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Incredibly Delicious Gouda Mac and Cheese


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

  • Author: Emilie Pullar
  • Total Time: 1 hour 5 minutes
  • Yield: 4 - 6 people

Description

A crazy delicious baked Gouda mac and cheese that will have your family or guests WOWED. A simple creamy cheese sauce made with a mix of aged Gouda cheese and cheddar. The topping is an extra special blend of panko crumbs with herbs, parmesan cheese and lemon zest.


Ingredients

280 grams pasta, macaroni or any shape you like

1 tbsp butter

For the topping:

1.5 cups panko breadcrumbs

60 grams butter, melted

20 grams (about 1/2 cup) very finely grated parmesan

Zest of a lemon

1 heaped tablespoon rosemary, roughly chopped

For the sauce:

70 grams butter

50 grams flour

300 grams cheese, I used 175 grams aged gouda and 125 grams cheddar

3 cups milk

1.5 teaspoons black pepper

2 tablespoons rosemary leaves, roughly chopped

1 tablespoon fresh lemon juice

Salt to taste


Instructions

  1. Preheat your oven to 350f (180c).
  2. Make the topping first. Mix all topping ingredients together, add a good pinch of salt and set aside.
  3. Cook the pasta, undercooking by 1 minute from package instructions. Drain and toss with 1 tablespoon of butter (helps it stop cooking and sticking).
  4. Make the sauce. In a large saucepan heat the butter over a medium heat and when sizzling, add the flour.
  5. Whisk vigorously for a minute.
  6. Lower the heat slightly and add the milk in a slow stream, whisking the whole time making sure you get all the flour mixture from the bottom and sides of the pan.
  7. Cook for a few minutes until it thickens slightly and coats the back of a wooden spoon.
  8. When ready it should almost be at a slight simmer but not quite. 
  9. Lower the heat right down and add the cheese in three lots, whisking well and letting it melt in between each addition. 
  10. If there are still some small chunks not melted in, it's fine!
  11. Add the rosemary, black pepper and lemon juice and mix in.
  12. Add the pasta, mix and season to taste with salt.
  13. Pour into your baking dish (I used a 30cm x 21cm rectangular dish) and top with the panko crumb mixture.
  14. Bake in the oven for 20 - 25 minutes until nice and golden. You don't want to bake it any longer than that as you don't want to overcook the pasta and dry out the sauce
  15. Leave it to sit for 5 - 10 mins before serving.

Notes

Portion size - this is a very generous 4 person serving for a main or 6 for a side.

Cheese - Read the notes above on cheese options. It just needs to be 300 grams so mix up Gouda, cheddar, parmesan, mozzarella - anything you like!

Baking dish - I used a 30cm x 21cm rectangle porcelain dish. Use anything similar in size, a round dish works great too.

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: Pasta Bake
  • Method: Bake
  • Cuisine: American