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    Home » Recipes » Sides

    Stovetop Gouda Mac and Cheese

    Published: Oct 31, 2020 · Modified: Apr 27, 2022 by Cassidy Reeser · This post may contain affiliate links.

    8.9K shares
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    Cheddar and gouda combine to make this ultra creamy and rich stovetop mac and cheese! Ready in under 30 minutes and perfect as a holiday side.

    Overhead view of white dish holding mac and cheese on a wooden background

    Macaroni and cheese might be my definition of comfort food. I’m not sure why it took me so long to share a traditional mac recipe (I do have the less traditional vegan macaroni and cheese and butternut squash mac and cheese, though!).

    It’s surprisingly really easy to make homemade mac and cheese. You might never want to go back to the boxed kind after making this recipe because it’s just so creamy, velvety and delicious.

    All you need is 30 minutes and a handful of ingredients like Gouda and sharp cheddar to make the rich mac and cheese sauce.

    Gouda adds such an awesome flavor that sets this mac and cheese apart from your traditional cheddar-based recipe.

    Labeled ingredients to make gouda mac and cheese

    Ingredients

    Cheddar cheese: I always use farmstyle cheddar but regular shredded cheddar works too. Sharp or mild are preferred over very sharp so that the flavor isn't overpowering.

    Gouda: I buy a block of gouda and shred it on a grater. You can also roughly slice it if you don’t have a grater because it will just melt into the sauce. Gouda is a great alternative for gruyere cheese.

    Whole milk: Because we need ultimate creaminess in this recipe. However, for a lighter option you can go for skim, 1%, etc. – even unsweetened, unflavored nondairy milk like soy or oat will work!

    Pasta: Elbow macaroni is my go-to for macaroni and cheese. Any short grain pasta is best but in a pinch you can really make anything work.

    Unsalted butter and all-purpose flour: Combine to make the base of the béchamel style sauce. Salted butter works if that’s all you have on hand, but you will need to taste for salt at the end instead of adding the recipe amount.

    Salt, pepper, old Bay: Old Bay adds that extra “something” to the recipe.

    Steps 1 through 4 to make gouda mac and cheese

    How to make stove top mac and cheese

    Making stovetop mac and cheese is all about the sauce. Here is how you make the creamy béchamel style sauce with cheddar and gouda:

    1. In a large skillet, heat butter over medium-high until melted. Sprinkle in the all-purpose flour to form a paste. Cook for 2 minutes, moving frequently, until flour is lightly browned.
    2. Slowly whisk in the milk, stirring constantly. Sprinkle in the salt, pepper and old bay seasoning.
    3. Stir in the shredded cheeses. Whisk until cheese is completely melted.
    4. Bring to a simmer over medium-high heat. Once the sauce is bubbling, reduce heat down to low. Let simmer over low heat until thickened. The sauce is ready when it’s thick enough to coat the back of a spoon without sliding off.
    5. Add the cooked macaroni to the sauce. Stir together and enjoy!
    Close up of creamy macaroni and cheese

    Can I bake the mac and cheese?

    If you prefer baked mac and cheese you can actually throw this mac and cheese in the oven. Add the mac and cheese to a 2 quart dish and cover with an extra half cup of shredded cheddar. Adding toasted panko or breadcrumbs is also recommended.

    Bake at 350 for 15-20 minutes until golden and bubbling. Baked mac and cheese is much less saucey but still delicious.

    Close up of wooden spoon in creamy mac and cheese

    Serving and storage

    Storage: Keep refrigerated in a closed container for 3-4 days.

    Reheating: To reheat, add a splash of milk and heat in the microwave for 1-2 minutes, until warmed through. Reheat on the stovetop with a splash of milk over low heat.

    Make it a meal with a side of roasted root vegetables, sweet potato dinner rolls and crispy baked tofu nuggets.

    Looking for more comfort food favorites? You might like cheesy vegetarian taco pasta or vegetarian spaghetti casserole as dinner options. Vegan broccoli mac and cheese is another favorite!

    Close up of creamy macaroni and cheese
    Print Recipe
    4.98 from 41 votes

    Stovetop Gouda Mac and Cheese

    This homemade macaroni and cheese is creamy, velvety and delicious thanks to cheddar and gouda.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Servings: 6 servings
    Author: Cassidy Reeser, MS, RD

    Ingredients

    • 12 ounces dry elbow macaroni
    • ¼ cup unsalted butter
    • ¼ cup all-purpose flour
    • 2 and ½ cups whole milk
    • ¼ teaspoon table salt
    • ¼ teaspoon black pepper plus more for topping
    • ¼ teaspoon Old bay seasoning
    • 8 ounces shredded sharp cheddar cheese
    • 4 ounces gouda shredded
    • paprika for topping

    Instructions

    • Cook elbow macaroni to al dente in well salted water according to package instructions. Drain and set aside.
    • In a large skillet, heat butter over medium-high until melted. Sprinkle in the all-purpose flour to form a paste. Cook for 2 minutes, stirring frequently with a silicon whisk, until flour is lightly browned.
    • Slowly whisk in the milk, stirring constantly. Sprinkle in the salt, pepper and old bay seasoning. Add in the shredded cheddar and gouda. Stir until cheese is completely melted.
    • Bring to a simmer over medium-high heat. Once the sauce is bubbling, reduce heat down to low. Let simmer over low heat until thickened. The sauce is ready when it’s thick enough to coat the back of a spoon without sliding off.
    • Add the cooked macaroni to the sauce and stir to combine. Serve topped with paprika and additional black pepper.

    Notes

    Storage: Keep refrigerated in a closed container for 3-4 days.
    Reheating: To reheat, add a splash of milk and heat in the microwave for 1-2 minutes, until warmed through. Reheat on the stovetop with a splash of milk over low heat.
    Substitutions: Gouda can be replaced with mild cheddar or gruyere. 

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    Calories: 579kcalCarbohydrates: 52gProtein: 25gFat: 30gSaturated Fat: 18gCholesterol: 92mgSodium: 535mgPotassium: 321mgFiber: 2gSugar: 7gVitamin A: 886IUCalcium: 534mgIron: 1mg

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    • White Cheddar Mac and Cheese
    8.9K shares

    Reader Interactions

    Comments

    1. S.

      January 08, 2023 at 6:51 pm

      2 cups of 2% no need to let it reduce.

      Chedder + jack blend, kept the 2.5 cups

      No old bay, used a pinch of steak seasoning.

      Came out well.

      Reply
    2. Samie

      November 16, 2022 at 1:30 am

      The recipe was very good

      Reply
    3. Deb Nockerts

      October 25, 2022 at 7:02 pm

      I added bacon, onions, and cubed chicken to this recipe to make it more gourmet and it was amazing. Will definitely make again!

      Reply
    4. Buffy Morales

      November 25, 2021 at 5:46 am

      This is my new go to Mac and Cheese recipe. So easy and so delicious!

      Reply
    5. Makayla Annee

      March 19, 2021 at 10:13 pm

      Delicious, quick, and so simple! I added 1/1-3/4tsp of Old Bay instead of 1/4tsp but I LOVE Old Bay 🖤
      Great recipe!

      Reply
      • Cassidy Reeser

        March 22, 2021 at 9:15 am

        Extra Old Bay is always a good way to go!! So happy to hear you enjoyed the recipe 🙂

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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