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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.

    10.6K shares
    jump to recipe

    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!

    📖 Recipe

    Close up of creamy macaroni and cheese
    Print Recipe
    4.91 from 61 votes

    Stovetop Gouda Mac and Cheese

    This homemade macaroni and cheese is creamy, velvety and delicious thanks to cheddar and gouda.
    Prep Time5 minutes mins
    Cook Time15 minutes mins
    Total Time20 minutes 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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    10.6K shares

    Reader Interactions

    Comments

    1. Rangdrol

      August 23, 2023 at 8:42 pm

      Cassidy, thanks for sharing. I made the mistake of selecting white cheddar, but even so it was great. the white sauce is fine, it’s a normal white sauce and the addition of the Panko (I just got a real bad of Panko from Japan and it was super crunchy!!) to the top was great. I think the white cheddar was milder than the orange, but the Gouda Cheddar was great and I will use this combo in the future. I thought the Bay Seasoning addition was a charm. thanks!!

      Reply
      • Cassidy Reeser

        August 28, 2023 at 8:55 am

        I wish I could try that panko! Yum. Thanks for the review!

        Reply
    2. Mary Davis

      June 25, 2023 at 9:22 pm

      So easy and delicious. This is our third time making it. Kids and Hasbeen love it

      Reply
    3. 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
      • Grayson

        May 22, 2023 at 8:02 pm

        This was...inedible. The flour content is way too high. Came out mealy. And the old bay gives it a sour aroma. Use your instincts and your own seasonings.

        Reply
        • Cassidy Reeser

          May 23, 2023 at 8:48 am

          Hi Grayson, it sounds like this might just not be the recipe and flavor combinations for you, but thanks for trying my recipe out! The mealy texture might be coming from the cheese separating during cooking, my guess is it got too hot. A standard flour to fat ratio is 1:1, and if the flour is toasted the flavor shouldn't be noticeable.

          Reply
          • Jodie

            September 19, 2023 at 9:57 pm

            Came together well and wasn’t too “solid” like many roux based recipes. Made as written but omitted salt (doing baby led weaning, my one year old loved this) and added a sprinkle of salt free seasoning mix.

            Reply
            • Cassidy Reeser

              September 20, 2023 at 9:21 am

              That's great to hear! Thanks for the review 🙂

    4. Samie

      November 16, 2022 at 1:30 am

      The recipe was very good

      Reply
    5. 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
    6. 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
    7. 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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