This Gouda Macaroni and Cheese is everything you crave in comfort food: rich, creamy, and packed with smoky, cheesy flavor. Perfect for busy weeknights, potlucks, or holiday gatherings, this recipe is both easy to make and impossible to resist.
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Classic mac and cheese is delicious, but adding Gouda elevates it to a new level. The smoky flavor of Gouda brings a touch of elegance to the usual creamy cheddar, creating a sophisticated yet cozy dish.
You’ll find yourself coming back for more, not just because it’s cheesy, but because that Gouda makes it just a little bit fancy. Imagine the comforting taste of mac and cheese with a subtle, smoky kick — it’s like the grown-up version of the dish we all love.
Plus, it’s so simple to make, you’ll be amazed at how quickly it disappears!
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Why You'll Love This Recipe?
- Extra Creamy Texture: The combination of milk, half-and-half, and Gouda creates a sauce that’s ultra-smooth and luscious.
- Perfectly Smoky Flavor: Gouda’s subtle smokiness adds depth to the usual cheesy flavors, taking your mac and cheese up a notch.
- Crowd-Pleasing Dish: Whether you’re cooking for family or friends, this dish is a guaranteed hit.
- Easy to Make: With simple ingredients and steps, you can prepare this delicious meal in under an hour.
- Comfort Food Classic with a Twist: It’s nostalgic yet elevated, making it a perfect blend of old and new.
What is Gouda?
Gouda is a semi-hard cheese originally from the Netherlands. It’s known for its creamy texture and nutty, slightly sweet flavor, making it a favorite worldwide.
One of the oldest recorded cheeses, Gouda has been produced since the 12th century! It’s widely loved for its versatility, enhancing everything from sandwiches to casseroles. Gouda’s popularity has grown over the centuries, with different varieties ranging from young, mild options to aged, complex flavors. It’s a great choice for adding a touch of smoky, rich flavor to any recipe, especially mac and cheese.
Ingredients
Here's what you'll need:
- Elbow Macaroni: The classic shape for mac and cheese, holding onto the creamy sauce beautifully.
- Butter: Adds a rich base for the roux, which thickens the sauce to perfection.
- All-Purpose Flour: Helps thicken the sauce for that ultra-creamy texture.
- Whole Milk: Creamier than lower-fat milk, it provides a velvety base for the sauce.
- Half and Half: Adds extra richness, making the sauce decadent without being overly heavy.
- Cheddar Cheese: A key ingredient for its sharpness and classic cheesy taste. Use mild or sharp cheddar cheese.
- Gouda Cheese: The star of the dish, adding a mild smokiness that complements the cheddar.
- Garlic: Provides a subtle, savory note that brings depth to the sauce.
- Beef Bouillon: A secret ingredient that intensifies the umami flavor, making the cheese taste even richer.
- Salt and Pepper: Essential for seasoning and bringing out all the flavors.
- Sugar: Gives a subtle sweetness that balances sharpness of the cheeses.
- Panko Breadcrumbs: For that crunchy, golden topping that contrasts perfectly with the creamy mac and cheese.
See recipe card for quantities.
Substitution and Additions
- Use Gruyère or Fontina: These cheeses melt well and bring a mild nuttiness that pairs wonderfully with creamy Gouda.
- Add Bacon: For a smoky, savory kick, sprinkle in crumbled cooked bacon before baking.
- Try Smoked Paprika: Swap regular paprika for smoked paprika to enhance the smokiness.
- Add Broccoli or Peas: Throw in some veggies to add color and a touch of freshness.
- Switch to Gluten-Free Pasta: Use gluten-free elbow macaroni if you’re avoiding gluten.
How To Make Gouda Macaroni and Cheese?
- Cook Pasta: In a large pot, begin by boiling the macaroni in salted water until al dente. Drain and set aside; this keeps it from getting too soft after baking.
- Make the Roux: In a large saucepan over medium heat, melt the butter. Add the flour, whisking constantly, until the mixture becomes bubbly and golden, about 1–2 minutes.
- Add Milk and Half-and-Half: Slowly pour in the milk and half-and-half, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 3–5 minutes.
- Add Cheeses: Reduce the heat to low and start adding in the cheddar and creamy Gouda, one handful at a time. Stir after each addition until the cheese is fully melted and the sauce is smooth.
- Season: Stir in the garlic, beef bouillon, salt, sugar, and black pepper to taste. Adjust seasoning as needed for your desired flavor.
- Combine: Add the cooked macaroni to the cheese sauce, stirring until every noodle is coated with creamy, cheesy goodness.
- Bake: Pour the macaroni mixture into a greased baking dish. Sprinkle panko breadcrumbs on top for a crispy crust. Bake at 350°F (175°C) for 20–25 minutes, or until the top is golden and bubbly.
- Serve.
Variations
- Four Cheese Blend: Mix Gouda with cheddar, mozzarella, and Parmesan for a richly layered flavor.
- Spicy Gouda Mac: Add diced jalapeños or a pinch of red pepper flakes to bring some heat to your dish.
- Truffle Gouda Mac: Drizzle a bit of truffle oil before baking for a luxurious twist.
- Vegan Version: Replace the dairy ingredients with plant-based milk, butter, and vegan cheeses for a delicious alternative.
- Smoked Gouda Cheese and Ham: Fold in diced ham for extra heartiness and a perfect pairing with Gouda’s smoky flavor.
What To Serve With This
- Green Salad: A light green salad with a zesty vinaigrette balances the creamy richness of the mac and cheese.
- Roasted Veggies: Try roasted Brussels sprouts, broccoli, or carrots to add color and nutrients.
- Grilled Chicken: Adding grilled chicken on the side can make it a complete meal, adding protein to the mix.
- Garlic Bread: For all the carb lovers, a slice of warm garlic bread or crusty whole wheat bread makes this comfort food even more indulgent.
- Egg Casserole: The rich, cheesy flavor of Gouda mac and cheese adds a comforting, indulgent side to the casserole.
- Mango Glazed Ham: The sweet and fruity glaze of the ham contrasts nicely with the spicy, creamy soup.
- Green Bean Casserole: This comforting dish adds a crunchy, creamy side that complements the rich flavors of this pasta.
- Broccoli Cheddar Soup: A warm, cheesy broccoli soup adds extra creaminess to the meal.
- Sweet Potato Casserole: A slight contrast to the rich and cheesy mac and cheese. Together, they create an indulgent, satisfying meal.
How to Store Leftovers
Refrigerate any leftovers in an airtight container for up to three days. When reheating, add a splash of milk to help restore the creamy texture, as the pasta may absorb some of the creamy cheese sauce in the fridge.
Expert Tips
- Use Freshly Shredded Cheese: Pre-shredded cheese has additives that can prevent it from melting smoothly.
- Don’t Overcook Pasta: Slightly undercook your macaroni to prevent it from becoming mushy after baking.
- Let the Sauce Thicken: Make sure your cheese sauce has a thick, creamy consistency before combining with pasta.
- Season as You Go: Taste the cheese sauce before adding the pasta to ensure it’s seasoned perfectly.
- Go Easy on Salt: Cheese is already salty, so add salt gradually to avoid an overly salty dish.
Recipe FAQs
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Cheddar, mozzarella, Parmesan, and Gruyère all work well with Gouda, enhancing its creamy and smoky notes.
Cheddar is a classic choice, but Gouda, Gruyère, and even Monterey Jack can elevate the flavor for different twists.
Yes, freeze it in an airtight container for up to two months. When ready to eat, thaw and bake at 350°F until heated through.
Yes, just substitute gluten-free pasta and flour for a gluten-free version that’s equally delicious.
Absolutely! Add cooked, diced ham, bacon, or even pulled chicken for a heartier version.
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Gouda Macaroni and Cheese Recipe
Equipment
- 1 large pot for cooking pasta
- 1 skillet or sauce pan for cooking the sauce
Ingredients
- 1 pound Elbow Macaroni
- ½ cup butter
- 3 cloves garlic minced
- ½ cup All purpose flour
- 2 ½ cup whole milk
- 1 ½ cup Half and Half
- 3 cups cheddar cheese shredded
- 2 cups Gouda cheese shredded
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon beef buillion
- 2 teaspoon white sugar
- 1 cup Panko bread crumbs/ coffee crackers
Instructions
- Cook Pasta: In a large pot, begin by boiling the macaroni in salted water until al dente. Drain and set aside; this keeps it from getting too soft after baking.
- Make the Roux: In a large saucepan over medium heat, melt the butter. Add garlic and cook until fragrant for about 1-2 minutes. Add the flour, whisking constantly, until the mixture becomes bubbly and golden, about 1–2 minutes.
- Add Milk and Half-and-Half: Slowly pour in the milk and half-and-half, stirring constantly to avoid lumps. Continue cooking and stirring until the mixture thickens, about 3–5 minutes.
- Add Cheeses: Reduce the heat to low and start adding in the cheddar and creamy Gouda, one handful at a time. Stir after each addition until the cheese is fully melted and the sauce is smooth.
- Season: Stir in the beef bouillon, salt, sugar and black pepper to taste. Adjust seasoning as needed for your desired flavor.
- Combine: Add the cooked macaroni to the cheese sauce, stirring until every noodle is coated with creamy, cheesy goodness.
- Bake: Pour the macaroni mixture into a greased baking dish. Sprinkle panko breadcrumbs on top for a crispy crust. Bake at 350°F (175°C) for 20–25 minutes, or until the top is golden and bubbly.
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Notes
- Use Freshly Shredded Cheese: Pre-shredded cheese has additives that can prevent it from melting smoothly.
- Don’t Overcook Pasta: Slightly undercook your macaroni to prevent it from becoming mushy after baking.
- Let the Sauce Thicken: Make sure your cheese sauce has a thick, creamy consistency before combining with pasta.
- Season as You Go: Taste the cheese sauce before adding the pasta to ensure it’s seasoned perfectly.
- Go Easy on Salt: Cheese is already salty, so add salt gradually to avoid an overly salty dish.
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