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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Season the Sauce: Stir in the Dijon mustard and season with salt and freshly ground pepper to taste.
- Combine with Pasta: Mix the cooked pasta into the cheese sauce, stirring gently to coat evenly. Adjust seasoning if needed.
- 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
