This amazing Gouda mac and cheese is a grown-up take on a beloved classic!
This dish is like a cozy hug for your tastebuds. The combination of sharp cheddar and creamy Gouda creates a flavor explosion that’ll have you coming back for seconds.
What I love about this recipe is how the Parmesan breadcrumb topping adds a delightful crunch to every bite. It’s the perfect contrast to the velvety smooth cheese sauce.
This dish is perfect for a cozy night in or for sharing with friends and family.
Why You’ll Love This Gouda Mac and Cheese
Creamy Texture: The recipe ensures a luxuriously creamy sauce by using a combination of whole milk, sharp cheddar, and Gouda cheese.
Rich Taste: The blend of sharp cheddar and Gouda cheese provides a rich, savory taste with nutty notes from the Gouda.
Easy Preparation: The recipe is straightforward and easy to follow. There’s no need for baking.
Crunchy Topping: The addition of toasted panko breadcrumbs mixed with Parmesan cheese and parsley adds a satisfying crunch and texture.
Ingredients
- Elbow Macaroni: The perfect pasta shape to capture all that luscious cheese sauce.
- Gouda Cheese: It adds a rich, buttery, and slightly sweet flavor to the dish.
- Sharp Cheddar Cheese: It provides a tangy, bold taste that complements the Gouda perfectly.
- Unsalted Butter: It creates a smooth, velvety cheese sauce.
- All-Purpose Flour: It thickens the cheese sauce, ensuring it coats each macaroni noodle beautifully.
- Whole Milk: It creates a creamy, indulgent texture that takes this mac and cheese to the next level.
- Seasonings: A blend of salt, black pepper, and steak seasoning enhances the overall flavor profile.
- Breadcrumb Topping: Panko breadcrumbs, Parmesan cheese, paprika, and fresh parsley combine for a crunchy, savory topping.
How to Make Gouda Mac and Cheese
This mac and cheese is so indulgent, yet it’s easy to prepare!
1. Cook the pasta. Prepare the elbow macaroni according to package instructions in well-salted water until al dente. Drain and set aside.
2. Make the cheese sauce. In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring frequently with a whisk, for about 2 minutes, or until the mixture turns a light brown color.
3. Add the milk and seasonings. Gradually whisk in the milk, stirring continuously until smooth. Add the salt, black pepper, and steak seasoning. Stir until the cheese is fully melted.
4. Simmer the sauce. Bring the mixture to a gentle simmer over medium heat. Once it starts bubbling, lower the heat and cook until the sauce thickens enough to coat the back of a spoon.
5. Combine the pasta and sauce. Stir the cooked macaroni into the cheese sauce until well combined.
6. Prepare the breadcrumb topping. Heat a skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until they’re golden brown. Remove from the pan and set aside.
7. Enhance the breadcrumbs. In the same skillet, melt a little butter. Return the toasted breadcrumbs to the skillet and stir in the grated Parmesan cheese, paprika, and chopped parsley. Mix well to combine.
8. Serve. Transfer the mac and cheese to a large serving dish and sprinkle the Parmesan breadcrumb mixture on top. Garnish with additional parsley and a dash of black pepper if desired.
Tips for the Best Gouda Mac and Cheese
These tried-and-true tips will elevate your mac and cheese to new heights.
- Put in some elbow grease. Shred your cheese from a block instead of using pre-shredded cheese to avoid additives that can make the sauce grainy.
- Pick your pasta. Experiment with different pasta shapes like shells, cavatappi, or rotini to help the cheese sauce cling better.
- Spice it up. Add a pinch of cayenne pepper or smoked paprika to the cheese sauce for an extra kick of flavor.
- Give it some tang. Stir in a teaspoon of Dijon mustard to the cheese sauce for a subtle tangy flavor that complements the Gouda.
- Make it brown and bubbly. After baking, place the mac and cheese under the broiler for a couple of minutes to get a perfectly browned and bubbly top.
- Try fun variations. Try using smoked Gouda for a smoky flavor, adding mix-ins like bacon or caramelized onions, or baking in the oven for an extra crispy top.
- Make it a meal. Serve with a side salad, steamed or roasted veggies, BBQ meats, or as a holiday side dish.
How to Store
Save those leftovers with these easy tips!
To Store: Place the cooled mac and cheese in an air-tight container and refrigerate for up to 3-4 days. For best results, store the breadcrumb topping separately in a small container or resealable bag to maintain its crispness. I don’t recommend freezing this recipe.
To Reheat: Microwave individual portions for 1-2 minutes, stirring halfway through, or reheat in a 350°F oven for 15-20 minutes until heated through. Add a splash of milk before reheating to restore creaminess. Sprinkle the reserved breadcrumb topping just before serving.
Gouda Mac and Cheese
6
servings25
minutes25
minutes601
kcalYou won’t be able to resist this creamy Gouda mac and cheese! It’s comforting, satisfying, and so full of delicious flavor.
Ingredients
12 oz elbow macaroni
¼ cup unsalted butter
¼ cup all-purpose flour
2 1/2 cups whole milk
¼ teaspoon salt
¼ teaspoon black pepper (plus extra for topping)
¼ teaspoon steak seasoning
8 ounces shredded sharp cheddar cheese
4 ounces shredded Gouda cheese
¼ cup panko breadcrumbs
2 tablespoons grated Parmesan cheese
¼ teaspoon paprika
1 tablespoon fresh parsley, chopped
Instructions
- Prepare the elbow macaroni according to package instructions in well-salted water until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the flour and cook, stirring frequently with a whisk, for about 2 minutes, or until the mixture turns a light brown color.
- Gradually whisk in the milk, stirring continuously until smooth. Add the salt, black pepper, and steak seasoning. Stir until the cheese is fully melted.
- Bring the mixture to a gentle simmer over medium heat. Once it starts bubbling, lower the heat and cook until the sauce thickens enough to coat the back of a spoon.
- Stir the cooked macaroni into the cheese sauce until well combined.
- Heat a skillet over medium-high heat. Add the breadcrumbs and cook, stirring frequently, until they are golden brown. Remove from the pan and set aside.
- In the same skillet, melt a little butter. Return the toasted breadcrumbs to the skillet and stir in the grated Parmesan cheese, paprika, and chopped parsley. Mix well to combine.
- Transfer the mac and cheese to a large serving dish and sprinkle the Parmesan breadcrumb mixture on top. Garnish with additional parsley and a dash of black pepper if desired.
