Baked Gouda Mac and Cheese with Panko

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the elbow macaroni 2 minutes shy of al dente (it will finish in the oven). Drain and set aside.

In a large saucepan, melt ⅓ cup butter over medium heat. Whisk in the flour and cook for 1–2 minutes until lightly golden and nutty.

Slowly whisk in the whole milk then the evaporated milk until smooth. Bring to a gentle simmer over medium heat. Cook for 3-5 minutes, whisking often, until the sauce has slightly thickened and coats the back of a spoon.

Remove from the heat before adding the shredded cheeses, one handful at a time, stirring between each addition until smooth. Stir in the kosher salt, mustard powder, and garlic powder. Taste and adjust seasoning if needed.

Stir the drained macaroni into the cheese sauce until fully coated. The mac and cheese will look very saucy at this stage, the pasta will absorb liquid as it bakes. Pour into a greased 9×13-inch baking dish.

In a small bowl, mix together the panko and melted butter. Sprinkle evenly over the macaroni.

Bake for 25–30 minutes, until the topping is golden and crisp. Let rest for 5 minutes before serving.