This rich and creamy gouda mac and cheese is easy to make and only takes a few minutes. It's made with simple ingredients that you might already have in your pantry.
This one-pot dish is a family favorite and a perfect way to feed a crowd. I share both a stovetop and oven-baked version. I also highlighted some tips below to help you perfect this recipe every time.
I assure you, this will be your go-to Mac and cheese recipe when the comfort food cravings call.
Serve alongside my banana roll bread, grilled fish, or this eggless cornbread for a filling meal.
Jump to:
Why This is The Best Smoked Gouda Mac and Cheese Recipe.
Mac and cheese is a favorite American dish that can be enjoyed all year round. This version with gouda cheese and Cajun seasoning is delicious. Here's why it's great:
- Flavorful: Adding Cajun seasoning gives it a delicious and unforgettable flavor.
- Easy: Although there are a few steps, this simple recipe requires minimal effort and fewer dishes.
- Budget-friendly: It uses essential pantry ingredients that you might already have.
- Great for a crowd: This recipe easily feeds a large group. Double the recipe and use disposable foil or a larger baking dish for easy transport. I take this dish and my jollof rice to potlucks or any large gathering where a food swap is required. It's always a hit with the crowd and for good reasons.
- Versatile: Add veggies for more texture or use milk with less fat for a lighter version, like my cauliflower mac and cheese recipe.
📃Ingredient Description
Here are the main ingredients you'll need to make this recipe:
- Macaroni: This is a classic pasta shape for mac and cheese. Its hollow tubes perfectly hold the creamy sauce. You can substitute it with other short pasta, like penne or shells.
- Butter: Form the roux base (a thickening agent) for the sauce. It adds richness and helps the flour blend smoothly into the liquid.
- All-purpose flour: Mixed with butter, it creates a roux to thicken the sauce, giving it a smooth texture.
- Milk and Cream: A mixture of milk and cream adds thickness and a rich texture to the sauce. It also helps the cheese melt smoothly.
- Seasonings: Dry mustard powder, garlic powder, smoked paprika, and Cajun seasoning (I swear by the “slap ya mama” brand) were my seasonings of choice. Each seasoning adds a distinct flavor to the recipe, and the Cajun seasoning adds a smoky and spicy taste.
- Cheese: gouda and sharp cheddar (preferably smoked). The smoked Gouda adds a depth of
- breadcrumbs: Italian panko breadcrumbs add a tasty finish to the recipe. Although I used this for the oven version, you can sprinkle it before serving.
Please refer to the recipe card for the exact measurements.
💭Variations and Substitutions
- Swap gouda for cheddar, gruyère, Monterey jack, or a mix for different flavors.
- For a creamier texture, use heavy cream, evaporated milk, or non-dairy milk (like almond or oat) for a dairy-free version.
- Swap butter for olive oil or a plant-based alternative for a lighter option.
- Add crispy bacon, sautéed mushrooms, or steamed broccoli for more texture.
- Add cooked chicken, shrimp, sausage, or ground beef for a heartier meal.
- Add cayenne pepper or a splash of hot sauce to take it up a notch.
- If you are feeling adventurous, top it off with crushed chips, fried onions, or herbed breadcrumbs for a crunchy finish.
- Instead of milk or half and half, use heavy cream for a richer result or more milk for a lighter version. You might have to use a thickening agent to thicken the sauce or add more cheese than is required.
It’s important to note that when making substitutions in recipes, the texture and flavor may be slightly different. However, these substitutes are the best options for changing the original recipe.
📝Step-by-Step Instructions
Detailed instructions are outlined in the recipe card below, but here are a few steps with visuals to guide you:
Stove-top method
Step 1:
Bring a large pot of salted water to a boil. Add the macaroni and cook until Al-dente. To prevent it from sticking, toss it with a bit of olive oil.
Step 2:
Melt the butter over medium heat, then whisk in the flour until the roux turns golden. This step is vital to avoid any raw flour taste.
Step 3:
Slowly add the milk, then half and half while whisking to avoid lumps. Cook for a little bit.
Step 4:
Stir in the seasonings and the mustard powder. Stir to incorporate all the ingredients. Don’t adjust the seasoning, as the cheese tends to be salty.
Step 5:
Reduce the heat and gradually add the shredded gouda cheese. Stir the mixture constantly until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasoning if necessary.
Step 6:
Once your sauce is smooth, stir the cooked pasta into the cheese sauce. Mix until the pasta is completely drenched with the sauce.
You can stop here for the stove-top version. If you prefer the baked version, read further.
Oven Version
Step 7:
Pour the mac and cheese into a greased 9 x13-inch baking dish or cast iron skillet.
Mix the panko breadcrumbs with the melted butter in a small bowl and sprinkle over the gouda macaroni and cheese.
Step 8:
Transfer to the preheated oven. Bake until golden and bubbly. Then broil for a few minutes until the top is browned and crisp. Remove from heat, garnish with parsley if you prefer, and serve.
👩🏽🍳Maur's Tips
- I've used two types of cheese in this recipe, cheddar and gouda, but I prefer smoked gouda and sharp cheddar for the utmost flavor.
- I highly recommend using grated cheese, as it melts smoother than pre-shredded, and it often contains anti-caking agents that can create a grainy texture.
- Avoid boiling the sauce, as high heat can cause the cheese to separate, making the sauce gritty. Keep the heat medium-low when adding cheese.
- If the sauce feels too thick, add more milk until you reach your desired consistency.
- For extra flavor, mix some smoked paprika or garlic powder into the panko topping before baking.
- This recipe reheats well; the sauce can be made in advance if the baked version is used. Refrigerate in an airtight container for up to 2 days.
📝Recipe FAQS
Cheddar is a classic choice for mac and cheese because it melts well and provides a sharp, tangy flavor. However, multiple types of cheese can elevate your dish. Examples are gouda, gruyere, and parmesan, to mention a few.
Yes, you can make the cheese sauce ahead of time. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring to maintain a smooth texture. If it thickens, add a splash of milk or pasta water, then proceed with the rest of the recipe.
Here is a list of cheeses that complement cheddar and a brief description to guide your decision:
Gruyère: Nutty and melts beautifully.
Gouda: Creamy with a mild, buttery flavor.
Parmesan: It adds a sharp, salty flavor, so hold off on adding salt until the end while adjusting for taste.
Monterey Jack: Mild and extra creamy.
Fontina: it adds a smooth and slightly earthy note and melts well.
Love One Pot Dishes? Here are Some Tasty One Pot Dishes to Try:
Have you given this recipe or any other from my website a try? Please consider leaving a ⭐ star rating and sharing your experience in the 📝 comments section. Your feedback means the world to me, and I'm excited to hear from you!
PEACE & LOVE
Maureen
Disclosure: This post may contain affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you extra money, they will help us keep this site up and running! Please check out our disclosure policy for more details. Thank you for your continuous support.
📖 Recipe
Gouda Mac and Cheese
Equipment
- Cast iron skillet Or saucepan
- cheese grater
Ingredients
- 12 oz 340g dry elbow macaroni (or your preferred pasta. About 3 cups)
- ½ cup unsalted butter 1 stick + 2 tbs
- ¼ cup all-purpose flour
- 2 cups whole milk plus extra if needed
- 1 ½ cups half and half
- 1 teaspoon dry mustard powder or coarse ground
- 1 ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- 2 teaspoons Cajun seasoning I swear by “slap ya mama” brand
- ground black pepper to taste
- 3 cups shredded gouda cheese preferably smoked 325g
- 1 cup shredded sharp cheddar 115g
- ½ cup Italian panko breadcrumbs for the oven version
Instructions
- Preheat the oven to 350°F. Set the oven rack to the center.
- Boil a large pot of salted water and cook the macaroni according to the package instructions until just al dente (about 1-2 minutes less than the recommended time as this will be cooked further in the sauce and oven).12 oz 340g dry elbow macaroni
- Drain the pasta and set it aside. Toss it with a bit of olive oil to prevent sticking.
- In a large saucepan or cast iron skillet, melt the butter over medium heat. Once melted, whisk in the flour. Stir constantly for about 2 minutes until the roux turns golden but not burnt. This step is vital to avoid any raw flour taste.½ cup unsalted butter, ¼ cup all-purpose flour
- Slowly add the milk and half and half while whisking to avoid lumps. Keep whisking until the mixture thickens—this should take about 6 minutes.2 cups whole milk, 1 ½ cups half and half
- Stir in the mustard, garlic powder, Cajun seasoning, smoked paprika, salt, and black pepper.1 teaspoon dry mustard powder, 1 ½ teaspoon garlic powder, 1 teaspoon smoked paprika, 2 teaspoons Cajun seasoning, ground black pepper to taste
- Reduce the heat and gradually add the shredded gouda and cheddar cheese. Stir the mixture constantly until the cheese is fully melted and the sauce is smooth and creamy. Taste and adjust seasoning if necessary.(If the sauce feels too thick, add more milk until you reach your desired consistency).3 cups shredded gouda cheese, 1 cup shredded sharp cheddar
- Once your sauce is smooth, stir the cooked pasta into the cheese sauce. Mix until well combined.If you intend to avoid baking it further in the oven, you can Serve it immediately, garnished with fresh herbs like parsley, and topped with bread crumbs.
- If using a non oven safe pot, Pour the mac and cheese into a greased 9x13-inch baking dish or cast iron skillet.
- Add the remaining butter into a small bowl, and melt in the microwave for 20 seconds or until melted. Pour in the panko breadcrumbs, and mix until crumbly.
- (This adds a crispy, flavorful topping).
- Sprinkle the breadcrumb mixture evenly over the mac and cheese. Bake for 23-25 minutes. Increase the oven temperature to broil, and bake for 1-2 minutes or until the top is golden brown and the edges are bubbling. Let it cool for a few minutes before serving to allow the sauce to set slightly.Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.½ cup Italian panko breadcrumbs, ½ cup unsalted butter
Notes
- Feel free to use only gouda if you don’t have cheddar.
- Full-fat heavy cream can be used instead of half and half; use only a cup, then add milk, water, or vegetable stock.
- To store, place any leftovers in an airtight container and refrigerate for up to 2 days. To reheat, add a little water, milk, or vegetable/chicken stock.
- Avoid boiling the sauce, as high heat can cause the cheese to separate, making the sauce gritty. Keep the heat medium-low when adding cheese.
- If the sauce feels too thick, add more milk until you reach your desired consistency.
Kayla says
This was so delicious. I made it for thanksgiving but I didn’t add the breadcrumbs. Everyone loved it! I’ll go check your other recipes now 💕
Maureen Celestine says
Music to my ears, Kayla. Thanks for the feedback. Enjoy the scroll!