There's mac and cheese... and then there's Gouda mac and cheese. The kind that makes you feel like you upgraded from sweatpants to stretchy jeans. It's creamy, a little smoky, and a perfectly cozy comfort food. Somehow fancy enough to serve to guests but easy enough for a Tuesday night when the kids are yelling for snacks.
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If you love comfort food dinners like this Gouda mac and cheese, you'll also want to try my potsticker casserole recipe, chicken stew with dumplings, or this decadent apple pie cheesecake for dessert. These are the kind of dependable, crowd-pleasing recipes that make weeknight dinners feel a little more special without adding extra stress.
Why You'll Love This Recipe
- This mac and cheese with Gouda is ultra creamy and smooth with a slight smoky flavor (don't worry, it doesn't overpower the dish).
- It is easy enough to make for a weeknight, but impressive enough to serve to guests or bring to a party.
- Baked Gouda mac and cheese is perfect as a holiday side or cozy main dish.
- Gouda cheese melts beautifully, creating a silky smooth sauce that feels richer than traditional cheddar-based mac and cheeses.
- The key to this Gouda mac and cheese is the texture. The sauce stays smooth and creamy, coating every bite of pasta without clumping or separating.
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Ingredients You'll Need
- Elbow Noodles - Other tubular noodles can be used, like cavatappi or penne.
- Whole Milk - Whole milk is best for creaminess, but it can be substituted for other percentages of milk.
- Evaporated Milk - Because evaporated milk has a higher protein concentration than regular milk, it helps emulsify the creamy Gouda cheese sauce, and makes it silky smooth.
- Gouda, Harvarti, and Sharp White Cheddar - Be sure to freshly grate these cheeses by hand. The pre-shredded cheese that is sold in bags has anti-caking agents added to it. The anti-caking agents will affect how the cheese melts and make the texture grainy.
- Buttery Panko Topping - The panko + butter topping is completely optional.
A full list of ingredients with exact quantities can be found on the recipe card below.
Best Addins
- Crispy Bacon Bits - Cook 8-10 pieces of bacon until crispy, crumble it into bits and stir it into the mac and cheese when the noodles are added.
- Caramelized Onions - Caramelize 2 whole sweet onions and stir them into the mac and cheese when the noodles are added, or add them on top, underneath the panko topping.
- Chicken - Add shredded roast chicken or velvet chicken breast for extra protein.
- Lobster or Shrimp - Add some cooked lobster or chopped garlic butter shrimp to this smoked Gouda mac and cheese for fancy vibes and a delicious treat!
- Jalapeños - Toss some chopped fresh or pickled jalapeños into the mac and cheese when the noodles are added for a spicy kick.
If you love this version, be sure to check out my white cheddar mac and cheese for a sharper, more classic twist.
How To Make Mac And Cheese with Gouda Cheese
Buttery Panko Topping
Make the panko topping (optional) by stirring the panko together with 2 Tablespoons of melted butter and parsley. Cover and set aside.
Also, bring a large pot of salted water to a boil on the stove and cook the elbow noodles to al dente.
Making The Roux
The roux is what thickens the cheese sauce.
To make it, melt the butter in a large deep skillet. After the butter has melted, add the spices and cook for 1 minute. Stir in the flour using a whisk and cook for 1 additional minute.
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The Cheese Sauce
Slowly add the whole milk, evaporated milk and cream to the roux, whisking to fully incorporate. Whisk in the Dijon mustard and cook the sauce until it thickens slightly, about 5 minutes.
Remove the skillet from the heat and slowly, one handful at a time, add all of the shredded Gouda, Harvarti and Sharp Cheddar cheeses. Stirring well between each addition.
Add NOodles & Mix-ins
Add the cooked and drained noodles to the Gouda cheese sauce, as well as any mix-ins that you like.
Stir well to fully coat the noodles with cheese sauce.
Step 5
Spread noodles into a thin, even layer (if your skillet is oven safe) or transfer mac and cheese to a large 9x13-inch casserole dish.
Top with Parmesan cheese and all of the buttery panko breadcrumb topping.
Step 6
Bake until the top is golden brown and the mac and cheese is bubbling, about 30 minutes.
Let stand for 5-10 minutes before serving.
Serve baked Gouda mac and cheese with slices of baguette garlic bread, crispy baked broccoli, or kale caesar salad with crispy cauliflower.
Expert Tips For Best Results
- Shred your own cheeses. Pre-shredded cheeses are loaded with anti-caking agents that will affect the texture and smoothness of the cheese sauce.
- Don't overheat the sauce. It is very important to remove the sauce from the heat before adding the cheese. Overheating the sauce will cause the cheeses to separate, and your cheese sauce will turn grainy and oily. Do not reheat the sauce after the cheeses have been added.
- Use full-fat dairy for the best results.
- Generously salt the pasta water and keep about ¼ cup of reserved pasta water for thinning out the cheese sauce, if needed.
Storage and Reheating Instructions
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
To Reheat: Reheat in a frying pan, in the microwave or in the oven. The cheese sauce will not be as creamy after it has been reheated, but it will still taste every bit as delicious!
Frequently Asked Questions
Gouda gives mac and cheese a creamy, slightly sweet, buttery flavor for a smooth melt-in-your-mouth texture. Mild Gouda is very approachable, and it is not sharp or overpowering. If you use smoked Gouda, you'll get a subtle smoky depth that makes the dish taste more complex and cozy.
Yes! Gouda is an ideal cheese to use for mac and cheese. It melts smoothly and creates a creamy, slightly sweet, smoky cheese sauce.
Gouda, cheddar, Montrey Jack, and Gruyère all melt well due to their moisture and fat content.
Grainy sauce usually happens when the sauce has been overheated or when using pre-shredded cheeses.
Yes! Assemble it, cover and refrigerate it, then bake right before serving for 40-45 minutes.
More Creamy Pasta Recipes
Looking for more easy pasta recipes like this? Try these:
If you made this Gouda Mac and Cheese or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Gouda Mac and Cheese (Easy One-Pan Recipe)
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Print Recipe Pin RecipeEquipment
- Whisk
- Wooden Spoon
- Mixing Bowl
- Large Pot
Ingredients
- 454 grams (1 lb) Elbow Noodles
- ¼ cup Butter
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ teaspoon Mustard Powder
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ¼ teaspoon Cayenne Pepper (optional)
- ¼ cup All Purpose Flour
- 2 cups Whole Milk
- 1 can (12oz) Evaporated Milk
- 1 cup Heavy Cream (33% cream)
- 2 Tablespoons Dijon Mustard
- 2 cups Gouda Cheese shredded
- 2 cups Sharp White Cheddar Cheese shredded
- 1 ½ cups Havarti Cheese shredded
Buttery Panko & Parmsean Topping
- ½ cup Parmesan Cheese shredded
- 2 cups Panko Breadcrumbs
- 2 Tablespoons Butter melted
- 1 Tablespoon Parsley
Instructions
Gouda Mac and Cheese
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Cook the elbow noodles until al dente according to package directions. Drain noodles and set aside.
- While the noodles are cooking, start the sauce. In a large oven-safe skillet over medium heat, melt the butter. Stir in the garlic powder, onion powder, paprika, mustard powder, salt, pepper, and cayenne pepper. Sprinkle in the flour and whisk continuously for about 1 minute, until the mixture resembles wet sand.
- Slowly pour in the milk, evaporated milk and cream, whisking continually. Add the Dijon mustard and whisk until smooth. Continue cooking for about 5 minutes, stirring regularly, until the sauce thickens.
- Remove the skillet from the heat. Add the shredded cheeses, one handful at a time, stirring until fully melted before adding more. Once all the cheese has been added, add the cooked noodles and stir until fully coated.
Panko and Parmesan Topping
- To make the panko topping, add the panko to a medium-sized mixing bowl, pour over the melted butter and parsley flakes. Using your hands or a spoon, mix the panko until it is all coated in butter.
- Sprinkle the top of the mac and cheese with shredded parmesan, then evenly spread the panko bread crumbs overtop of the entire casserole.
- Bake for 25-30 minutes, or until bubbly and golden on top.
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Notes
- Noodles - Any tubular-shaped pasta noodle can be used for this recipe, some other options are cavatappi or penne.
- Avoid using pre-shredded cheeses. They are loaded with anti-caking agents that will affect the texture and creaminess of the cheese sauce.
- Optional add-ins like crispy bacon, caramelized onions, shredded chicken, lobster or shrimp are delicious in this smoked mac and cheese!
- Don't overheat the sauce. Overheating the Gouda cheese sauce will cause it to separate, turning oily and grainy.
- Generously salt the pasta water and reserve ¼ cup of pasta water to thin out the cheese sauce, if required.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
We love this Gouda Mac and Cheese recipe! I developed the recipe to be as easy as possible. I hope you love this recipe as much as my family does. If you make it, please leave a star ⭐️ rating and a comment!
Maureen says
I made this Gouda Mac n’ cheese the other night for dinner. The directions were easy to follow and the recipe came together quickly once I had all the cheeses shredded and the other ingredients measured out. The Gouda Mac n’ cheese is very creamy and has a great flavour profile. It really tasted amazing and, in my opinion, is a decadent dish to serve over and over again to my family & friends.