Looking for the ultimate comfort food? This Creamy Gouda Mac and Cheese Recipe combines the rich flavors of Gouda, sharp cheddar, and mascarpone to create a side dish that's perfect for family dinners, entertaining guests, or a cozy weeknight meal.
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Gouda Mac and Cheese is a delicious variation of the classic mac and cheese. This version uses a blend of creamy Gouda (not smoked), sharp white cheddar, and smooth mascarpone to create a rich and velvety cheese sauce. Originating from the Netherlands, Gouda cheese adds a slightly sweet and nutty flavor, making this dish a standout comfort food.
If you like this side dish, you may also love our Lobster Mac or our Broccoli Orzo.
Why We Love This Recipe
- Rich and Creamy Texture: The combination of Gouda, cheddar, and mascarpone creates a creamy cheese sauce.
- Family-Friendly: A hit with kids and adults, making it perfect for family dinners.
- Versatile: Great as a main dish or a side, perfect for any occasion.
- Quick and Easy: Ready in under an hour, ideal for busy weeknights.
Ingredients
- Large Elbow Macaroni: The perfect pasta shape to hold all that creamy cheese sauce.
- Unsalted Butter: Adds a rich, buttery flavor to the roux.
- All-Purpose Flour: Helps thicken the sauce to the perfect consistency.
- Whole Milk: Provides the creamy base for the cheese sauce.
- Mascarpone Cheese: Adds extra creaminess and a smooth texture.
- Gouda Cheese (not smoked): The star of the dish, bringing a mild, nutty flavor.
- Sharp White Cheddar: Adds a tangy kick and depth of flavor.
- Panko Breadcrumbs: For a crispy, golden topping.
- Kosher Salt and Black Pepper: Adds flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Milk: Substitute with half-and-half or a dairy-free alternative.
- Gouda Cheese: Try smoked Gouda for a different flavor.
- Diet: Use gluten-free pasta and flour for a gluten-free version.
- Flavor: Add garlic or cooked bacon bits for extra flavor.
How to Make Creamy Gouda Mac and Cheese
STEP ONE: Prepare the Pasta
Boil a large pot of salted water over medium heat. Add jumbo acaroni and cook until al dente, according to package instructions. Drain and set aside.
STEP ONE: Prepare the Pasta
Boil a large pot of salted water over medium heat. Add jumbo acaroni and cook until al dente, according to package instructions. Drain and set aside.
STEP THREE: Make the Cheese Sauce
Gradually add whole milk, whisking constantly until smooth and thickened. Stir in mascarpone cheese until melted and smooth. Season with salt and black pepper.
Add shredded Gouda and sharp white cheddar, stirring until fully melted and combined.
STEP FOUR: Combine and Bake
Mix the cooked macaroni into the cheese sauce, until it's well coated.
Transfer to a baking dish. Bake at 350°F for 20 minutes or until golden and bubbly. Remove to let cool and add toasted panko breadcrumbs on top.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use freshly shredded cheese as pre-shredded cheese contains additives that prevent it from melting smoothly.
✔️ DO Cook the pasta until just al dente, as it will continue to cook in the oven.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Gouda mac and cheese is freezer-friendly for up to 3 months. Reheat in a skillet over medium-low heat or in the microwave with a splash of milk to maintain creaminess.
Recipe FAQs
Young Gouda melts best due to its creamy texture. Aged Gouda can be used for a stronger flavor but may not melt as smoothly.
Use freshly shredded cheese and make sure to whisk continuously while adding the milk and cheeses.
Yes, prepare the mac and cheese up to the baking step, cover, and refrigerate. Bake just before serving.
Related
- Creamy Smoked Gouda Dip with Bacon
- Cheesy Broccoli and Cauliflower Bake
- Broccoli Orzo
- Asparagus Orzo with Peas
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📖 Recipe
Creamy Gouda Mac and Cheese Recipe
Equipment
- Large Pot
- Saucepan
- Whisk
- Baking dish
- Cheese Grater or Food Processor
Ingredients
- 1 pound large elbow macaroni
- ¼ cup flour
- ⅓ cup unsalted butter
- 2 cups whole milk
- ⅓ cup mascarpone
- 16 ounces gouda cheese shredded
- 8 ounces sharp white cheddar shredded
- ⅓ cup panko breadcrumbs
- ½ teaspoon kosher salt plus additional salt for boiling pasta
- ¼ teaspoon pepper
Instructions
- Boil a large pot of salted water over medium heat. Add 1 pound jumbo macaroni and cook until al dente, according to package instructions. Drain and set aside.
- In a large saucepan, melt ⅓ cup unsalted butter over medium heat. Whisk in ¼ cup flour and cook for 2-3 minutes until bubbly and lightly golden.
- Gradually add 2 cups of whole milk, whisking constantly until the mixture is smooth and starts to thicken. Stir in ⅓ cup mascarpone until melted and season with salt and pepper.
- Add 16 ounces shredded gouda cheese and 8 ounces shredded sharp white cheddar, stirring until fully melted and combined.
- Add the cooked jumbo macaroni to the cheese sauce, stirring until well coated.
- Transfer to a baking dish and bake at 350°F for 20 minutes or until golden and bubbly.
- In a small skillet, toast ⅓ cup panko breadcrumbs over medium heat until golden brown, stirring frequently.
- Transfer the mac and cheese to a serving dish. Sprinkle the toasted panko breadcrumbs evenly over the top. Serve immediately.
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Notes
- Milk: Substitute with half-and-half or a dairy-free alternative.
- Gouda Cheese: Try smoked Gouda for a different flavor.
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