Gouda Mac and Cheese

5 from 1 vote

This rich and creamy gouda mac and cheese is easy to make. It only takes a few minutes and uses simple pantry ingredients. This one-pot dish is a family favorite and a perfect way to feed a crowd. I share a stovetop, oven-baked version, and tips to help you perfect the dish.

Prep Time6

Cook Time39

Total Time45

Course: Dinner

Cuisine: American

Servings:

Calories: 1036kcal

Author: Maureen Celestine

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 tsp dry mustard powder, 1 ½ tsp 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.

Disclaimer: Please note that the nutritional information provided is an estimate and may be inaccurate. It's always best to consult a qualified nutritionist or use your discretion when making dietary choices.

Nutrition