Creamy Gouda Mac and Cheese Recipe
Creamy Gouda Mac and Cheese Recipe combines Gouda cheese, sharp white cheddar, mascarpone, and elbow macaroni in a rich baked macaroni and cheese recipe. It’s great for comfort food dinners, holiday side dishes, and baked mac and cheese recipes. The cheese sauce stays creamy while the toasted panko topping adds crisp texture on top.
Servings: 8
Calories: 699kcal
Equipment
- Large Pot
- Saucepan
- Whisk
- Baking dish
- Cheese Grater or Food Processor
Ingredients
- 1 pound large elbow macaroni
- ¼ cup flour
- ⅓ cup unsalted butter
- 2 cups whole milk
- ⅓ cup mascarpone
- 16 ounces gouda cheese shredded
- 8 ounces sharp white cheddar shredded
- ⅓ cup panko breadcrumbs
- ½ teaspoon kosher salt plus additional salt for boiling pasta
- ¼ teaspoon pepper
Instructions
- Boil a large pot of salted water over medium heat. Add 1 pound jumbo macaroni and cook until al dente, according to package instructions. Drain and set aside.
- In a large saucepan, melt ⅓ cup unsalted butter over medium heat. Whisk in ¼ cup flour and cook for 2-3 minutes until bubbly and lightly golden.
- Gradually add 2 cups of whole milk, whisking constantly until the mixture is smooth and starts to thicken. Stir in ⅓ cup mascarpone until melted and season with salt and pepper.
- Add 16 ounces shredded gouda cheese and 8 ounces shredded sharp white cheddar, stirring until fully melted and combined.
- Add the cooked jumbo macaroni to the cheese sauce, stirring until well coated.
- Transfer to a baking dish and bake at 350°F for 20 minutes or until golden and bubbly.
- In a small skillet, toast ⅓ cup panko breadcrumbs over medium heat until golden brown, stirring frequently.
- Transfer the mac and cheese to a serving dish. Sprinkle the toasted panko breadcrumbs evenly over the top. Serve immediately.
Notes
Cooking Notes
Cooking the pasta just until al dente helps prevent soft macaroni after baking. Adding the cheese gradually over low heat keeps the sauce smooth and creamy.
Tips for Best Results:
- Salt the pasta water well before boiling.
- Whisk constantly while adding the milk.
- Melt the cheese slowly over medium-low heat.
- Toast the breadcrumbs separately for better texture.
Nutrition
Calories: 699kcal | Carbohydrates: 52g | Protein: 32g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 130mg | Sodium: 919mg | Potassium: 320mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1.07IU | Calcium: 705mg | Iron: 1mg
