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Smoked gouda mac and cheese in a blue bowl on rustic wooden table
Summer Dempsey

The Ultimate Mac And Cheese

Ultra creamy smoked gouda mac and cheese with bold, rich flavor and a silky cheese sauce—an easy comfort food favorite perfect for family dinners or holidays.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 People
Course: Main Course, Side Dish
Cuisine: American
Calories: 620

Ingredients
  

For the Pasta:
  • 12 oz elbow macaroni or cavatappi for extra texture
  • 1 tablespoon kosher salt for pasta water
For the Sauce:
  • 3 tablespoon unsalted butter
  • 3 tablespoon all-purpose flour
  • 2 cups whole milk warm
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 cup smoked Gouda shredded
  • 1 cup sharp white cheddar shredded
  • ½ cup mild cheddar shredded
  • 1 can cheddar cheese soup (10.5 oz)
Topping (optional):
  • ¾ cup panko breadcrumbs
  • 2 tablespoon olive oil
  • ¼ cup grated Parmesan

Equipment

  • Whisk
  • Sauce Pan

Method
 

  1. Boil macaroni in salted water until al dente. Drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes until slightly nutty.
  3. Slowly whisk in warm milk and cream. Cook until slightly thickened, 4–5 minutes. Stir in Dijon, paprika, garlic powder, pepper, and salt.
  4. Lower heat and stir in Gouda and both cheddars until melted and silky. Mix in can of cheddar cheese soup until well incorporated.
  5. Stir pasta into sauce until well coated. Transfer to a greased 9x13 baking dish.
  6. In a small bowl, mix panko with olive oil and parmesan. Sprinkle evenly over pasta.
  7. Bake at 375°F (190°C) for 20–25 minutes, until bubbly

Notes

  • Cook pasta just to al dente: It will continue cooking in the oven, so slightly undercooking prevents mushy mac and cheese.
  • Warm your milk first: Adding warm milk helps the sauce stay smooth and prevents lumps when whisking into the roux.
  • Don’t rush the roux: Cooking the butter and flour for 1–2 minutes removes the raw flour taste and builds a deeper flavor base.
  • Low heat for cheese: Once you add the cheese, reduce the heat to avoid a grainy or separated sauce.
  • Use freshly shredded cheese: Pre-shredded cheese can make the sauce less smooth due to anti-caking agents.