Really Gouda Mac and Cheese

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 9x13-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.

Melt 1/2 cup butter in a saucepan over medium heat.

While butter is melting, whisk 1 cup milk and cornstarch together in a bowl until cornstarch has dissolved. Add milk-cornstarch mixture to the melted butter. Gradually mix in remaining 1/2 cup milk and half-and-half. Cook, whisking continuously, until mixture thickens to the consistency of a milkshake, 3 to 5 minutes. Add 2 piles of cheese, one at a time, whisking after each addition until cheese has completely melted.

Pour cheese sauce over cooked macaroni and mix to coat. Transfer 1/2 of the mac and cheese mixture to the reserved baking pan and spread evenly. Sprinkle 1 pile of cheese over top. Evenly distribute the rest of the mac and cheese mixture into the pan, sprinkle with remaining cheese, and top with reserved breadcrumbs.

Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.