5.0 from 138 votes
Gouda Mac and Cheese
Indulge in a creamy, delicious homemade baked gouda mac and cheese for the ultimate comfort food! This easy-to-follow recipe has a rich, creamy texture and is ready in just 45 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 8 servings
Calories: 425 kcal
Course:
Side Dish , Lunch , Dinner
Cuisine:
American
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 whole milk
- 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.
Cup of Yum
Notes
- Use of onions: Onion is optional. If you are not using onion, reduce butter to 2 tablespoons.
- Salt pasta water and cook to al dente. Make sure to salt the pasta water heavily to season the pasta - most of it drains out. And cook the pasta al dente to ensure that it's not overcooked and mushy by the time you're done baking.
- Bake or broil to perfection. You can also broil this gouda mac and cheese on high for a few minutes until browned. To add more texture, make your own breadcrumb topping by combining Panko breadcrumbs and melted butter, then sprinkle it over the top of the gouda mac and cheese before baking to get a crunchy golden finish.
- Pick high-quality cheese and grate it fresh. Use gouda cheese with a high fat content for maximum creaminess and flavor. Pre-grated cheese tends to have additives to prevent them from sticking, and will not melt as well as freshly grated cheese. We tested this recipe with both smoked and regular gouda and it’s great both ways.
- Get the right creamy texture. Adding too much milk can make it too runny or watery. Start by adding 1½ cups of milk, add more if needed. Try half-and-half and/or whipping cream along with whole milk to make the cheese sauce extra rich and smooth.
Nutrition Information
Calories
425kcal
(21%)
Carbohydrates
37g
(12%)
Protein
20g
(40%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
76mg
(25%)
Sodium
2204mg
(92%)
Potassium
245mg
(7%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
560IU
(11%)
Vitamin C
1mg
(1%)
Calcium
419mg
(42%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 425
% 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.