Recipes > Side Dishes
Baked Gouda Mac & Cheese with Herbed Panko Crust

Baked Gouda Mac & Cheese with Herbed Panko Crust


½ lb. shredded gouda cheese
½ lb. shredded cheddar cheese
½ lb. large elbow pasta
½ cup butter, divided
¼ cup flour
3 cups whole milk
1 ¼ cups panko breadcrumbs
2 tsp. The Spice Hunter Italian Seasoning Blend
¼ tsp. The Spice Hunter California Granulated Garlic
¼ tsp. The Spice Hunter Coarse Black Pepper


Preheat oven to 350°F. Mix cheeses together in a bowl and set aside. Cook pasta as directed on package, drain and set aside. While cooking, melt 4 Tbsp. butter in a medium saucepan, whisk in flour and continue whisking for 5 minutes. Stir in milk, bring to a boil, reduce heat and simmer 10 minutes whisking constantly. Add all but 1 cup of cheese to saucepan and continue stirring until melted and smooth. Stir in cooked pasta. Divide macaroni and cheese into 4 to 6 oven-proof ramekins. Melt remaining 4 Tbsp. butter, then stir in panko and seasonings. Sprinkle each ramekin with remaining 1 cup of cheese and seasoned panko. Bake for 20-30 minutes until topping is lightly browned.


  1. Marguerite Risley March 1, 2016

    Granulated garlic is a time saving product that is as tasty and reliable as fresh garlic. It must be cooked or at least heated when added late in the cooking process. When one needs to ammend a preprepared or frozen dish this is the product to use. I have time to use fresh garlic but I'd use it to save time when rushed.

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