Smoked Gouda brings mellow smokiness to this creamy mac and cheese, while Dijon mustard and a dash of Worcestershire add savory depth. Elbow macaroni holds the sauce, and a Parmesan and herb breadcrumb topping gives each serving a little crunch. So many recipes out there make gigantic batches of mac and cheese, so this smaller batch makes two hearty portions. It’s a good choice for a cozy dinner when you want homemade mac and cheese without a large casserole of leftovers.
How to make gouda mac and cheese in 3 steps:
1. Sauce: A simple roux is made which consists of equal parts fat to flour, then spices and milk are added to create the sauce. Next of course is the cheese. I use a smoked Gouda for this recipe and it is heavenly.
2. Pasta: We use a large elbow noodle for this recipe. Yes you can use the small ones, but the larger ones get really soft and there's just more room for the cheese to sneak on up in there!
3. Bake: You can certainly stop the recipe right here. I've done that plenty of times and eaten it with a shovel, I mean spoon right out of the pot. However, if you want to take this another level, sprinkle some breadcrumbs on top that have been mixed with some olive oil, parmesan cheese and few little spices and bake it until golden.
Tips to Make the Cheese Less Gritty
If you're experiencing a gritty texture in your melted cheese, it's likely due to the cheese not melting properly or the presence of cheese proteins that haven't fully emulsified. Here are a few tips to help you make melted cheese less gritty:
- Shred your own cheese: Use smoked Gouda from a block. Pre-shredded cheese often contains anti-caking ingredients that can make the sauce less smooth.
- Remove the pan from the heat: Once the milk sauce has thickened, take it off the heat before adding the cheese. The sauce should be hot enough to melt it.
- Add the cheese gradually: Stir in the Gouda a handful at a time until smooth, remembering to reserve ¼ cup for the topping. If needed, return the pan to very low heat briefly and don’t let the sauce simmer or boil.
- Thin gently if needed: If the sauce is too thick, stir in a small splash of milk at a time until it’s creamy and pourable. There’s no need to add extra flour or cornstarch; the recipe already includes a roux.
Storing and Reheating:
Refrigerate leftovers promptly in shallow containers, within 2 hours of cooking. Do not wait for them to cool completely. Use within 2–3 days. To reheat, microwave individual portions, stirring occasionally, until they reach 165°F.
WATCH OUR VIDEO ON HOW TO MAKE THIS RECIPE:
Smoked Gouda Mac and Cheese with Crispy Topping Recipe
- Total Time: 40 min
- Yield: 2 servings 1x
Description
Creamy smoked Gouda mac and cheese with a golden Parmesan and herb breadcrumb topping. A small batch that makes two generous servings.
Ingredients
- For The Sauce:
- 3 tablespoons butter, extra for buttering the bottom of the dish
- 2 tablespoons flour
- ¼ teaspoon garlic powder
- ¼ sea salt and paprika
- a pinch of white pepper
- 1 teaspoon Dijon mustard
- A dash of Worcestershire sauce
- 2 cups whole milk
- 1 ¼ cup shredded smoked Gouda cheese, separated 1 cup and ¼ cup
- For the Topping:
- ¼ cup breadcrumbs
- 1 tablespoon Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon mixed herbs (parsley, basil, chives)
- Other:
- 1 cup large elbow noodles
Instructions
- Gather the ingredients for the topping in a small bowl and set aside.
- Lightly grease the bottom of a 2 qt oval baking dish with butter and set aside.
- Preheat the oven to 375°F.
- Place a few cups of water in a large saucepan with approximately ½ Tablespoon of Sea salt. When the water boils, add the elbows and cook 2 minutes under the boxes directions.
- Meanwhile, melt the butter in another saucepan. When it has melted, add the flour and whisk for 1 minute but do not brown.
- Slowly add ¼ cup of the milk and whisk until thick. Add another ¼ cup, continuously whisking any lumps out. Continue until you've used all of the milk and it's the consistency you desire. You may need a little more to thin it out after the cheese is melted.
- Add the garlic powder, paprika, sea salt, white pepper, Dijon mustard, and Worcestershire sauce. Remove the saucepan from the heat and whisk in 1 cup of Gouda, reserving the remaining ¼ cup for the topping.
- Drain the noodles and place them in the baking dish. Top with the cheese sauce and gently stir to combine. Sprinkle remaining ¼ cup cheese on top. Sprinkle the breadcrumb mixture on top of that and spread around.
- Bake at 375°F for 10-15 minutes, putting it under the broiler for 2-3 minutes until golden brown (if desired).
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: American
More great side dishes to explore:
SMOKED GOUDA MAC AND CHEESE RECIPE
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This was the fastest mac and cheese recipe I've made
I was a little concerned that my kids wouldnt like this but they loved it! I've made it 3 times this week.
SMOKED HAPPINESS !!!!!
I cant believe that the minute I was looking for a side dish that your recipe would pop up! I instantly had to give it a go. You never disappoint debi and I cant thank you enough for thinking of those of use who dont have large families to cook for! This was SUPERB