Gouda Mac and Cheese

Why You’ll Love This Recipe

This recipe brings a gourmet edge to a nostalgic favorite. The creamy texture of the Gouda melts beautifully into the sauce, giving it a velvety finish and deep, savory flavor. It’s easy to make, incredibly comforting, and versatile enough to pair with a variety of main dishes. Plus, it uses simple ingredients and comes together quickly for an effortless yet impressive meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni
• Unsalted butter
• All-purpose flour
• Whole milk
• Heavy cream
• Smoked Gouda cheese, shredded
• Sharp cheddar cheese, shredded
• Salt
• Black pepper
• Garlic powder
• Ground mustard (optional)
• Paprika (optional for topping)
• Fresh parsley (optional for garnish)

Directions

1. Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
3. Slowly whisk in the milk and heavy cream. Continue stirring until the mixture thickens, about 4-5 minutes.
4. Reduce heat to low. Stir in the shredded Gouda and cheddar cheeses until fully melted and smooth.
5. Season the cheese sauce with salt, pepper, garlic powder, and ground mustard if using.
6. Add the cooked macaroni to the cheese sauce, stirring until well coated.
7. Optional: Transfer to a baking dish, sprinkle with paprika, and broil for 2-3 minutes until lightly golden on top.
8. Garnish with fresh parsley before serving, if desired.

Servings and timing

This recipe serves 6 people as a main dish or 8 as a side. Total time is approximately 30 minutes, including preparation and cooking.

Variations

• Bacon Gouda Mac: Add crispy cooked bacon bits for a smoky, savory crunch.
• Spicy Kick: Mix in chopped jalapeños or a dash of hot sauce for some heat.
• Truffle Infusion: Add a drizzle of truffle oil for a gourmet finish.
• Veggie Boost: Stir in sautéed spinach, peas, or roasted broccoli for added nutrition.
• Breadcrumb Topping: Sprinkle with buttery breadcrumbs and bake for a crispy crust.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat with a splash of milk or cream to restore creaminess.
Microwave in short intervals, stirring between each to ensure even heating.
To freeze, place cooled mac and cheese in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use regular Gouda instead of smoked Gouda?

Yes, regular Gouda will give you a milder, creamier flavor without the smokiness.

What’s the best pasta shape for mac and cheese?

Elbow macaroni is classic, but shells, cavatappi, or rotini also hold the sauce well.

Can I make this recipe gluten-free?

Yes, use gluten-free pasta and a gluten-free flour substitute for the roux.

How do I prevent the cheese sauce from becoming grainy?

Use freshly shredded cheese and melt it over low heat to avoid separation.

Can I add protein to make it a full meal?

Absolutely. Try cooked chicken, ham, or even pulled pork for a hearty variation.

Is it okay to use pre-shredded cheese?

It’s best to shred cheese yourself, as pre-shredded cheese contains anti-caking agents that may affect melting.

Can I make this dish ahead of time?

Yes. Assemble it, cover, and refrigerate for up to a day. Reheat in the oven before serving.

Can I bake it instead of serving it stovetop?

Yes. Transfer to a baking dish, top with cheese or breadcrumbs, and bake at 350°F for 15–20 minutes.

Does Gouda melt well?

Yes, Gouda melts smoothly and creates a rich, velvety sauce, especially when combined with cheddar.

What can I serve with Gouda mac and cheese?

It pairs well with green salads, roasted vegetables, grilled meats, or as a side for BBQ.

Conclusion

Gouda Mac and Cheese brings a smoky, creamy twist to a beloved classic. Whether served as a main course or a luxurious side dish, it’s sure to satisfy every comfort food craving. Easy to customize and perfect for any occasion, this recipe is one you’ll return to time and time again.

Gouda Mac and Cheese

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Taco Spaghetti is a fusion of Mexican-inspired flavors and classic pasta comfort food. It features taco-seasoned beef, spaghetti, tomatoes, cheese, and spices in a hearty one-pot dish perfect for weeknights or gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings
• Category: Dinner
• Method: One-Pot Stovetop
• Cuisine: Mexican-American Fusion
• Diet: Halal

Ingredients

• 1 lb ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 packet taco seasoning (or 2 tbsp homemade blend)
• 1 can (10 oz) Rotel diced tomatoes with green chilies
• 1 can (15 oz) tomato sauce
• 3 cups beef broth
• 12 oz spaghetti noodles, broken in half
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)
• Sour cream, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add diced onions and cook until softened.
2. Add ground beef and garlic. Cook until beef is browned and fully cooked. Drain excess fat.
3. Stir in taco seasoning until evenly coated.
4. Add Rotel, tomato sauce, and beef broth. Bring mixture to a boil.
5. Break spaghetti in half and stir into the pot. Reduce heat to a simmer.
6. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
7. Stir in shredded cheddar cheese until melted and creamy.
8. Garnish with cilantro and serve hot with sour cream, if desired.

Notes

• For a vegetarian version, swap beef with black beans or plant-based protein.
• Use gluten-free pasta for a gluten-free option.
• Top with crushed tortilla chips for extra crunch.
• Add jalapeños or hot sauce for extra spice.
• This recipe freezes well for up to 2 months.

Nutrition

• Serving Size: 1 1/2 cups
• Calories: 520
• Sugar: 6g
• Sodium: 940mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 10g
• Trans Fat: 0.5g
• Carbohydrates: 52g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 75mg