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Creamy Baked Mac and Gouda

This Creamy Baked Mac and Gouda is irresistibly cheesy with a golden breadcrumb crust—comfort food elevated for weeknight dinners or cozy gatherings!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings: 4 servings

Ingredients

  • 8 ounces Elbow Macaroni
  • 2 tablespoons Unsalted Butter
  • 2 tablespoons All-Purpose Flour
  • 2 cups Milk
  • 1 cup Shredded Gouda Cheese
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • Salt to taste
  • Black Pepper to taste
  • 1/2 cup Breadcrumbs
  • 2 tablespoons Olive Oil

Instructions

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook until just al dente, about 7 to 8 minutes. Drain and set aside.

Step 2: Prepare the Cheese Sauce

  • In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in 2 tablespoons of all-purpose flour and cook for 1 to 2 minutes until bubbly and lightly golden, forming a roux.
  • Slowly pour in 2 cups of milk, whisking constantly to prevent lumps. Cook, stirring often, until thickened enough to coat the back of a spoon, about 5 to 7 minutes.

Step 3: Add Cheese and Seasonings

  • Remove from heat and stir in 1 cup shredded Gouda and 1 cup shredded sharp cheddar until melted and smooth. Season with 1 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper to taste.

Step 4: Combine Pasta and Sauce

  • Add the drained elbow macaroni to the cheese sauce, stirring gently to coat evenly.

Step 5: Prepare Breadcrumb Topping

  • In a small bowl, combine 1/2 cup breadcrumbs with 2 tablespoons olive oil. Toss to coat evenly.

Step 6: Assemble and Bake

  • Preheat oven to 350°F (175°C). Pour mac and cheese into a greased baking dish and spread evenly. Sprinkle breadcrumb mixture on top.
  • Bake uncovered for 20 to 25 minutes until top is golden brown and cheese sauce bubbles around edges.

Step 7: Serve and Enjoy

  • Let rest for 5 minutes before serving to allow sauce to thicken slightly. Enjoy the creamy, cheesy pasta with a crunchy topping!

Equipment

  • Large Pot
  • Medium Saucepan
  • Whisk
  • Baking Dish
  • Mixing Bowl
  • Cheese Grater

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to maintain crispiness.
  • Freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.
  • For a dairy-free version, substitute milk with almond or oat milk and butter with coconut oil or plant-based margarine.
  • Use gluten-free breadcrumbs for a gluten-free topping option without sacrificing crunch.
  • To add heat, mix cayenne pepper or red pepper flakes into the cheese sauce or sprinkle hot sauce on top before serving.