Gouda Mac and Cheese
User Reviews
5
Gouda Mac and Cheese
Description
This Gouda Mac and Cheese recipe uses macaroni cooked al dente and coated in a roux-based cheese sauce made from butter, diced onion, flour, and spices. The sauce thickens as milk is added and thickened, then shredded Gouda and cheddar cheeses are melted in, creating a rich, creamy coating. The mixture is baked with a topping of additional cheese to brown the surface.
The inclusion of onion adds a subtle sweetness and depth. The cheese sauce balances the smoky or mild flavor of Gouda with the sharper cheddar. Baking the dish melts the topping cheese, and optional broiling can develop a golden crust for textural contrast. The result is a pleasingly creamy interior with a lightly crisp top layer.
This mac and cheese serves well as a comforting side or main dish. Using freshly grated cheese improves meltability and texture compared to pre-shredded varieties. Baking also ensures the pasta absorbs the cheese flavors evenly. Salt in the pasta water seasons the macaroni properly, while the mustard powder subtly enhances the sauce’s complexity.
Optional add-ons include a breadcrumb topping mixed with melted butter for extra crunch. Adjusting milk quantity affects sauce thickness, so start with 1½ cups and add more if desired. The recipe works with smoked or regular Gouda, and onions can be omitted if preferred, reducing butter accordingly.
Ingredients
- 2 tablespoons kosher salt for pasta water
- 12 ounces macaroni substitute other short pasta
- 4 tablespoon butter
- 1 yellow onion diced
- 1 tablespoon all-purpose flour
- ¼ teaspoon mustard powder
- ¼ teaspoon black pepper
- ½ teaspoon salt for roux
- 1½ cups milk whole
- 8 ounces gouda cheese shredded (smoked or regular)
- 2 ounces cheddar cheese shredded
- 4-6 ounces gouda cheese topping, substitute cheddar
Instructions
- Preheat oven to 375°F and grease a 9” skillet (or 9x13” pan) with some butter or cooking oil spray.
- Add 2 tablespoons of salt to a large pot of water and bring to a boil. Cook macaroni until al dente (according to package directions) and drain.
- Melt the butter in a large saucepan over medium heat. Add onion and cook until translucent (about 5 minutes).
- Stir in the flour, mustard powder, pepper, and salt. Let the flour cook for 1 minute, stirring often.
- Slowly pour in milk, stirring or whisking continuously, and cook until thickened (a few minutes). Add in the 8oz gouda and 2 oz cheddar and stir until melted.
- Remove from heat. Stir in the drained pasta. Transfer the macaroni to the prepared baking dish. Top with remaining cheese in an even layer. Bake for 20 minutes, until the cheese is melted and lightly browned.
Notes
- Freshly grate Gouda and cheddar for better melting quality and flavor.
- Salt pasta water heavily to season the pasta before mixing with sauce.
- Cook pasta al dente to avoid mushiness after baking.
- Optional: add a buttery breadcrumb topping before baking for extra texture.
- Use smoked Gouda for a rich smoky flavor or regular Gouda for mildness.
- Omit onions and decrease butter if you prefer a simpler cheese sauce.
- Adjust milk quantity to achieve desired sauce consistency; do not make it too runny.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Calories | 425kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 20g | 40% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 76mg | 25% |
| Sodium | 2204mg | 92% |
| Potassium | 245mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 419mg | 42% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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