Gouda Mac and Cheese

If there’s one dish that never fails to hit the spot, it’s mac and cheese. Warm, cheesy, and totally satisfying—what’s not to love? But if you’re anything like me, you’ve probably made the classic version a hundred times. So when I started experimenting with different cheeses, I stumbled across something truly special: Gouda Mac and Cheese.

Let me tell you, this isn’t your average weeknight pasta. It’s rich, velvety, and packed with the smooth, smoky flavor of Gouda that elevates the entire dish. Whether you’re making it for a cozy dinner at home or serving it as a standout side at your next potluck, this recipe will have everyone asking for seconds.

And the best part? It’s just as easy to make as the classic version—with a few flavor-packed upgrades. Let’s dive into this creamy, dreamy bowl of comfort.

Why You’ll Love This Gouda Mac and Cheese

There are so many reasons this recipe has become a favorite in my kitchen:

• Flavorful and creamy – Thanks to the Gouda, you get a smooth, slightly smoky flavor that sets this apart from the usual cheddar-based mac.

• Family-friendly – Even picky eaters love it, and it’s just grown-up enough to serve to guests.

• Versatile – Serve it as a main dish with a salad or protein, or bring it as a side to any gathering.

• Customizable – Add bacon, mushrooms, or a crispy breadcrumb topping to make it your own.

Ingredients You’ll Need

Here’s everything you’ll need to make this extra creamy Gouda mac and cheese:

• 12 ounces elbow macaroni (or pasta of choice)

• 2 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 2 cups whole milk

• 1 cup heavy cream

• 2 cups shredded Gouda cheese (regular or smoked)

• ½ teaspoon garlic powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional toppings: breadcrumbs and chopped parsley

STEP 1: Cook the Pasta

First, bring a large pot of salted water to a boil. Cook your elbow macaroni (or whatever pasta shape you like) according to the package instructions until it’s just al dente. You want the pasta to hold up in the cheese sauce, especially if you plan to bake it later.

Drain the pasta and set it aside while you whip up the sauce.

STEP 2: Make the Roux

This is where the magic begins! In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Cook this mixture for about one minute, stirring constantly. This step creates a roux, which is the base of our creamy sauce.

You don’t want the flour to brown—just give it a minute to cook off that raw flavor. Keep stirring so nothing sticks or burns.

STEP 3: Add the Milk and Cream

Slowly pour in the milk and heavy cream, whisking continuously to avoid any lumps. Cook this mixture for about 3 to 4 minutes, stirring frequently, until it starts to thicken slightly.

It should be creamy enough to coat the back of a spoon, but not overly thick—remember, the cheese will thicken it even more.

STEP 4: Melt in the Gouda Cheese

Reduce the heat to low and stir in your shredded Gouda cheese. Keep stirring until it’s completely melted and the sauce is smooth and velvety.

This is where that signature smoky, nutty flavor really shines. If you’re using smoked Gouda, the depth of flavor will be even more pronounced (and totally irresistible).

Add garlic powder, salt, and pepper. Taste the sauce and adjust the seasoning if needed. Depending on your cheese, you might want to add a pinch more salt or even a touch of mustard powder for a little tang.

Now that we’ve got our rich, velvety cheese sauce ready and our pasta cooked to al dente perfection, it’s time for the best part—bringing everything together into the ultimate bowl (or pan) of mac and cheese goodness.

Whether you’re team stovetop or baked mac, this recipe delivers big flavor and creamy texture in every single bite. I’ll show you both versions, plus a few of my favorite tips for adding even more flavor to take it to the next level.

STEP 5: Combine the Pasta and Cheese Sauce

Once your Gouda cheese sauce is smooth and seasoned just right, it’s time to add the cooked pasta. Pour the pasta directly into the sauce and stir gently to coat every piece. You’ll know it’s ready when the pasta is fully coated and the mixture looks thick and creamy—but not dry.

At this point, you can absolutely stop here and serve it as is. This stovetop version is rich, luscious, and always a crowd-pleaser.

But if you’re looking for that golden, slightly crispy top, keep reading—we’re going to bake it.

STEP 6: Bake It for a Golden Finish (Optional but Worth It)

Preheat your oven to 375°F (190°C) and lightly grease a baking dish. Pour your creamy mac and cheese mixture into the dish, smoothing out the top.

Now for the topping: sprinkle a generous layer of breadcrumbs across the surface. If you want to add even more flavor, mix the breadcrumbs with a tablespoon of melted butter and a pinch of salt before sprinkling—it gives them a golden, toasted finish.

Pop the dish into the oven and bake for 15 to 20 minutes, or until the top is bubbly and lightly browned. If you like an extra crisp top, you can broil it for 2-3 minutes at the end—just keep an eye on it so it doesn’t burn.

Before serving, a sprinkle of fresh chopped parsley adds a nice pop of color and a little freshness to balance all that creamy richness.

Tips for Making the Best Gouda Mac and Cheese

You’re already on your way to mac and cheese greatness, but here are a few bonus tips to really make this dish shine:

• Use good-quality cheese: Gouda is the star here, so go for a block and shred it yourself. Pre-shredded cheese often has added starches that don’t melt as smoothly.

• Try smoked Gouda: If you want deeper, bolder flavor, smoked Gouda brings a whole new level of richness.

• Add-ins are welcome: Crumbled bacon, sautéed mushrooms, caramelized onions, or even a little diced ham are all amazing mixed into this dish.

• Thin it out if needed: If the sauce feels too thick after sitting, just stir in a splash of warm milk or cream to loosen it back up.

• Make it ahead: You can assemble the mac and cheese, cover it, and refrigerate it for up to a day before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

Serving Suggestions

This Gouda mac and cheese is satisfying enough to stand on its own as a main course, especially with a simple green salad or some roasted veggies on the side. But it also makes a fantastic side dish for:

• Holiday dinners

• Potluck gatherings

• BBQs and cookouts

• Weeknight meals alongside grilled chicken or pork

However you serve it, just be ready for it to disappear fast!