Ingredients
Scale
- 1 pound dried elbow pasta
- 5 1/2 cups whole milk
- 4 cups smoked Gouda cheese (shredded)
- 1/2 cup Parmesan cheese (shredded)
- 8 tablespoons unsalted butter (divided)
- 1/2 cup all-purpose flour
- 2 cups Panko bread crumbs
- 1 tablespoon Dijon mustard
- Fresh thyme leaves
- Salt and spices (nutmeg, black pepper, cayenne)
Instructions
- Preheat oven to 375°F (190°C) and butter a 3-quart casserole dish.
- In a medium bowl, combine Panko bread crumbs, 1/4 cup Parmesan, and thyme; melt 2 tablespoons butter and add to mixture.
- In a saucepan over medium heat, warm milk until hot but not boiling. In another skillet, melt the remaining butter and whisk in flour for one minute. Gradually add hot milk while whisking until thickened.
- Stir in Dijon mustard, salt, nutmeg, black pepper, cayenne pepper, cream cheese, and 3 cups smoked Gouda.
- Cook pasta until slightly underdone; drain and mix with cheese sauce.
- Pour mixture into the casserole dish, top with breadcrumb mixture and remaining Gouda.
- Bake for about 30 minutes until golden brown; let cool for five minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 7g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg