Stovetop Gouda Mac and Cheese Recipe

Introduction

This stovetop Gouda mac and cheese is creamy, cheesy, and full of comforting flavors. Combining sharp cheddar and smooth gouda creates a rich sauce that clings deliciously to tender elbow macaroni. Ready in under 30 minutes, it’s a perfect weeknight comfort meal.

Ingredients

• 12 ounces dry elbow macaroni
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 and 1/2 cups whole milk
• 1/4 teaspoon table salt
• 1/4 teaspoon black pepper (plus more for topping)
• 1/4 teaspoon Old Bay seasoning
• 8 ounces shredded sharp cheddar cheese
• 4 ounces shredded gouda cheese
• Paprika (for topping)

Instructions

1. Step 1: Cook the elbow macaroni in well salted boiling water according to package instructions until al dente. Drain and set aside.
2. Step 2: In a large skillet, melt the butter over medium-high heat. Stir in the all-purpose flour to create a paste and cook for 2 minutes, stirring frequently with a silicone whisk until the flour is lightly browned.
3. Step 3: Gradually whisk in the whole milk, stirring constantly to avoid lumps. Add the salt, black pepper, and Old Bay seasoning. Then stir in the shredded cheddar and gouda until the cheese has completely melted and the sauce is smooth.
4. Step 4: Bring the sauce to a simmer over medium-high heat. Once bubbling, reduce heat to low and let it simmer gently until it thickens enough to coat the back of a spoon without sliding off.
5. Step 5: Stir the cooked macaroni into the cheese sauce until evenly combined. Serve immediately, topped with a sprinkle of paprika and extra black pepper if desired.

Tips & Variations

• For extra creaminess, add a splash of heavy cream or half-and-half along with the milk.
• Try mixing in crispy cooked bacon or sautéed mushrooms for added flavor and texture.
• Use smoked gouda for a deeper, smoky twist on this classic dish.
• To make it spicier, add a pinch of cayenne pepper or serve with hot sauce on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring frequently and adding a splash of milk if the sauce has thickened too much. Avoid microwaving without stirring, as it can cause uneven heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, while elbow macaroni is traditional, you can use other short pasta shapes like shells, cavatappi, or penne for a similar result.

How do I prevent my mac and cheese from becoming grainy?

Make sure to melt the cheese slowly into the warm sauce and avoid boiling the mixture after the cheese is added to keep the texture smooth and creamy.

Stovetop Gouda Mac and Cheese Recipe

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★★★★★

4.5 from 111 reviews

This creamy stovetop Gouda Mac and Cheese features a rich blend of sharp cheddar and smooth gouda cheeses, combined with perfectly cooked elbow macaroni in a velvety homemade cheese sauce. Ready in under 30 minutes, it’s a comforting and indulgent dish that’s perfect for a quick weeknight dinner or a cozy treat.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 12 ounces dry elbow macaroni

Sauce

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/4 teaspoon table salt
• 1/4 teaspoon black pepper (plus more for topping)
• 1/4 teaspoon Old Bay seasoning
• 8 ounces shredded sharp cheddar cheese
• 4 ounces shredded gouda cheese

Topping

• Paprika (for topping)

Instructions

1. Cook Pasta: Bring a large pot of well-salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain the pasta and set aside.
2. Make Roux: In a large skillet, melt the unsalted butter over medium-high heat. Sprinkle in the all-purpose flour and stir constantly with a silicone whisk to form a paste. Cook for about 2 minutes until the flour is lightly browned, which will help remove the raw flour taste.
3. Add Milk and Seasoning: Gradually whisk in the whole milk to the roux, stirring constantly to prevent lumps. Add the salt, black pepper, and Old Bay seasoning. Continue stirring until the mixture is smooth.
4. Melt Cheese: Add the shredded sharp cheddar and gouda cheeses to the sauce. Stir continuously until all the cheese has melted and the sauce is smooth.
5. Simmer Sauce: Bring the sauce to a simmer over medium-high heat. Once bubbling, reduce the heat to low and let it gently simmer until the sauce thickens enough to coat the back of a spoon without sliding off, about 3-5 minutes.
6. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
7. Serve: Spoon the mac and cheese into bowls, then sprinkle paprika and additional black pepper on top for garnish and a slight smoky flavor. Serve immediately for the best creamy texture.

Notes

• Use freshly shredded cheese rather than pre-shredded for a smoother melt and better flavor.
• If the sauce becomes too thick, whisk in a splash of milk to loosen it to desired consistency.
• Old Bay seasoning adds a nice subtle spice, but can be omitted if unavailable or substituted with a pinch of smoked paprika or cayenne pepper for some heat.
• For extra creaminess, stir in a tablespoon of cream cheese or heavy cream along with the milk.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of milk to loosen the sauce.

Keywords: mac and cheese, gouda mac and cheese, stovetop mac and cheese, creamy mac and cheese, cheddar and gouda cheese recipe