Creamy Gouda Mac and Cheese with a Lightly Browned Top

Gouda Mac and Cheese

Gouda mac and cheese should be creamy under its lightly browned cheese top, not baked into a firm casserole. Mild Gouda makes up most of the sauce, while white cheddar adds sharpness and melts over the surface. Cook the macaroni just short of al dente, then give the assembled dish a brief bake so the pasta stays tender and the center stays saucy. There are no breadcrumbs in this version.

Ingredients for Gouda Mac and Cheese

• 12 ounces dry elbow macaroni (340g)
• 3 tablespoons unsalted butter (45g), plus a little for the dish
• 3 tablespoons all-purpose flour (25g)
• 2 1/2 cups whole milk (610g), plus a splash if needed
• 8 ounces mild Gouda, freshly shredded (225g)
• 4 ounces white cheddar, freshly shredded and divided (115g)
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt, plus more for the pasta water
• 1/4 teaspoon freshly ground black pepper

Set aside half the cheddar—2 ounces—for the topping. The rest melts into the sauce with the Gouda. Freshly shredded cheese generally melts more smoothly than pre-shredded cheese.

How to Make Gouda Mac and Cheese

Prep: 15 minutes | Cook: 25–30 minutes | Total: 40–45 minutes, plus a 5-minute rest | Serves: 6 as a main dish or 8 as a side

1. Preheat and prepare: Heat the oven to 350°F (175°C). Lightly butter a shallow 2-quart baking dish. Shred the cheeses and reserve 2 ounces of cheddar for the top.
2. Cook the macaroni: Boil in salted water until about 1 minute short of the package’s al dente time, usually 7–10 minutes depending on the pasta. It should still feel slightly firm when bitten. Drain. Start the sauce while the water heats and the pasta cooks.
3. Thicken the milk sauce: Melt the 3 tablespoons of butter in a large saucepan over medium heat. Whisk in the flour and cook for about 1 minute, until no dry flour remains. Whisk in the first additions of milk gradually until smooth, then add the rest. Stir as the sauce gently simmers for about 6–8 minutes, until it coats the back of a spoon but still pours easily.
4. Melt in the cheese: Remove the saucepan from the heat. Stir in the Gouda and the 2 ounces of cheddar for the sauce, a small handful at a time, until smooth. Stir in the Dijon, salt, and pepper. Taste and adjust the salt if needed. If the sauce is too thick to flow through the pasta, add a splash of milk.
5. Assemble: Fold the macaroni into the sauce until generously coated. Spread it in the prepared dish and scatter the reserved cheddar over the top without stirring it in.
6. Bake and rest: Bake uncovered on the center rack for 15–20 minutes. Start checking at 15 minutes; take the dish out when the edges gently bubble and the top has a few golden spots. The center should still look moist. Rest for about 5 minutes before serving.

How to Keep Gouda Cheese Sauce Smooth

Whisk the first additions of milk thoroughly into the roux to prevent lumps, and let the milk sauce thicken before adding cheese. Remove the pan from the heat so the cheese melts gently; boiling it can leave the sauce grainy or oily. If the macaroni looks tightly packed rather than generously sauced before baking, stir in a splash of milk.

Why the Bake Is Brief

A shallow dish lets the cheddar melt and develop scattered golden spots without a long bake. Use bubbling edges and a moist center as your stopping cues rather than waiting for the whole top to brown. A deeper dish or chilled macaroni may take longer, but baking well past that point can dry the pasta and separate the sauce.

Gouda Mac and Cheese Variations

Partially Smoked Gouda

For a smoky version, replace up to 4 ounces of the mild Gouda with an equal amount of smoked Gouda. Use mild Gouda for the main recipe.

Creamier Stovetop Version

Skip the baking dish and oven. Melt all the cheddar into the sauce off heat, fold in the macaroni, and serve immediately. This version has no browned top. For another unbaked option, try this Panera mac and cheese copycat.

For a baked version with a crunchy topping instead of this cheese-only surface, see this million dollar mac and cheese with golden panko.

Storing and Reheating Leftovers

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in short microwave intervals with a splash of milk, stirring until warm. The sauce firms as it chills, so reheated portions may be less stretchy than freshly baked mac and cheese.

To work ahead, make the cheese sauce separately and rewarm it gently without boiling. Combine it with freshly cooked pasta before baking. Freezing is not recommended because the thawed sauce may lose its smooth texture.

Nutrition

Approximate nutrition per serving, based on 6 main-dish servings: 545 calories, 25g protein, 27g fat, and 52g carbohydrates. Per 100g of prepared mac and cheese: approximately 180 calories, 8g protein, 9g fat, and 17g carbohydrates. Values vary with portion size, cheese brands, and the amount of water absorbed by the pasta.