This super easy gouda mac and cheese recipe is super creamy, rich, and packed with flavors. It’s super delicious, quick, and easy to make in just under 30 minutes!
One of the Best Gouda Mac and Cheese Ever!
This super delicious gouda mac and cheese might be the best mac and cheese you would ever make. It has a thick, creamy sauce that you can make in no time. This is the type of comfort food you want after a long week at work!
After several tests of different types of mac and cheese, I think that this time I nailed it! just cook the sauce separately from the pasta, it gives it more texture. Also a pro tip: use Evaporated Milk, it is thicker and more concentrated than regular one. This helps with the smoothness of the sauce.
Ingredients
Cheddar cheese: I always use regular cheddar cheese that is sold by weight and I shred it myself at home whenever I need to.
Gouda cheese: also for this one I buy a block of gouda and cut it into small portions then shred it whenever I need in the typical mac and cheese recipes, or cut it in slices for different burger recipes.
Whole milk: The tip for the best creaminess is to use powdered milk diluted in warm water, this method makes sure that you get the best thickness of the milk by not over-watering it.
Macaroni: elbow macaroni is a classic, but you can opt for different shapes if you want to.
Butter and flour: the base to make the Béchamel like sauce.
salt, pepper, and paprika: the two musketeers of seasonings and smoked paprika to sprinkle on top.
How to Make Gouda Mac and Cheese
Making this super creamy stovetop mac and cheese is all about the perfect cheese sauce. Here is how you can make the perfect Béchamel like sauce in no time:
- In a large saucepan or a skillet melt the butter over high heat and add in the all-purpose flour, cook it for a few minutes until golden.
- Slowly stir in the diluted milk. season to taste with some salt and black pepper.
- Add the freshly shredded cheeses away from the heat source. Add the precooked pasta to the mix and toss everything together.
- And Voila! Enjoy the perfect creamy and cheesy mac and cheese!
Can I use pre-shredded cheese?
- If you ask me that question, my answer would be: grate your own cheese with a grater, it is tastier than buying pre-shredded cheese in small bags.
Can I bake the Mac and Cheese?
Short answer, Yes! long answer, you can add this mac and cheese to a baking dish (Ceramic Pyrex) and cover it with more shredded cheddar cheese on top, to prevent heat from burning the macaronies.
Bake for about 15 to 20 minutes at 350F. But keep in mind that this version of mac and cheese is way less saucy than the stovetop one.
can you freeze mac and cheese?
You can, indeed! For hectic nights when there isn’t time to cook, freezing Mac & Cheese is a terrific method to save leftovers. Learn our hints and techniques for reheating mac and cheese as well.
You can freeze any leftover mac and cheese, whether you use a box or a homemade version.
how long to bake mac and cheese at 350
In an oven that has been preheated to 350 degrees, mac and cheese bakes for around 20 to 25 minutes. Give your macaroni and cheese a nice stir every 7 minutes.
What to serve with it
This recipe is bulletproof and would go with pretty much anything!
- You can make it a perfect meal with a side of Caesar salad.
- Also, it can make a great dish with baked chicken tenders.
Leftovers and Storage
- leftovers will keep for 3 to 4 days in a sealed container in the fridge.
- Reheat any remainings over low heat on the stovetop, add a little bit of milk if you need to, or in the microwave for a couple of minutes until warm enough.
- For freezing, I don’t recommend freezing any kind of mac and cheese ever! because the sauce will likely separate.
If you have any questions about Gouda mac and cheese, feel free to comment down below! I hope you and your whole family will enjoy it!
More Easy Delicious Recipes:
- Instant Pot Navy Bean Soup
- Instant Pot Fried Rice
- Instant Pot Red Lentil Soup
- Air Fryer French Toast
- Instant Pot Chicken Drumsticks
Quick and Easy Gouda Mac and Cheese
Ingredients
- 1 pound uncooked macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3/4 cups powdered milk diluted in 2 1/2 cups of warm water
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 2 cups freshly shredded cheddar cheese
- 1/2 cup freshly shredded gouda cheese
Instructions
- In a large saucepan cook the pasta in salted water until al dente or according to the packaging instructions.
- Meanwhile, in another skillet melt the butter over medium-high heat. add in the all-purpose flour and keep stirring. cook until reaching brown color.
- Slowly add in the diluted powdered milk, then whisk in the remaining seasonings (salt and pepper). Cook until the sauce starts to thicken a little bit.
- Take the skillet off the heat and add the freshly shredded cheddar cheese and gouda. stir in until completely melted.
- Add in the cooked pasta and toss with a wooden spoon until completely covered with the cheese sauce.
- Add some salt and pepper to taste, and sprinkle some smoked paprika on top.
- Serve immediately while hot!
Recipe Notes
- use freshly shredded cheese that you buy by block and shred by yourself! It will taste much better than the other ones.
- for the best results with the milk, use the powdered milk diluted in x3 of water. this step is very crucial to get the best creaminess of the mac and cheese.
- keep in a fridge in a closed container for up to 4 days.
- for reheating, add a little bit of warm milk and reheat in the oven.
gouda is one of my favorite cheeses, but i didn’t know that we can make a mac and cheese with it! it turns out we can, and it is super delicious!
it looks so creamy! def gonna try this next time!
This looks delicious! Thanks for sharing!
Thank you 🙂
I’ve never tried using gouda for Mac and cheese. Thanks for sharing!
u welcome! you can try it on weekends, trust me! it is with it!
So creamy and delicious! The whole family loved it
Thanks for the comment!
This looks so rich and creamy and I love the gouda flavour too.
the gouda cheese is so creamy and makes the mac and cheese so creamy and tasty too! thanks for your comment 🙂
Great recipe! wonderful tip about using evaporated milk, and we loved gouda in this. We had some leftovers too, and it reheated very well in the microwave too!
yeah the evaporated milk is so important for me because I can adjust the heaviness of the milk by not adding too much water to it, which results in a much creamier mac and cheese! glad you enjoyed it, and Thank you for your comment Btw! 🙂
Well, let’s just say that I can never say NO to a good mac and cheese recipe LOL
me neither 😀
I love any kind of twist on mac and cheese and the gouda on this was amazing.
this was my first time using gouda on a mac and cheese, and I’m glad I did! 😀
Love the twist to traditional mac and cheese. so delicious. Thanks for sharing