Baked Gouda Mac & Cheese with Herbed Panko Crust

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Baked Gouda Mac & Cheese with Herbed Panko Crust

½ lb. shredded gouda cheese
½ lb. shredded cheddar cheese
½ lb. large elbow pasta
½ cup Kings Organic Butter, divided
¼ cup flour
3 cups whole milk
1 ¼ cups panko breadcrumbs
2 tsp. The Spice Hunter Italian Seasoning Blend
¼ tsp. The Spice Hunter California Granulated Garlic
¼ tsp. coarse ground The Spice Hunter Tellicherry Peppercorn Grinder

Preheat oven to 350°F. Mix cheeses together in a bowl and set aside. Cook pasta as directed on package, drain and set aside. While cooking, melt 4 Tbsp. butter in a medium saucepan, whisk in flour and continue whisking for 5 minutes. Stir in milk, bring to a boil, reduce heat and simmer 10 minutes whisking constantly. Add all but 1 cup of cheese to saucepan and continue stirring until melted and smooth. Stir in cooked pasta. Divide macaroni and cheese into 4 to 6 oven-proof ramekins. Melt remaining 4 Tbsp. butter, then stir in panko and seasonings. Sprinkle each ramekin with remaining 1 cup of cheese and seasoned panko. Bake for 20-30 minutes until topping is lightly browned.