Description
A creamy, cheesy, and comforting Easy Gouda Mac and Cheese recipe featuring a smooth cheese sauce made with gouda and sharp cheddar cheeses. This stovetop-cooked macaroni and cheese is rich and flavorful, perfect for a quick weeknight dinner or a satisfying side dish.
Ingredients
Units
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 1/4 cup unsalted butter (4 tablespoons)
- 1/4 cup all-purpose flour
- 1 1/4 cups heavy cream
- 1 cup whole milk
- 8 ounces gouda cheese, freshly shredded
- 2 ounces sharp cheddar cheese, freshly shredded
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon hot sauce (optional)
Instructions
- Cook the pasta: In a large pot, bring water to a boil and cook the elbow macaroni according to the package instructions until al dente or your desired firmness. Reserve 1/4 cup of the pasta cooking water. Drain and rinse the pasta, then return it to the pot.
- Make the roux: While the pasta cooks, melt the butter in a large saucepan over medium heat. Add the flour and whisk constantly for 2 to 3 minutes until the mixture is combined and thickened, forming a roux.
- Add cream and milk: Slowly whisk in the heavy cream and whole milk continuously to incorporate and create a smooth mixture. Reduce heat to low to avoid boiling.
- Melt the cheese: Add the freshly shredded gouda and sharp cheddar cheeses to the saucepan along with kosher salt, black pepper, and hot sauce if using. Stir constantly until the cheese melts and the sauce becomes smooth and thick, about 4 to 5 minutes.
- Combine pasta and sauce: Remove the cheese sauce from heat. Pour it over the cooked pasta in the pot and stir thoroughly to coat every piece evenly. Serve immediately for the best texture.
Notes
- Gluten free: Use gluten free pasta and substitute the all-purpose flour with 1:1 gluten free flour to make this recipe gluten free.
- Baking option: To bake, transfer the mac and cheese to a 2-quart baking dish, sprinkle an additional 1/2 cup shredded sharp cheddar cheese on top, and bake at 350°F for 15 to 20 minutes until golden and bubbly.
- Storage: Store leftovers in a sealed container in the refrigerator for up to 3 days. Add a splash of milk before reheating in the microwave or on the stovetop to regain creaminess.
