Gouda Macaroni and Cheese Recipe

5 from 1 vote

Gouda Macaroni and Cheese Recipe

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.

Prep Time15

Cook Time45

Total Time1

Course: Side Dish

Cuisine: American

Servings: people

Calories: 804kcal

Author: Rose Sioson

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.

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.

Nutrition