Irresistible Gouda Mac and Cheese

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Step 1

Start by melting a tablespoon of butter on a griddle or skillet over medium-high heat. Toast the bread slices for about 1 to 2 minutes on each side until golden, then set them aside to cool. Once cooled, pop the toast into a resealable bag and crush it using the bottom of a saucepan or a rolling pin to make breadcrumbs.

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Step 2

Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Bring a large pot of salted water to a boil, then cook the elbow macaroni until it’s just tender but still has a bit of bite, about 8 minutes. Drain the pasta and transfer it to a big mixing bowl.

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Step 3

In a saucepan over medium heat, melt half a cup of butter. While that’s melting, whisk together one cup of milk and the cornstarch until smooth. Pour this mixture into the melted butter, then slowly add the remaining half cup of milk and the half-and-half, stirring constantly. Keep whisking for about 3 to 5 minutes until the sauce thickens to a creamy, milkshake-like consistency.

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Step 4

Next, stir in half of the shredded cheese—adding it in two batches and whisking until it melts completely. Pour this cheesy sauce over the cooked macaroni and stir everything together until the pasta is well coated.

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Step 5

Spoon half of the mac and cheese into your baking dish, spreading it out evenly. Sprinkle a handful of cheese on top, then add the rest of the mac and cheese, followed by the remaining cheese. Finish by scattering the toasted breadcrumbs over the top.

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Step 6

Pop the dish in the oven and bake for 15 to 20 minutes, until the top is bubbly and golden. Let it cool for a few minutes before serving, then dig in!