Why You’ll Love This Recipe
This mac and cheese is ultra-creamy, packed with flavor, and easy to make. Gouda cheese melts beautifully and brings a buttery, slightly sweet flavor that makes every bite feel special. You can use smoked gouda for a deeper, savory twist, or stick with regular gouda for a smoother, milder taste. It’s an elevated version of a childhood favorite—great for weeknights, holidays, or potlucks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Elbow macaroni or pasta of choice
- Butter
- All-purpose flour
- Whole milk
- Heavy cream (optional, for extra richness)
- Gouda cheese (shredded)
- Sharp cheddar cheese (shredded, optional for depth)
- Salt and black pepper
- Garlic powder or onion powder (optional)
- Optional toppings: breadcrumbs, parsley, extra cheese for baking
Directions
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in milk (and cream, if using). Cook until the mixture thickens, about 3–5 minutes.
- Reduce heat to low and stir in shredded gouda (and cheddar, if using). Mix until melted and smooth.
- Season with salt, pepper, and optional garlic or onion powder to taste.
- Add cooked pasta to the sauce and stir to combine.
- Serve immediately, or transfer to a baking dish, top with breadcrumbs and extra cheese, and broil or bake at 375°F for 10–15 minutes until golden and bubbly.
Servings and timing
This recipe makes about 6 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
- Smoked gouda version: Use smoked gouda for a deeper, more savory flavor.
- Add protein: Stir in cooked bacon, ham, or shredded chicken for a heartier dish.
- Vegetable mix-ins: Add sautéed spinach, broccoli, or roasted tomatoes.
- Make it spicy: Add a pinch of cayenne pepper or chopped jalapeños.
- Different pasta shapes: Shells, rotini, or cavatappi work well to hold the creamy sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave with a splash of milk or reheat gently on the stovetop over low heat, stirring often.
Freezing is not recommended as the sauce may separate when thawed.
FAQs
Can I use pre-shredded cheese?
It’s best to shred your own cheese for smoother melting. Pre-shredded cheese often contains anti-caking agents that can affect the texture.
What’s the difference between gouda and smoked gouda?
Smoked gouda has a deep, savory, smoky flavor, while regular gouda is milder and creamier.
Can I use all gouda, or should I mix cheeses?
You can use 100% gouda, but mixing in cheddar or Monterey Jack adds extra sharpness and complexity.
Is this recipe kid-friendly?
Absolutely! The flavor is creamy and cheesy without being overpowering—kids love it.
Can I make it ahead of time?
Yes, assemble the mac and cheese and refrigerate. Bake when ready, adding a bit more milk if it seems dry.
What can I serve with gouda mac and cheese?
It pairs well with grilled chicken, roasted vegetables, salads, or as a rich side for barbecue dishes.
How can I make it gluten-free?
Use gluten-free pasta and substitute a gluten-free flour blend for the roux.
Can I bake this dish?
Yes! Top with breadcrumbs and bake at 375°F for 15–20 minutes for a golden, crispy finish.
Does gouda melt well?
Yes, gouda melts smoothly and creates a rich, creamy texture perfect for sauces.
Can I use low-fat milk?
You can, but whole milk or cream makes the sauce creamier and more flavorful.
Conclusion
Gouda Mac and Cheese is a deliciously rich and creamy twist on the classic, bringing a subtle smokiness and gourmet feel to your favorite comfort food. Whether served straight from the stovetop or baked with a crispy topping, this dish is perfect for when you want something familiar, but with a little extra flair.
PrintGouda Mac and Cheese
Gouda Mac and Cheese is a creamy, gourmet twist on a comfort food favorite. Featuring rich gouda cheese (smoked or classic), this easy stovetop or baked version delivers velvety, cheesy goodness perfect for family dinners, holidays, or indulgent side dishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Stovetop or Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz elbow macaroni or pasta of choice
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- ½ cup heavy cream (optional)
- 1½ cups shredded gouda cheese
- ½ cup shredded sharp cheddar (optional)
- Salt and black pepper to taste
- ½ tsp garlic powder or onion powder (optional)
- Optional toppings: ½ cup breadcrumbs, parsley, extra cheese
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in milk (and cream if using). Stir until thickened, about 3–5 minutes.
- Reduce heat to low. Add gouda and cheddar, stirring until fully melted and smooth.
- Season with salt, pepper, and optional garlic/onion powder.
- Add cooked pasta and mix until fully coated.
- Serve as-is, or transfer to a baking dish, top with breadcrumbs and cheese, and bake at 375°F for 10–15 minutes until golden and bubbly.
Notes
- Smoked gouda gives a bold, savory flavor—use classic gouda for milder taste.
- For best results, shred cheese from a block—pre-shredded cheese can affect texture.
- To prevent grainy sauce, melt cheese over low heat and avoid boiling.
- Add cooked bacon or roasted veggies for variation.
- To reheat, stir in a splash of milk for creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 75mg
