Stovetop Gouda Mac and Cheese Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
- 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
Find it online: https://tastewithamy.com/stovetop-gouda-mac-and-cheese-recipe/
