Smoked Gouda Mac and Cheese (Baked)

5 from 1 vote

Smoked Gouda Mac and Cheese (Baked)

Baked Smoked Gouda Macaroni and Cheese is rich and delicious comfort food made with the most incredible cheese sauce and perfectly cooked macaroni pasta.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings: portions

Calories: 948kcal

Author: Ayla Clulee

Equipment

1 kitchen scale
1 measuring spoons
1 grater
1 medium baking dish
1 whisk

Ingredients

350 g macaroni pasta
1 tablespoon olive oil
65 g butter
65 g flour
600 ml semi-skimmed or full-fat milk
1 teaspoon mustard powder
200 g smoked gouda (grated)
100 g cheddar (grated)
50 g stilton (crumbled)
1 ½ teaspoon salt
½ teaspoon freshly ground black pepper
15 g panko breadcrumbs
crispy bacon pieces (optional)
chopped parsley (to garnish)

US Customary - Metric

Instructions

Place a large pot filled with water on medium heat for cooking the pasta.
When the water comes to a boil, add plenty of salt along with the pasta, and give it a stir.
Cook the pasta a couple of minutes less than stated in the packaging, it will carry on cooking in the sauce while baking.
Preheat the fan oven to 200° C (390° F). Start your cheese sauce while the pasta is cooking.
Have a saucepan placed on medium heat to start your cheese sauce.
Add the butter to the saucepan, let it melt, and stir in the flour. Mix well using a wooden spatula or a whisk and cook for two minutes stirring all the time.
Whisk in a little of the warm milk at a time stirring continuously until you have a smooth, velvety sauce.
Cook on low heat for a few minutes stirring all the time until the sauce has thickened and the flour taste has disappeared.
Remove the pan from the heat and whisk in the salt, freshly ground black pepper, mustard powder, and stilton cheese.
Add the grated smoked gouda and cheddar cheese to the sauce.
When the pasta is cooked, drain it and add it to the pot with the cheese sauce, and give them a good stir.
Transfer the macaroni cheese into a baking dish, sprinkle on the panko, and bake it for 10-15 minutes, until the cheese has melted and the top is slightly browned.
Prepare the crispy bacon bits while baking the macaroni cheese.
Remove the macaroni cheese from the oven, and garnish it with crispy bacon bits, and chopped parsley.

Notes

Cook the pasta a couple of minutes less than stated in the packaging, it will carry on cooking in the sauce while baking.
Don't be tempted to buy grated cheese! Shred your own cheese using a as the pre-grated cheese contains some coating that prevents the cheese from melting.
The cheesy béchamel sauce is the most important part of the whole recipe. There are some great detailed tips and a video on my Baked Cheesy Cauliflower post if you want to learn how to make perfectly silky béchamel sauce each time.
If you want extra crust and color on your Smoked Gouda Mac and Cheese, broil it for 2-3 minutes after baking it for 15 minutes in the preheated oven.
The leftovers would keep for up to five days when refrigerated in an airtight container.
You can freeze the leftovers for up to 3 months if you want to keep them longer. However, the texture would be less creamy but would still taste amazing.

Nutrition