A creamy, smoky twist on the classic mac and cheese, featuring smoked Gouda blended with cheddar and topped with golden breadcrumbs.

Scale

2 cups elbow macaroni

1 cup smoked Gouda cheese shredded

1 cup sharp cheddar cheese shredded

2 cups milk

3 tbsp butter

3 tbsp flour

1/2 cup breadcrumbs

Salt and pepper to taste

Cook macaroni according to package instructions. Drain.

Melt butter in a saucepan, whisk in flour, and cook for 1 minute.

Slowly whisk in milk and simmer until thickened.

Add smoked Gouda and cheddar, stirring until smooth.

Mix cheese sauce with pasta and pour into baking dish.

Sprinkle breadcrumbs on top and bake at 375°F for 20 minutes.