Oven-Baked Macaroni and Cheese with Smoked Gouda

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A creamy, cheesy macaroni baked with smoked gouda and sharp cheddar, topped with a crunchy breadcrumb crust for a comforting side or main dish. This American-inspired comfort-food recipe, ready in about 55 minutes, pairs elbow macaroni, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz elbow macaroni
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 8 oz, shredded smoked gouda cheese
• 4 oz, shredded sharp cheddar cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dry mustard powder
• 1 cup panko breadcrumbs
• 2 tbsp olive oil

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Instructions

1. Step 1: Preheat the oven to 350°F. Bring a large pot of salted water to a boil and cook 12 oz elbow macaroni for 7-8 minutes until just al dente. Drain and set aside.
2. Step 2: In a large saucepan over medium heat, melt 4 tbsp unsalted butter. Whisk in 1/4 cup all-purpose flour and cook for 2 minutes, stirring constantly until the roux turns a light golden color.
3. Step 3: Slowly whisk in 3 cups whole milk, continuing to whisk until the sauce thickens and coats the back of a spoon, about 5-6 minutes. Remove from heat and stir in 8 oz shredded smoked gouda, 4 oz shredded sharp cheddar, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp dry mustard powder until cheese is melted.
4. Step 4: Combine the cooked macaroni with the cheese sauce, then transfer into a greased 9x13-inch baking dish.
5. Step 5: Toss 1 cup panko breadcrumbs with 2 tbsp olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly over the macaroni.
6. Step 6: Bake uncovered for 25-30 minutes until the top is golden and bubbling. Let rest for 5 minutes before serving.