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Baked Macaroni and Cheese with Smoked Gouda and Crispy Onions

Baked macaroni and cheese with smoked Gouda and crispy onions combines a creamy cheese sauce with a golden, crunchy topping. Bake it in a 9x13-inch dish until the sauce bubbles around the edges, then let it rest before serving.
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Prep Time 15 minutes
Cook Time 40 minutes
Resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the macaroni and cheese
  • 1 nonstick cooking spray as needed, for the baking dish
  • 4 qt water
  • 1 tbsp kosher salt divided (2 teaspoons for the pasta water and 1 teaspoon for the sauce)
  • 1 lb elbow macaroni
  • 4 tbsp unsalted butter
  • 0.25 cup all-purpose flour
  • 4 cup whole milk
  • 1 tsp dry mustard
  • 0.5 tsp black pepper
  • 8 oz smoked Gouda shredded
  • 8 oz sharp cheddar cheese shredded
For the topping
  • 1.5 cup crispy fried onions

Equipment

  • 1 9x13 inch baking dish
  • 1 4-quart saucepan

Method
 

Make the macaroni and cheese
  1. Heat the oven to 375°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Bring the water to a boil in a large pot.
  4. Add 2 teaspoons salt and the macaroni, and cook 1 minute less than the package’s al dente time; drain.
  5. Melt the butter in a 4-quart saucepan over medium heat.
  6. Whisk in the flour and cook for 1 minute.
  7. Gradually whisk in the milk, dry mustard, black pepper, and remaining 1 teaspoon salt.
  8. Bring the mixture to a gentle simmer.
  9. Cook, whisking, for 4–6 minutes, until thick enough to coat the back of a spoon.
  10. Remove the saucepan from the heat.
  11. Stir in the Gouda and cheddar until melted.
  12. Stir the drained macaroni into the cheese sauce.
  13. Transfer the mixture to the prepared baking dish.
Bake and top
  1. Bake uncovered at 375°F for 15–20 minutes, until the sauce is bubbling around the edges.
  2. Scatter the crispy fried onions evenly over the macaroni.
  3. Bake for 5–7 minutes, until the onions are golden.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the smoothest sauce, whisk the milk in gradually. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a gluten-free version, use gluten-free macaroni, flour, and crispy fried onions.