Ultimate Gouda Mac and Cheese Recipe

Ingredients 0/12

Step 1

Melt a tablespoon of butter in a skillet over medium-high heat. Pop in the bread slices and toast them for about 1 to 2 minutes on each side until they’re golden and crispy. Set the toast aside to cool.

Step 2

While that’s happening, preheat your oven to 350°F (175°C) and spray a 9x13-inch baking dish with cooking spray. Bring a big pot of salted water to a boil and cook the elbow macaroni until it’s just tender but still a little firm, about 8 minutes. Drain the pasta and dump it into a large bowl.

Step 3

Once the toast has cooled, put it in a resealable bag and crush it up using the bottom of a pan or a rolling pin until you have some nice breadcrumbs. Set those aside for later.

Step 4

In a saucepan, melt half a cup of butter over medium heat. Meanwhile, whisk together 1 cup of milk and the cornstarch in a bowl until the cornstarch dissolves. Pour this mixture into the melted butter, then slowly stir in the rest of the milk and the half-and-half. Keep whisking for 3 to 5 minutes until the sauce thickens up nicely — it should be about the thickness of a milkshake.

Step 5

Now, mix in half of your shredded cheese (both Cheddar and Gouda), adding it bit by bit and stirring until it’s completely melted. Pour this cheesy sauce over your cooked macaroni and stir well to coat everything evenly.

Step 6

Spread half of the mac and cheese into your prepared baking dish and sprinkle a portion of the cheese on top. Then add the rest of the mac and cheese, top it with the remaining cheese, and finish with a generous sprinkle of the toasted breadcrumbs. Pop it in the oven and bake for 15 to 20 minutes until it’s golden on top and bubbling around the edges.