Creamy Gouda Mac and Cheese Recipe

Introduction

This Creamy Gouda Mac and Cheese is a delicious twist on the classic comfort food, featuring the rich flavors of both regular and smoked Gouda cheeses. It’s smooth, cheesy, and perfect for a cozy meal any day of the week.

Ingredients

• 4 tablespoons salted butter
• 5 cloves garlic, finely minced
• 3 tablespoons flour
• 3 cups whole milk, room temperature
• 2 cups Gouda cheese, shredded by hand
• 1 cup smoked Gouda cheese, shredded by hand
• ½ teaspoon Dijon mustard
• Kosher salt, to taste
• Pepper, to taste
• 1 lb pasta of your choice (fusilli corti bucati recommended)

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Cook the pasta al dente according to the package directions, then drain and set aside.
2. Step 2: While the pasta cooks, melt the butter in a heavy-bottomed saucepan over medium heat. Add the minced garlic and a pinch of salt, cooking for about 2 minutes until softened but not browned.
3. Step 3: Whisk in the flour and cook the roux for 1-2 minutes, stirring constantly, until the raw flour taste disappears.
4. Step 4: Gradually whisk in the room temperature milk and a few pinches of salt. Reduce the heat to medium-low and let the milk simmer for 5-10 minutes, stirring occasionally, until it thickens and reduces slightly.
5. Step 5: Add the Gouda cheeses slowly, about 1 cup at a time (mixing both regular and smoked Gouda), whisking until the sauce is smooth and creamy.
6. Step 6: Stir in the Dijon mustard and season with salt and pepper to taste.
7. Step 7: Combine the cheese sauce with the cooked pasta. Adjust seasoning if needed and serve immediately for the creamiest result.

Tips & Variations

• Use freshly shredded cheese for better melting and a smoother sauce.
• Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
• Swap half of the Gouda for sharp cheddar for a tangier flavor.
• For a crispy topping, transfer to a baking dish, sprinkle with breadcrumbs, and broil until golden.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape you prefer works well. Just choose one that holds sauce nicely, like shells, elbow macaroni, or rotini.

Can I make this recipe ahead of time?

You can prepare the sauce and pasta separately and combine them just before serving. However, for the best texture, avoid baking ahead as the sauce can thicken and dry out.

Creamy Gouda Mac and Cheese Recipe

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★★★★★

4.4 from 129 reviews

• Author: Hugo
• Total Time: 30 minutes
• Yield: 4 to 6 servings 1x

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Description

This creamy Gouda mac and cheese features a rich, velvety cheese sauce made from a blend of regular and smoked Gouda cheeses. Cooked with a garlicky roux base and finished with a hint of Dijon mustard, this comforting pasta dish is perfect for a cozy meal anytime.

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Ingredients

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Cheese Sauce

• 4 tablespoons Salted Butter
• 5 cloves Garlic, finely minced
• 3 tablespoons Flour
• 3 cups Whole Milk, room temperature
• 2 cups Gouda Cheese, shredded by hand
• 1 cup Smoked Gouda Cheese, shredded by hand
• ½ teaspoon Dijon Mustard
• Kosher Salt, to taste
• Freshly ground Pepper, to taste

Pasta

• 1 lb pasta of your choice (fusilli corti bucati recommended)

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Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Drain and set aside.
2. Make the Garlic Butter Base: In a heavy-bottomed saucepan over medium heat, melt the salted butter. Add the finely minced garlic and a pinch of salt. Cook for about 2 minutes until softened but not browned.
3. Create the Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the raw flour taste disappears and the mixture is bubbly but not browned.
4. Add the Milk: Gradually whisk in the room temperature whole milk and add a few pinches of salt. Reduce heat to medium-low and simmer, stirring occasionally, for 5-10 minutes until the sauce thickens and slightly reduces.
5. Incorporate the Cheese: Add the shredded Gouda and smoked Gouda cheeses gradually, about 1 cup at a time, whisking continuously until the sauce is smooth and creamy.
6. Season the Sauce: Stir in the Dijon mustard and season with salt and freshly ground pepper to taste.
7. Combine with Pasta: Mix the cooked pasta into the cheese sauce, stirring gently to coat evenly. Adjust seasoning if needed.
8. Serve: Serve the mac and cheese hot with additional black pepper if desired.

Notes

• Using room temperature milk helps prevent lumps in the sauce.
• Do not brown the garlic to avoid bitterness; cook until softened only.
• Add cheese gradually for a smoother, creamier sauce.
• Fusilli pasta works well to hold onto the sauce, but feel free to use any pasta shape you prefer.
• Season to taste, especially after adding cheese, as Gouda can vary in saltiness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Keywords: Gouda mac and cheese, creamy macaroni, smoked Gouda pasta, homemade macaroni and cheese, garlic cheese sauce