Smoked Gouda Mac and Cheese

Ingredients

• 1 lb cavatappi or elbow macaroni
• 4 tbsp unsalted butter, divided
• 3 tbsp all-purpose flour
• 3 cups whole milk, warmed
• 1/2 cup heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 oz smoked gouda, rind removed, freshly shredded
• 4 oz sharp white cheddar, freshly shredded
• 2 oz Gruyère, freshly shredded
• 1/2 cup panko breadcrumbs
• 2 tbsp chopped fresh chives, for serving

Instructions

1. 1

   Preheat oven to 375°F and grease a 2-quart baking dish.

2. 2

   Cook the pasta in salted water for 2 minutes less than the package direction. Drain and set aside.

3. 3

   In a saucepan, melt 3 tbsp butter over medium heat. Whisk in the flour and cook 1 minute.

4. 4

   Slowly stream in the warm milk and heavy cream. Simmer 3–4 minutes until thickened.

5. 5

   Stir in the Dijon, garlic powder, smoked paprika, salt, and pepper. Remove from heat.

6. 6

   Reserve 1/2 cup of the smoked gouda for the topping. Add the remaining gouda, white cheddar, and Gruyère to the sauce gradually, stirring until glossy.

7. 7

   Fold in the pasta and transfer to the prepared dish. Top with the reserved smoked gouda.

8. 8

   Melt the remaining 1 tbsp butter, toss with the panko, and sprinkle over the top.

9. 9

   Bake 18–20 minutes until bubbling and golden. Rest 5 minutes, then top with fresh chives.