BHA & BHT Free Smoked Gouda Mac and Cheese
Total time50 min
Prep time15 min
Cook time35 min
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Learn more →Ingredients
6 servings
For the pasta
- 12 oz elbow macaroni
- 1 tsp salt
For the sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 ½ cups whole milk
- ½ cup heavy cream
- 1 tsp dry mustard
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- ½ tsp salt
- ¼ tsp black pepper
- 8 oz smoked gouda, shredded (about 2 cups)
- 4 oz sharp cheddar cheese, shredded (about 1 cup)
For the topping
- ½ cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
- ¼ tsp smoked paprika
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly butter a 9x13-inch baking dish and set aside.
- 2
Bring a large pot of water to a boil and add 1 tsp salt. Cook the elbow macaroni until just shy of al dente — tender but with a firm, chalky center — about 1 minute less than the package directions. Drain and set aside.
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