Grown Up Gouda Mac and Cheese
Print RecipeIngredients
- 1 lb. dried elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all purpose flour
- 3 15 oz. cans evaporated milk
- 3 cups shredded sharp cheddar cheese divided measured after shredding
- 2 cups shredded gouda cheese divided measured after shredding
- 1 cup shredded smoked gouda cheese
- 1/2 tbsp salt
- 1 tbsp mustard powder
- 1/2 tsp black pepper
- 1/4 tsp paprika
- 1/2 cup breadcrumbs
Instructions
- Preheat oven to 375 degrees F and grease a large baking dish (9x13 or larger). Set aside.
- Bring a large pot of salted water to a boil. Add dried pasta and cook for 10 minutes until al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.
- Meanwhile, shred cheeses and toss together to mix.
- Melt butter in a large saucepan over medium heat. Add flour and whisk to combine. Mixture will look clumpy. Cook for approximately 1 minute, stirring often. Slowly pour in one case of evaporated milk, while whisking constantly, until smooth. Add remaining milk and continue whisking until combined and smooth.
- Continue to heat over medium heat, stirring often, until thickened.
- Reduce heat to low. Add spices and 2 cups of the cheese, stirring to melt and combine. When the cheese has melted, stir in another 2 cups of cheese, and stir until completely melted and smooth. Repeat with remaining cheese
- Pour half the cheese sauce into the bottom of your prepared pan. Add pasta and stir. Pour remaining cheese sauce in and mix. Sprinkle with bread crumbs.
- Bake for 20-30 minutes until the cheese is bubbly.
- Serve immediately.
Notes
]Do not use pre-shredded cheese. It doesn't melt as nicely.
To make ahead:
Prepare pasta and cheese sauce, transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
Before baking, let dish sit on counter for 30 minutes.
Bake at recipe temperature for 35-45 minutes, until hot and bubbly.
To reheat: I prefer reheating in the oven at 325 degrees for about 10 minutes. If you reheat in the microwave, dd a little bit of milk, cream, or butter so it doesn't dry out.
To make ahead:
Prepare pasta and cheese sauce, transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.
Before baking, let dish sit on counter for 30 minutes.
Bake at recipe temperature for 35-45 minutes, until hot and bubbly.
To reheat: I prefer reheating in the oven at 325 degrees for about 10 minutes. If you reheat in the microwave, dd a little bit of milk, cream, or butter so it doesn't dry out.
