeg. Taste and add salt to taste (start with 1/4 tsp and adjust). Keep the sauce at low heat — it should be hot but not boiling.

Add cheeses

Remove the sauce from heat. Gradually add 2 cups grated aged Gouda and 1/2 cup grated sharp cheddar in small handfuls, stirring after each addition until fully melted and the sauce is smooth. If the sauce is too thick, whisk in 1–2 tbsp of reserved pasta water to reach desired consistency. If too thin, return to low heat briefly while stirring.

Combine pasta and sauce: Add the drained pasta to the cheese sauce and stir gently to fully coat. If the mixture seems stiff, add up to the reserved 1/2 cup pasta water, 1 tbsp at a time, until saucy and glossy.

Prepare topping

Preheat the broiler (or oven to 425°F / 220°C if you prefer). In a small bowl combine 1/2 cup panko breadcrumbs, 2 tbsp finely grated Parmesan, 1 tbsp melted butter, 1 tbsp chopped fresh parsley, and 1/4 tsp smoked paprika (if using). Toss until crumbs are evenly coated.

Assemble

Spoon the mac & cheese into a 9-inch (or similarly sized) oven-safe baking dish and level the top. Evenly sprinkle the breadcrumb mixture over the surface.

Brown the topping

Place the baking dish under the preheated broiler for 2–4 minutes, watching closely, until the topping is golden and crispy. If using oven at 425°F, bake for 10–12 minutes until bubbly and browned. Remove from oven and let rest for 5 minutes — this allows the sauce to set slightly.

Garnish & serve: Sprinkle a little extra chopped parsley if desired. Serve warm.