Stovetop Gouda Mac and Cheese is a creamy, cheesy classic with a twist. The smooth, smoky flavor of Gouda cheese melts perfectly into tender elbow pasta, making each bite rich and comforting. It’s a simple dish that feels like a warm hug on a plate, full of gooey, cheesy goodness that’s hard to resist.
I love making this recipe when I want something quick but special. The Gouda gives it a unique taste that’s a bit more exciting than regular cheddar, and it melts beautifully without any fuss. I usually stir in a little bit of mustard or a pinch of paprika to bring out even more flavor, and it never fails to make everyone at the table smile.
One of my favorite ways to enjoy this mac and cheese is straight from the pot, but it’s also great topped with a sprinkle of crispy breadcrumbs for extra crunch. It’s perfect for a cozy night in, and I always find myself reaching for seconds (and sometimes thirds) because it’s just that comforting and satisfying.
Key Ingredients & Substitutions
Gouda Cheese: This is the star ingredient giving the dish a creamy, smoky flavor. If you can’t find smoked Gouda, regular Gouda or even smoked mozzarella make good alternatives.
Elbow Macaroni: Classic choice for mac and cheese. You can swap for shells, cavatappi, or penne if you want a different shape that holds sauce well.
Milk and Cream: Using both adds richness and smoothness. For a lighter version, try whole milk only or a dairy-free milk like oat milk, but expect a thinner sauce.
Butter and Flour (Roux): This helps thicken the cheese sauce. If gluten is a concern, use a gluten-free flour or cornstarch instead.
Dijon Mustard: Adds subtle tang that brightens the flavor. You could skip it or use dry mustard powder if that’s what you have.
How Can I Make the Cheese Sauce Smooth and Avoid Clumps?
The key is patience and steady whisking when combining the roux with milk and the cheese.
- Start by cooking the butter and flour gently to avoid burning but cook enough to remove raw flour taste.
- Add milk and cream slowly while whisking constantly to mix the roux smoothly.
- Once thickened, reduce heat to low before adding cheese to prevent it from seizing or separating.
- Add cheese bit by bit, stirring until fully melted before adding more.
- If the sauce looks grainy, keep stirring over low heat; gentle warmth helps melt cheese better.
Equipment You’ll Need
- Large pot – for boiling the macaroni easily without spillover.
- Large saucepan or deep skillet – perfect for making the cheese sauce in one pan.
- Whisk – helps you blend the roux and milk without lumps.
- Wooden spoon or silicone spatula – great for stirring the cheese sauce gently.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Small skillet – handy if you want to toast breadcrumbs for a crunchy topping.
Flavor Variations & Add-Ins
- Stir in cooked bacon or pancetta for smoky, savory bites that add texture.
- Swap smoked Gouda for Gruyère for a nuttier, slightly sweet twist.
- Mix in steamed broccoli or roasted red peppers to add color and nutrition.
- Add a pinch of cayenne pepper or smoked paprika for a mild spicy kick.
How to Make Stovetop Gouda Mac and Cheese
Ingredients You’ll Need:
- 8 ounces elbow macaroni (about 2 cups)
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded smoked Gouda cheese
- 1 cup shredded sharp cheddar cheese
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Dijon mustard (optional, for a subtle tang)
- Salt and black pepper, to taste
- ½ cup panko breadcrumbs (optional, for topping)
- 1 tablespoon olive oil or butter (for toasting breadcrumbs)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 25 minutes in total. Around 10 minutes to cook the pasta and make the cheese sauce, plus 5 minutes to toast breadcrumbs if you’d like that crunchy topping. You get creamy, smoky mac and cheese ready quickly for a comforting meal.
Step-by-Step Instructions:
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook following the package directions until it’s just tender (al dente). Drain the pasta and set it aside for later.
2. Make the Cheese Sauce
In a large saucepan or skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly until lightly golden and bubbly. Slowly pour in the milk and heavy cream, whisking all the while to avoid lumps. Continue cooking until the sauce thickens, about 5 minutes.
Once thickened, stir in garlic powder, onion powder, Dijon mustard if using, and season with salt and black pepper. Reduce the heat to low, then gradually add the shredded Gouda and cheddar cheeses, stirring until melted and smooth.
3. Combine and Serve
Add the cooked macaroni to the cheese sauce and mix well to coat every piece with creamy, cheesy goodness.
If you want a crunchy topping, heat olive oil or butter in a small pan over medium heat and toast the panko breadcrumbs until golden, about 2-3 minutes. Sprinkle these over your mac and cheese.
Garnish with chopped fresh parsley if you like, serve warm, and enjoy!
Can I Use Frozen Pasta for This Recipe?
Yes, you can use frozen cooked pasta, but make sure to thaw it completely and drain any excess water before adding it to the cheese sauce to prevent it from getting too watery.
How Should I Store Leftover Mac and Cheese?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally and adding a splash of milk to restore creaminess if needed.
Can I Substitute Gouda with Other Cheeses?
Absolutely! Smoked Gouda gives a distinctive flavor, but you can use regular Gouda, Gruyère, or even mozzarella for a milder taste. Just choose cheeses that melt well for the best texture.
Is It Possible to Make This Recipe Dairy-Free?
Yes, swap the milk and cream for dairy-free alternatives like oat or almond milk, and use dairy-free cheese shreds. Keep in mind the flavor and texture may vary slightly from the original.
