Really Gouda Mac and Cheese

Prepare the Sourdough Crumbs (5 minutes): Melt 1 tablespoon of butter on a griddle over medium-high heat. Add sourdough bread slices and toast until golden brown and crispy, about 1 to 2 minutes per side. Remove from heat and let cool slightly.

Preheat and Prep (2 minutes): Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9x13-inch baking pan with cooking spray.

Cook the Macaroni (8 minutes): Bring a large pot of lightly salted water to a boil. Add elbow macaroni and cook until al dente, about 8 minutes. Drain well and transfer to a large bowl.

Crush the Croutons (3 minutes): Place the cooled toast into a resealable bag. Using the bottom of a saucepan or a rolling pin, crush into coarse breadcrumbs. Set aside.

Cheese Prep (2 minutes): In a separate bowl, mix the grated Cheddar and Gouda cheeses together. Divide the mixture into four equal piles.

Make the Roux (5 minutes): Melt 1/2 cup of salted butter in a saucepan over medium heat.

Create the Cheese Sauce (8 minutes): While the butter melts, whisk 1 cup of whole milk and cornstarch together in a separate bowl until the cornstarch is fully dissolved. Add this mixture to the melted butter. Gradually whisk in the remaining 1/2 cup of milk and the half-and-half. Continue to cook, whisking constantly, until the sauce thickens to the consistency of a milkshake, about 3 to 5 minutes. Reduce heat to low. Add two piles of the cheese mixture, one at a time, whisking continuously after each addition until completely melted and smooth.

Combine and Assemble (5 minutes): Pour the cheese sauce over the cooked macaroni and mix thoroughly to coat. Transfer half of the mac and cheese mixture to the prepared baking pan and spread evenly. Sprinkle one pile of the cheese mixture over the top. Distribute the remaining mac and cheese mixture evenly into the pan. Sprinkle with the last pile of cheese and then top generously with the reserved sourdough breadcrumbs.

Bake to Golden Perfection (15-20 minutes): Bake in the preheated oven until the top is golden brown and bubbly, approximately 15 to 20 minutes. Let stand for a few minutes before serving.