Gouda Mac and Cheese
Gouda Mac and Cheese – creamy and delicious mac and cheese for these chilly winter nights AND easy to put together on busy weeknights!
Gouda Macaroni and Cheese, by Karen of The Food Charlatan for I Heart Naptime
So have you got all your Christmas shopping done yet? I haven’t. Some years I am so good about getting it done ahead of time but this year most days I just feel lucky to not have my shirt on backwards. And my cereal in the cupboard and milk in the fridge. You know how it goes.
Although, I suppose, I shouldn’t use holiday craziness as an excuse for my normal-level forgetfulness. My husband and I used to live in an apartment, and our neighbors door faced ours. One night around midnight we heard someone pounding on the door. It was our neighbor telling us that I had left my keys in the lock…again. It wasn’t the first time. We are so lucky we had awesome neighbors!
Who’s ready for some comfort food? That’s what December is all about, right? This Gouda Mac and Cheese is crazy good. And it’s super easy, perfect for busy nights. You can throw it together in a few minutes and be done. And everyone will love you because who doesn’t love mac and cheese?
Gouda Mac and Cheese
This creamy macaroni and cheese is made with smoked gouda and topped with crispy breadcrumbs!
Yield: Serves 6-8
2 and 1/4 cup dry elbow macaroni
1 stick (1/2 cup) butter
1/2 cup flour
3/4 teaspoon salt, or more to taste
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
pepper to taste
2 cups milk
8 ounces (2 cups) smoked gouda, grated
additional cheese to top with, optional
3 tablespoons butter
1 cup panko or homemade bread crumbs
Preheat oven to 350 degrees F.
Cook the macaroni according to package directions and drain.
While that is cooking, the melt the stick of butter in a separate saucepan over medium heat.
In a small bowl combine the flour, salt, mustard, onion, paprika, and pepper. Add to the melted butter and stir together for about 1 minute.
Add the milk a little bit at a time, whisking constantly. Once all of the milk is added, continue to stir and cook for another 3-5 minutes, until the sauce thickens. Add the cheese, turn off the heat, and stir to combine.
Add the sauce to the drained macaroni, or the macaroni to the sauce (whichever is in the bigger pot.) Stir to combine, then pour it into a greased 2-quart casserole dish. Top with additional cheese if you want.
In a small bowl, melt the butter in the microwave. Add the bread crumbs and stir until they are all moist. Spread the mixture evenly over the top of the macaroni.
Bake for 15-20 minutes or until the breadcrumbs start to brown.
Recipe from The Food Charlatan
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