Gouda Mac and Cheese
This is a delicious dish of mac and cheese made with Gouda cheese. This Gouda mac and cheese combines smoky Gouda with white cheddar and topped with a Parmesan-panko topping.
Gouda Mac & Cheese
Gouda mac and cheese is perfect for weeknight dinners, potlucks, or holiday gatherings.
If you're not familiar with Gouda, it's a delicious, most of the time a fairly strong flavored smoky cheese.
My "Dutch Dad" used to make me sandwiches with a delicious Dutch Gouda cheese and ham.
This same cheese is great in mac & cheese and definitely gives it a slightly different flavor than using cheddar.
Ingredients
Elbow Macaroni: Classic elbow macaroni works great, but you can use other pasta shapes like cavatappi, shells, or rotini if you prefer.
Shredded Gouda Cheese: Gouda melts beautifully and adds a smoky richness.
Shredded White Cheddar Cheese: Sharp white cheddar balances the creamy Gouda.
Unsalted Butter: Make sure to use unsalted butter to have control over the saltiness of the dish.
All-Purpose Flour: Whisk continuously when adding to the butter to avoid lumps.
Whole Milk: Whole milk creates a rich, creamy base for the cheese sauce.
Garlic Powder: You can substitute with freshly minced garlic for a more pronounced garlic taste.
Onion Powder: If you prefer a stronger onion flavor, finely chopped sautéed onions work well too.
Salt and Pepper: Taste the sauce before adding too much, as the cheeses can be salty.
Panko Breadcrumbs: Panko adds a crunchy topping to the baked mac and cheese.
Grated Parmesan Cheese: Freshly grated Parmesan melts better and has a stronger flavor compared to pre-grated versions.
How to Make
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Cook the elbow macaroni according to the package instructions until it is al dente, then drain and set it aside.
While the pasta is cooking, you can prepare the cheese sauce.
In a large saucepan over medium heat, melt the unsalted butter.
Once melted, add the all-purpose flour and whisk continuously for about 2 minutes, creating a smooth and bubbly roux.
Gradually pour in the whole milk while whisking constantly to prevent any lumps from forming. Continue to cook this mixture for 5-7 minutes, or until it thickens and becomes creamy.
Next, add the shredded Gouda and white cheddar cheeses, stirring continuously until the cheeses are completely melted and the sauce is smooth and velvety.
Season the sauce by stirring in the garlic powder, onion powder, salt, and pepper. Start by adding just a little bit of the salt, then taste the sauce before adding more. The cheeses do tend to be salty.
Add the cooked macaroni to the cheese sauce and mix well to coat all the pasta evenly.
Pour the mac and cheese into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with the grated Parmesan cheese, and sprinkle this mixture evenly over the top of the mac and cheese.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and crispy.
Allow the Gouda Mac and Cheese to cool slightly before serving.
Tips for the Best Gouda Mac and Cheese
Here's some tips for making this the best mac and cheese.
Choose High-Quality Cheeses: Opt for high-quality Gouda and sharp white cheddar for the best flavor and creaminess. Freshly shredded cheese melts better than pre-shredded, which often contains anti-caking agents that can make the sauce grainy.
Cook Pasta to Al Dente: Undercook the pasta slightly (al dente) so it doesn’t become mushy after baking. It will continue to cook while baking in the oven.
Make the Roux Smooth: Whisk the flour into the melted butter thoroughly to create a smooth roux.
Gradually Add the Milk: Pour the milk slowly while whisking continuously to avoid lumps in the sauce. This step is key to achieving a velvety texture.
Add Cheese Off the Heat: After making the roux and thickening the sauce, remove it from the heat before adding the shredded cheese. This prevents the cheese from overheating and separating, which can result in a grainy texture.
Freeze for Future Meals: Make a double batch and freeze half for later. Assemble the mac and cheese in a freezer-safe dish without baking it. When ready to eat, bake directly from the freezer, adding about 10-15 minutes to the baking time.
Leftovers
Leftover Gouda mac and cheese can be stored in an airtight container in the refrigerator for up to 5 days.
Before storing, allow the mac and cheese to cool completely to avoid condensation.
To reheat, place the desired portion in a microwave-safe dish and heat in 30-second intervals, stirring in between to ensure even heating.
You can reheat it in the oven if you prefer, by placing it in an oven-safe dish, covering it with foil, and baking at 350°F (175°C) for about 15-20 minutes or until warmed through.
Adding a splash of milk or a bit of extra cheese on top before reheating can help keep the mac and cheese creamy and moist.
Creative Ways to Use Up Leftovers
So, I know not everyone is a fan of leftovers. Here are some ideas to make the leftovers more enjoyable:
Mac and Cheese Bites: Turn your leftovers into crispy, cheesy mac and cheese bites. Scoop chilled mac and cheese into small balls, roll them in breadcrumbs, and bake or air-fry until golden and crispy. Serve with marinara or ranch dipping sauce for a fun appetizer or snack.
Cheesy Casserole: Layer leftover mac and cheese in a baking dish with cooked chicken, broccoli, or other vegetables. Top with additional cheese or breadcrumbs and bake until everything is heated through and the top is bubbly and golden.
Mac and Cheese Grilled Sandwich: Use leftover mac and cheese as a filling for a grilled cheese sandwich. Spread a generous layer of mac and cheese between two slices of bread, add extra cheese if desired, and grill until golden brown and crispy on the outside.
Loaded Mac and Cheese Skillet: Transform your leftovers into a loaded skillet dish by adding crumbled bacon, diced tomatoes, green onions, and a sprinkle of extra cheese. Heat everything together in a skillet until the cheese is melted and everything is warmed through.
Great Side Dishes
Here's some side dish ideas for this Gouda mac and cheese:
Green Salad: A crisp green salad with a light vinaigrette.
Garlic Bread: Warm, buttery garlic bread.
Roasted Vegetables: Roasted broccoli, Brussels sprouts, or asparagus.
Grilled Chicken: Simple grilled or baked chicken pairs well with the creamy, cheesy flavors.
Coleslaw: A tangy coleslaw is another great side.
Sautéed Spinach: Lightly sautéed spinach with garlic and a squeeze of lemon.
Can I make this mac and cheese ahead of time?
Yes, you can prepare the cheese sauce and cook the pasta ahead of time. Combine them, place the mixture in a baking dish, cover, and refrigerate for up to 2 days. When ready to bake, add the breadcrumb topping and bake as directed, adding a few extra minutes to the cooking time if needed.
How do I keep my mac and cheese creamy when reheating?
To keep it creamy, add a splash of milk or broth when reheating. Reheat gently on the stovetop over low heat, stirring frequently, or in the microwave in short intervals, stirring in between. This prevents the cheese from drying out or becoming grainy.
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Gouda Mac & Cheese
Ingredients
- 12 ounces elbow macaroni
- 2 cups Gouda cheese shredded
- 1 ½ cups white cheddar cheese shredded
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- ½ cup panko breadcrumbs
- 2 Tablespoons grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Cook the macaroni according to the package directions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes until the mixture is smooth and bubbly.
- Gradually add the milk, whisking constantly, and cook until the mixture thickens, about 5-7 minutes.
- Stir in the garlic powder, onion powder, salt, and pepper. Add the shredded Gouda and white cheddar cheeses, stirring until completely melted and smooth.
- Add the cooked macaroni to the cheese sauce, mixing well to coat all the pasta.
- Pour the mac and cheese into a greased 9x13-inch baking dish.
- In a small bowl, combine the panko breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese.
- Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
- Let it cool slightly before serving.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
