Creamy Baked Cheddar and Smoked Gouda Mac and Cheese
This home-run cast iron side dish will please the whole family--from little kids to kids at heart. I love the smoky flavor the smoked Gouda lends to the mac and cheese but feel free to experiment with your favorite cheeses if you like. Gouda is a good melting cheese too so be sure to choose a cheese like Monterey Jack or mozzarella that will lend a velvety cheese sauce.
Print
Pin
Servings: 8
Equipment
- pasta pot
- colander
- cheese grater
- cast iron baking dishes or casserole dish
- food processor
Ingredients
- 1 (16-ounce ) package corkscrew pasta
- 1 (8-ounce) package smoked Gouda cheese, shredded
- 1 (8-ounce) block extra-sharp Cheddar cheese, shredded
- 4 ounces freshly grated Parmesan cheese
- 1 ½ cups mayonnaise (I like Duke's)
- 1 cup sour cream
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- 1 cup fresh breadcrumbs
- ¼ cup salted butter, melted
Instructions
- Preheat the oven to 325°F. Cook the pasta in boiling salted water according to package directions until al dente. Drain and transfer to a large bowl.
- Stir in the cheeses, mayonnaise, sour cream, cayenne pepper, nutmeg, and salt.
- Spoon into 8 lightly greased individual baking dishes or a 3-quart baking dish.
- Stir together the breadcrumbs and melted butter. Sprinkle over the top. Bake the macaroni and cheese at 325°F for 30 minutes, or until the topping is browned and the mixture is bubbly.