Gouda mac and cheese is a delicious comfort food that is perfect for a weeknight meal or as a side dish. It is made with a creamy cheese sauce, tender macaroni noodles, and a mix of shredded cheeses. This dish comes together quickly right on your stove top. A homemade mac and cheese sure to please everyone at the table.
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❤️ Why You'll Love It
- You control how creamy or cheesy you want the recipe.
- Easy to double the recipe.
- Great for a potluck dish and during the holidays.
- Make ahead dinner and heat up before serving.
- Kids love mac and cheese.
Gouda mac and cheese is a creamy cheesy homemade recipe that is so simple you will wonder why you have ever purchased the premade stuff. Make a big batch and have it on hand for your kids or your next bbq.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- Cook pasta al dente according to package directions, drain and drizzle with a little olive oil to prevent sticking.
- In a large pot or dutch oven over medium heat, melt butter and whisk in flour for a minute or two. Pour in milk while whisking until incorporated. Pour in the evaporated milk slowly while whisking as well.
- Season with salt and pepper and keep whisking until mixture thickens yet smooth with no lumps.Reduce heat to low and mix in grated cheese.
- Keep mixing until the cheese melts. Add pasta and stir to combine.
💡 Tips
- You can use any small pasta you like but elbow is the most common.
- Start with ¾ cup of milk then add more milk if you feel it is too thick for your liking.
- I recommend shredding your own cheese as pre-shredded cheese might be harder to melt.
- Feel free to add any seasonings you like, my family just like the basics but you can add anything like garlic powder, onion powder, smoked paprika, any spice mix...etc.
- You can use either yellow or white sharp cheddar in this recipe.
- This recipe cooks up quickly, don't walk away from the stove top once you start.
🧺 Storage
- Leftover gouda mac and cheese can be refrigerated in an airtight container for up to 4 days.
Reheat on low heat in a pot or microwave but stir in a bit of milk first.
⌛ Make Ahead
Gouda mac and cheese can be made ahead of time and then heated before serving.
🍽️ Serve With
Mac and cheese is a great comfort meal and can be eaten alone or add your favorite veggies or bread.
👩🍳 Variations
- Swap out the cheese to a favorite and to explore different flavor combinations.
- Smoked gouda can be used in place of gouda.
💬 FAQs
Yes! Both cheddars taste the same, however, if you have kids and they only eat the orange mac and cheese, you may want to add orange cheddar to this recipe.
Pre packaged shredded cheese is great for convenience however, when making homemade mac and cheese it is better texture and flavor if you grate your own cheese.
📣 Related Recipes
- Creamy Tuscan chicken pasta is one of those recipes that you would want on repeat. A delicious home cooked meal with tons of flavors.
- Tahini pasta is a quick delicious vegan pasta recipe or a side dish. This creamy lemony tahini pasta sauce is a wonderful alternative to the traditional tomato pasta sauce.
- Ricotta Pasta is the quick answer to what's for dinner tonight question. Creamy, lemony and so simple pasta dish that can stand on its own or as a side dish.
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Gouda Mac and Cheese
Ingredients
- ½ pound dry elbow macaroni
- 4 Tablespoons unsalted butter
- 4 Tablespoons all purpose flour
- 1 can evaporated milk 12 ounces
- ¾ - 1 cup whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded sharp cheddar cheese 8 ounces
- 1 cup gouda cheese 4 ounces
- paprika for garnish optional
Instructions
- Cook pasta al dente according to package directions, drain and drizzle with a little olive oil to prevent sticking.
- In a large pot or dutch oven over medium heat, melt butter and whisk in flour for a minute or two.
- Pour in the evaporated milk slowly while whisking as well.
- Season with salt and pepper and keep whisking until mixture thickens yet smooth and no lumps.
- Keep mixing until cheese melts.
- Add pasta and stir to combine.
- Remove from heat and serve sprinkled with paprika if desired.
Notes
- You can use any small pasta you like but elbow is the most common.
- Start with ¾ cup of milk then add more milk if you feel it is too thick for your liking.
- I recommend shredding your own cheese as pre shredded cheese might be harder to melt.
- Feel free to add any seasoning you like, my family just like the basic but you can add anything lie garlic powder, onion powder, smoked paprika, any spic mix...etc.
- Leftover gouda mac and cheese can be refrigerated in an airtight container for up to 4 days. Reheat in a pot or microwave but stir in a bit of milk first.
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