This is the mac and cheese I make when I want something rich, velvety, and completely indulgent. Two kinds of gouda, whole milk, and a touch of dijon mustard turn a simple stovetop sauce into pure comfort.
Gouda Mac And Cheese: A Creamy And Flavorful Twist On A Classic 33
It serves 8, with just 5 minutes of prep and about 30 minutes of cooking. No oven and no fuss, since one pot of pasta does most of the work. Trust me, you will want seconds.
I used to think all mac and cheese was the same. Then I made this one, and honestly, it changed my whole approach. This is not an average white sauce macaroni. It is a game changer, and here is why.
The sauce starts with a simple flour based bechamel. Whole milk brings the richness, and two kinds of gouda bring the flavor.
Regular gouda adds that nutty, buttery note, while smoked gouda layers in a gentle smoky depth that makes people ask what is in there. A small spoonful of dijon mustard ties everything together and makes the cheese taste even cheesier.
Then there is the texture. Al dente pasta gets folded into a velvety sauce that clings to every curve and spiral, so every single bite is creamy. No dry noodles, and no watery puddle at the bottom of the pot.
Gouda Mac And Cheese: A Creamy And Flavorful Twist On A Classic 34
Here is the one rule I never break. Shred your own cheese. Pre shredded cheese is coated in starch to keep it from sticking together in the bag, and that starch turns a silky sauce into a clumpy mess. Nobody wants that. Trust me on this one.
We make this on busy weeknights when I need dinner on the table fast, and I also bring it to holiday tables as a side dish. It is a family favorite in our house, and leftovers rarely survive the night.
If you have only ever had the boxed version, this is a different world. Real milk, real butter, and real cheese do the work here, and you can taste every one of them in the first bite. It is comfort food that actually tastes like food.
For a fast weeknight dinner, this works.
For a holiday side dish, this works.
For a potluck where you want to impress, this works too.
Ingredients and Substitutions
Read through the list once before you start. Nothing here is hard to find, and the whole pot comes together in about 35 minutes once the water boils. If you are shopping today, the gouda is the one thing worth a second look, so buy a block instead of a bag.
4 tablespoons salted butter
5 cloves garlic, finely minced
3 tablespoons all purpose flour
3 cups whole milk, room temperature
2 cups gouda cheese, shredded by hand
1 cup smoked gouda cheese, shredded by hand
1/2 teaspoon dijon mustard
Kosher salt, to taste
Black pepper, to taste
1 lb pasta, such as fusilli corti bucati
Now for the swaps. I have tried most of these myself, and they all work.
For a butter swap, unsalted butter is fine. Just add an extra 1/4 teaspoon of salt to the sauce.
For a garlic swap, fresh garlic is best, but garlic powder works when the cloves are missing from your kitchen.
For a milk swap, whole milk gives the creamiest, richest result. Heavy cream makes it even more decadent, while skim milk gives you a lighter pot.
For the cheese, stick with regular gouda and smoked gouda. Aged gouda does not melt well, so save it for a cheese board. American cheese, parmesan, or white cheddar can be added if you want even more melt.
For the mustard, a pinch of dry mustard can stand in for the dijon.
For seasoning, kosher salt and black pepper are essential. White pepper is optional, and a little onion powder or garlic powder is a nice adjustment at the end.
For the pasta, I used fusilli corti bucati, but elbow macaroni, small shells, or any macaroni noodles work just as well.
Shred the gouda yourself. Pre shredded cheese is dusted with starch, and that starch is what turns a smooth sauce gritty.
Gouda Mac And Cheese: A Creamy And Flavorful Twist On A Classic 35
One more thing before you cook. Room temperature milk blends into the roux far more smoothly than cold milk straight from the fridge, so pull it out a little early if you can.
The same goes for the cheese, which melts faster and more evenly when it is not ice cold. I do not give an exact number for the salt and pepper because it depends on your cheese and your taste. Season, taste, and adjust as you go.
How to make it
This is a stovetop recipe from start to finish, so keep the pot handy and stay close. Here is how it goes, step by step.
Gouda Mac And Cheese: A Creamy And Flavorful Twist On A Classic 36
Boil a large pot of salted water and cook the pasta al dente according to the package directions. Drain it and set it aside.
Meanwhile, melt the butter in a heavy bottomed saucepan over medium heat. Add the minced garlic and a pinch of salt, then cook for about 2 minutes, until the garlic is softened but not browned.
Whisk in the flour and let the roux cook for one to two minutes, until the raw flour taste has disappeared.
Whisk in the room temperature milk and a few pinches of salt, then turn the heat down to medium low.
Let the milk simmer for five to ten minutes, until it has thickened and reduced slightly.
Whisk in the cheese one cup at a time, using both the regular and the smoked gouda, little by little, until the sauce is smooth and creamy. Let each addition melt fully before you add the next one.
Add the dijon mustard and stir, then season with salt and pepper to taste.
Mix in the pasta, season with salt and pepper once more, and serve right away.
Serve it immediately, while the sauce is still loose and glossy. As the pot sits, the sauce tightens and the pasta keeps drinking it in.
Gouda Mac And Cheese: A Creamy And Flavorful Twist On A Classic 37
If you need to hold it for a few minutes, keep it over the lowest heat and stir in a splash of milk right before serving. And always taste the sauce before the pasta goes in. If it tastes flat, it needs salt.
Gouda Mac And Cheese: A Creamy And Flavorful Twist On A Classic 38
If it tastes too salty, a splash more milk fixes it fast. A spoonful of the starchy pasta water also loosens a sauce that has gone too thick.
Gouda Mac And Cheese: A Creamy And Flavorful Twist On A Classic 39
Helpful Tips
Three tips make a real difference here.
Shred your own cheese. Pre shredded cheese has anti caking agents that keep it from melting smoothly. A food processor makes short work of a block of gouda.
Use a heavy bottomed pot. A small saucepan or medium pot with a thick base spreads heat evenly and keeps the sauce from scorching.
Want it baked? Pour the finished mac and cheese into a greased baking dish, sprinkle bread crumbs over the top, and bake at 375 degrees Fahrenheit until golden brown.
For extra cheesiness, stir in sharp cheddar, colby jack, or a spoonful of cream cheese. This could be cheesier is not a complaint I ever want to hear at my table. Fresh cracked pepper over the top is a nice final touch.
Gouda Mac And Cheese: A Creamy And Flavorful Twist On A Classic 40
If you are feeding a crowd, a wide shallow bowl helps the sauce stay glossy and keeps the pasta from clumping.
Can I bake this mac and cheese
Yes, you can bake it, but here is the catch. Baking the whole dish can dry it out, so I only bake for the crust on top. The sauce stays creamy underneath while the top turns golden.
For a cheesy crust, add 1.5 cups of shredded cheese over the top, such as cheddar, gouda, or mozzarella, and bake for about 20 minutes, until the cheese is melted, blistering, and bubbly.
Gouda Mac And Cheese: A Creamy And Flavorful Twist On A Classic 41
For a crunchy crust, melt 2 tablespoons of butter, mix it with 2 cups of seasoned bread crumbs, sprinkle the mixture over the mac and cheese, and bake until golden brown.
Either way, keep an eye on it, because the line between golden and burnt is shorter than you think. It is also a smart way to refresh a pan of mac and cheese the next day, and the topping keeps the pasta underneath from drying out.
What to pair with it
Mac and cheese loves company, and the right side dish makes the whole plate sing. What to pair with it really depends on the season and how hungry your crowd is. Here is what I serve.
Gouda Mac And Cheese: A Creamy And Flavorful Twist On A Classic 42
Sides: southern black eyed pea dip, kale butternut squash salad, or kale apple slaw.
Main dishes: a honey pepper pimento cheese sandwich, sweet and sauerkraut pork, or pesto chicken meatballs.
Dessert: four ingredient peanut butter blossom cookies, strawberry shortcake oreo truffles, or an easy cool whip key lime pie.
For a cookout, I lean on the slaw and the pimento cheese sandwich. For a cozy night in, the meatballs and a cookie finish the job. For a bigger spread, add a simple green salad or a basket of warm bread and let everyone build their own plate.
Storage & Reheating
Leftovers are rare around here, but if you have them, store the mac and cheese in an airtight container in the fridge for up to 3 days.
To reheat, add a splash of milk or half and half to loosen the sauce, then warm it over medium low heat, stirring now and then, until it is smooth again. A microwave works in a pinch, but the stovetop gives you the creamiest finish.
FAQs
What makes gouda mac and cheese creamy?
The creaminess comes from a béchamel-style roux made with butter, flour, and whole milk, which is then enriched with melted gouda. Using whole milk and hand-shredded cheese prevents a grainy or clumpy sauce. The recipe also incorporates Dijon mustard, which adds tang and enhances the cheese flavor.
Can you use smoked gouda in mac and cheese?
Yes, smoked gouda is a fantastic addition to mac and cheese. This recipe uses 2 cups of shredded regular gouda and 1 cup of shredded smoked gouda. The smoked gouda adds a nutty, savory depth that makes the dish more flavorful and gourmet.
What is the best pasta shape for gouda mac and cheese?
Pasta shapes with nooks and crannies, like fusilli corti bucati, elbow macaroni, or small shells, work best because they hold the cheese sauce well. The recipe calls for 1 lb of pasta, cooked al dente, to ensure it holds its texture when mixed with the creamy sauce.
How do you reheat gouda mac and cheese?
To reheat, add a splash of milk or half-and-half to loosen the sauce and warm it gently on the stovetop over medium-low heat, stirring until smooth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and reheating this way helps restore its creamy consistency.
Creamy Gouda Mac and Cheese, Quick & Easy Recipe This is the mac and cheese I make when I want something rich, velvety, and completely indulgent. Two kinds of gouda, whole milk, and a touch of dijon mustard turn a simple stovetop sauce into pure comfort.
Total Time:0 min
Yield:8 servings 1x
Ingredients
Scale
4 tablespoon salted butter 5 cloves garlic, finely minced 3 tablespoon flour 3 cups whole milk, room temp 2 cups gouda cheese, shredded by hand 1 cup smoked gouda cheese, shredded by hand 0.5 teaspoon dijon mustard kosher salt pepper 1 lb pasta of your choice (I used fusilli corti bucati pasta from trader joes)
Instructions
1-Get a large pot of salted water: Get a large pot of salted water boiling and cook your pasta al dente according to the directions it comes with. 2-Meanwhile, melt butter in a heavy bottomed: Meanwhile, melt butter in a heavy bottomed sauce pan over medium heat. Add minced garlic and pinch of salt and cook for 2 minutes or until softened but not browned. 3-Whisk in flour and let the roux: Whisk in flour and let the roux cook for 1-2 minutes or until the flour taste has disappeared. 4-Whisk in room temp milk and a: Whisk in room temp milk and a few pinches of salt then turn the heat to medium-low. 5-Let the milk simmer for 5-10 minutes: Let the milk simmer for 5-10 minutes so that it is thickened and slightly reduced. 6-Now whisk 1 cup of cheese (both: Now whisk 1 cup of cheese (both the regular and smoked gouda) at a time, little by little, until the sauce is smooth and creamy. 7-Add the dijon mustard and stir: Add the dijon mustard and stir. Season with salt and pepper to taste. 8-Mix in the pasta and season with: Mix in the pasta and season with salted and pepper before serving.
Last Step:
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