Could there possibly be a more cozy, perfect comfort food than mac and cheese? It's nostalgic, creamy, comforting, and also happens to be super easy to make too. This easy gouda mac and cheese is made with simple ingredients and is the very definition of cozy, comfort food. It's made with shredded cheddar and gouda which blend together perfectly for a creamy cheese sauce made right on the stovetop. Top it all off with some toasted breadcrumbs for crunch and texture and chives and you're all set.

Why Gouda?

Gouda adds a nice flavour to an otherwise simple bowl of macaroni and cheese made with just cheddar.

Gouda is a semi-hard cheese that can range in terms of flavour based on the age of the cheese.

• Younger gouda has a more mild, soft and almost sweet taste.
• Aged gouda has a more nutty flavour with a little bit of a tang to it.
• It's a great melting cheese, making it perfect to add into this stovetop gouda mac and cheese.

For this gouda mac and cheese recipe, I recommend using a young gouda cheese. Of course, you're welcome to use whatever you like the best. If you like smokiness, add a smoked gouda or cheddar to this.

Ingredients

Here's everything you'll need to make this creamy and satisfying gouda macaroni and cheese.

• macaroni: use gluten-free if needed
• butter
• all purpose flour (gluten-free if needed)
• milk (2% or whole): full fat or whole milk will provide more creaminess, but 2% (or skim milk) will also work.
• cheddar cheese: a mild cheddar works best in this recipe.
• gouda cheese: a medium
• kosher salt
• smoked paprika
• panko or other breadcrumbs (toasted), or gluten-free panko if needed.
• fresh chives

How to Make

Bring a large pot of salted water to a boil and cook the macaroni according to package directions, drain and set aside in a large bowl. Drizzle with a small amount of olive oil to keep from sticking.

In a large pot (you can use the same one used to cook the pasta) over medium heat, add the butter and melt. Once just melted, add the flour and whisk very well (creating a roux, which is used to thicken the sauce) and let it bubble for one minute, while whisking constantly.

Reduce the heat to medium-low and then slowly pour in the milk, while whisking, until smooth. Bring to a low boil and then reduce the heat. Stir in both of the cheeses (gradually) until melted and smooth.

Season with salt and smoked paprika and remove from the heat.

Add the macaroni to the pot with the cheese and mix to combine, until the macaroni is fully coated in the cheese sauce. Move it into a large bowl or serving dish so it doesn't keep cooking.

Top with toasted panko and chives. Season with salt and pepper. Enjoy!

Can I Bake This in the Oven?

If you prefer an oven baked gouda mac and cheese, feel free to transfer the macaroni and cheese to a baking dish and bake at 350ºF for about 15 to 18 minutes.

I prefer my mac and cheese done on the stovetop as I find oven baked gets too dry.

You can either make extra sauce and mix it in as you serve it or set aside a little and add that in if you prefer a saucier mac and cheese.

I also recommend topping with panko and baking it so you have some crunch and texture.

Tips

• Toast the panko: I love the crunch that you get from panko on top. I suggest toasting it for more flavour. To toast the panko, simply add it to a small skillet over medium-low heat and stir occasionally until lightly browned and toasted, about three to four minutes.
• Whisk the roux constantly: in order to make a roux properly, you need to make sure that the flour gets fully incorporated into the butter. So take time to whisk it very well before adding the milk.
• Add the cheese slowly: to make sure everything gets incorporated, add the shredded cheese slowly over time.
• Shred the cheese at home: personally I prefer grating a block of cheese at home myself rather than buying pre-shredded. When you shred it yourself, you get more for your money, it melts better (because there aren't any preservatives in it) and it tastes better.
• Don't overcook the macaroni: I recommend cooking the macaroni slightly less than the package directions as you will be stirring it with the cheese sauce which is hot. If you are going to bake it, I'd also recommend cooking it less than the package directions.
• Salt the water: just like pasta, salt your water that's going to be used for cooking the macaroni.

Substitutions & Additions:

• Gluten-free: you can easily make this gluten-free by using a gluten-free all purpose flour and gluten-free macaroni.
• Dairy-free: use a plant based milk and your favourite dairy-free shredded cheese instead. Pick one that melts well.
• Tasty additions: add chopped and cooked bacon, or sausage, chopped jalapeño (or serrano), finely chopped broccoli or peas, a handful of spinach or hot sauce.

Storage and Leftovers

This gouda mac and cheese (like most other mac and cheese) tastes best when its served right away.

But if you do have leftovers, here's what to do.

Keep leftovers stored in the fridge in a sealed container for up to four days.

Leftovers will soak up a lot of the sauce, so keep some set aside in another container and add it in as you reheat the mac and cheese.

To reheat leftovers, add some reserved sauce (if you saved any) or a splash of milk and heat over low in a small pot or nonstick skillet until warmed through.

More Pasta Recipes

• Mushroom Orzo Risotto
• Creamy Ranch Macaroni Salad
• Thai Inspired Cold Noodle Salad
• Pasta with Burrata and Sausage
• Chili Crisp Pasta
• Vegan Bolognese Pasta
• 20 Minute Garlic Lemon Bucatini

If you make this easy stovetop gouda mac and cheese please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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