Creamy Baked Gouda Macaroni
Indulge in ultimate comfort food with this Creamy Baked Gouda Macaroni recipe, a decadent twist on the classic mac and cheese. Infused with the smoky richness of Gouda, sharp cheddar, and nutty Parmesan, this dish is a cheese-lover’s dream. The velvety homemade cheese sauce beautifully coats tender elbow macaroni, while a crispy golden panko breadcrumb topping adds a delightful crunch. Seasoned with paprika and finished with a sprinkle of fresh parsley, it’s perfect for cozy family dinners, potlucks, or as a show-stopping side dish. With just 20 minutes of prep and an irresistible mix of textures and flavors, this baked macaroni and cheese is bound to become a household favorite!
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 8 ounces smoked Gouda cheese, shredded
- 4 ounces sharp cheddar cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package directions, about 7-8 minutes. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden, stirring constantly.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture for 4-5 minutes, stirring frequently, until it thickens and coats the back of a spoon.
Reduce the heat to low. Stir in the smoked Gouda, cheddar, and Parmesan cheese one handful at a time, allowing each addition to melt before adding the next.
Season the cheese sauce with salt, black pepper, and paprika. Remove from heat.
In a large mixing bowl, combine the cooked macaroni with the cheese sauce, ensuring the pasta is evenly coated. Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, toss the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
Remove the dish from the oven, sprinkle with fresh parsley, and let rest for 5 minutes before serving.
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 81.6 g | 30% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 8.6 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 723 mg | 56% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 354 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
