Really Gouda Mac and Cheese
for “really gouda” homemade mac and cheese! Try this version with a sourdough bread crumb topping and a creamy cheese sauce made with smoked Gouda and sharp Cheddar.
Melt 1 tablespoon butter on a griddle over medium-high heat.
Add bread and cook until toasted 1 to 2 minutes per side.
Set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C).
Coat a 9×13-inch baking pan with cooking spray.
Bring a large pot of lightly salted water to a boil.
Cook elbow macaroni in the boiling water stirring occasionally until tender yet firm to the bite about 8 minutes.
Drain macaroni and transfer to a large bowl.
Place cooled toast in a resealable bag and slowly crush with the bottom of a saucepan or a rolling pin.
Set bread crumbs aside.
Mix Cheddar and Gouda cheeses together and divide into 4 equal piles.