Smoked Gouda Macaroni and Cheese


  • 1 pound Lilly’s Fresh Baby Shells, Fresh Cavatelli, or Fresh Cavatappi
  • 4 tbsp. butter
  • 1 tbsp. flour
  • 1 cup whole milk
  • 8 oz. shredded white Cheddar cheese
  • 8 oz. shredded smoked Gouda cheese
  • 2 tbsp. chopped fresh parsley
  • 1 cup seasoned Panko breadcrumbs

How to Make It

  1. Preheat oven to 400 degrees.
  2. Boil baby shells in salted water for 2 to 4 minutes (allow 6 to 8 minutes for Cavatelli or Cavatappi); drain and set aside.
  3. Meanwhile, melt butter over medium heat, then whisk in flour. Cook for 2 minutes, stirring constantly.
  4. Whisk in milk; reduce to low heat.
  5. Add cheese, parsley, and salt and pepper to taste and melt slowly.
  6. Fold in cooked pasta until well incorporated and transfer to cast-iron skillet or other oven-safe dish. Top with Panko crumbs.
  7. Toast in oven for 10 minutes; sprinkle with more parsley to serve.

Servings: 4

Pairing suggestions:

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