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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.
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 gouda 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.
Jump to:
- Ingredients
- How to make stove top mac and cheese
- How to bake
- Serving and storage
- 📖 Recipe
- 💬 Comments
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.
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:
- 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.
- Slowly whisk in the milk, stirring constantly. Sprinkle in the salt, pepper and old bay seasoning.
- Stir in the shredded cheeses. Whisk 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. Stir together and enjoy!
How to bake
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.
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
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Stovetop Gouda Mac and Cheese
Cassidy Reeser, MS, RD
This homemade macaroni and cheese is creamy, velvety and delicious thanks to cheddar and gouda.
4.93 from 79 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Servings 6 servings
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.
Nutrition
Calories: 579kcalCarbohydrates: 52gProtein: 25gFat: 30gSaturated Fat: 18gCholesterol: 92mgSodium: 535mgPotassium: 321mgFiber: 2gSugar: 7gVitamin A: 886IUCalcium: 534mgIron: 1mg
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