Creamy Gouda Mac and Cheese – Quick & Easy Recipe

This creamy gouda mac and cheese is the ultimate cheese recipe for when you want something rich, velvety, and absolutely indulgent. Made with 2 types of gouda cheese, whole milk, and a touch of dijon mustard, this is the homemade macaroni and cheese dish you’ll be dreaming about for days!

Why You’ll Love It

If you’ve ever had regular mac and thought, “This could be cheesier, creamier, and just overall better,” then let me introduce you to this gouda mac n cheese. 

This isn’t your average cooked macaroni tossed in a basic white sauce—oh no, this is a game changer. A really freakin' cheesy game changer with great flavor!

We’re talking about a creamy cheese sauce made with hand-shredded gouda (both regular gouda and smoked gouda cheese for that nutty richness), plus whole milk and a flour mixture that creates the ultimate bechamel sauce. 

No pre-shredded cheese here, because we all know it just doesn’t melt the same way! Trust me! Pre-shredded cheese is coated in starch which makes cheese sauces clump together so we are not making that mistake!

The al dente pasta gets coated in this velvety cheese sauce, creating that perfect creamy texture you crave in a good mac. 

It’s rich, cheesy, and absolutely irresistible. 

And let’s be real—this dish isn’t just for weeknights. This homemade gouda macaroni is a family favorite, a perfect side dish for holidays, and the kind of delicious recipe that will have everyone begging for seconds.

Ingredients and Substitutions

Here is everything you need to make this easy gouda mac and cheese recipe:

• Salted Butter: This helps melt butter and build the base of the cheesy sauce. If you only have unsalted butter, just add an extra quarter teaspoon salt to balance the flavors.
• Garlic: Fresh is best, but if you’re out, a dash of garlic powder works too.
• Flour: We’re making a flour mixture to create a silky white sauce. All-purpose flour is the way to go here.
• Whole Milk: This gives the sauce its richness. You can swap in heavy cream for an even creamier vibe (no need to make a roux if you go thhis route) or skim milk if you want it a little lighter... but honestly, whole milk is key to this gouda mac & cheese.
• Gouda Cheese: Both regular gouda and smoked gouda cheese bring all the cheesy perfection to the table. Aged gouda doesn't melt as well so I don't recommend going that route. You could also add in some american cheese, parmesan cheese, white cheddar cheese or another one of your favorite melty cheeses to the mix.
• Dijon Mustard: Adds a little tang and enhances the cheese flavor. A pinch of dry mustard works if you’re out of dijon.
• Kosher Salt & Black Pepper: Essential for seasoning! You could also add white pepper if you’re feeling fancy.
• Pasta: I used fusilli corti bucati, but elbow macaroni, small shells, or any macaroni noodles will work.

How to make it

BOIL THE PASTA: Get a large pot of salted water boiling, then cook your pasta al dente according to the package directions. Drain and set aside either in the colander or in a large bowl.

MAKE THE ROUX: In a medium pot over medium heat, melt butter, then add the garlic and a pinch of salt. Let it cook for a couple of minutes until soft but not browned.

WHISK IN FLOUR: Sprinkle in the purpose flour and whisk constantly. Cook for 1-2 minutes to remove that raw flour taste

ADD THE MILK: Slowly whisk in whole milk (or a splash of milk if it thickens too fast) and season with another teaspoon of the salt. Reduce heat to medium-low heat and let it simmer for 5-10 minutes or until thickened.

MELT THE CHEESE: Slowly whisk in the room temperature shredded gouda, one handful at a time, letting each batch fully melt before adding more. This step is key for that velvety sauce.

SEASON & MIX: Stir in the dijon mustard, then taste and adjust with more black pepper, onion powder, or garlic powder if needed.

COMBINE & SERVE: Mix the cooked pasta into the creamy gouda sauce. Stir to coat, then serve immediately for the best texture.

Helpful Tips

• Shred Your Own Cheese: A food processor makes it easy! Pre-shredded cheese has anti-caking agents that mess with the melt.
• Use a Heavy Bottomed Pan: A small saucepan or medium pot with good heat distribution keeps the sauce from burning.
• Want a Baked Version? Pour everything into a greased baking dish, sprinkle with bread crumbs, and bake at 375°F until golden brown.
• Make It Extra Cheesy: Stir in some sharp cheddar, colby jack, or even a little cream cheese for even more cheesy perfection.

Can I bake this mac and cheese

You can absolutely bake this mac and cheese but I recommend doing so only for the top crust otherwise it will dry out.

• FOR A CHEESY CRUST: Add 1.5 cups of shredded cheese (cheddar, gouda or mozza) on top and bake for about 20 minutes or until the cheesy on top is melted, blistering and bubbly!
• FOR A CRUNCHY CRUST: Melt 2 tablespoon of butter and mix it with 2 cups of seasoned bread crumbs. Sprinkle it on top of the mac and cheese and bake until golden brown! 

What to pair with it

So many delicious things go with gouda mac and cheese!

I recommend trying my southern black eyed pea dip, this kale butternut squash salad or this kale apple slaw.

For a main, you could serve them with this chick-fil-a honey pepper pimento cheese sandwich, sweet and sauerkraut pork, or these pesto chicken meatballs.

For dessert, try my 4 ingredient peanut butter blossom cookies, these strawberry shortcake oreo truffles, or this easy cool whip key lime pie.

Storage & Reheating

If you somehow have leftovers (which, let’s be honest, is rare), store them in an airtight container in the fridge for up to 3 days. To reheat, add a splash of milk or half and half to loosen up the sauce and warm it on medium-low heat until smooth again.

Recipe