My gouda mac and cheese is what happens when comfort food goes gourmet. It’s creamy, rich, and layered with the perfect balance of nutty gouda and sharp cheddar — a duo that makes every bite sing. Whether you bake it for that golden crust or keep it simple on the stovetop, this 40-minute recipe nails the cozy-meets-luxurious vibe. Once you try it, plain mac and cheese just won’t cut it again.
Try this gouda mac n cheese, there’s no going back!
I developed this recipe after I tried Darius Cooks’ famous six-cheese mac and cheese — an absolute showstopper. But I wanted something simpler: fewer cheeses, same indulgence. Enter gouda.
After a round of testing (and more than a few taste tests), I found that combining gouda’s nutty, buttery richness with sharp cheddar’s tang delivered that same depth, no grocery-store scavenger hunt required.
Here’s why this version works: it’s built on solid technique. A slow-cooked roux creates a silky, lump-free sauce. The onion and mustard powder add subtle depth that balances all that cheese. And using both shredded and chunked gouda gives every bite a creamy-meets-stringy pull you only get from the good stuff.
Love mac and cheese? Try my kimchi mac n cheese, microwave mac and cheese, or for something more traditionally Italian, authentic cacio e pepe.
Key ingredients and why they matter
To make this gouda mac and cheese, you’ll need: elbow macaroni, kosher salt, butter, yellow onion, all-purpose flour, mustard powder, black pepper, whole milk, cheddar cheese, and the star of it all – gouda!
Full ingredient list and detailed instructions in the recipe card.
- Gouda cheese: The star. Regular gouda is mellow and creamy, while smoked gouda adds a deeper, more savory edge — both melt like a dream. Use smoked gouda for depth if you want a bolder flavor!
- Sharp cheddar: Balances gouda’s richness and gives that nostalgic mac-and-cheese bite.
- Mustard powder: Quietly boosts the cheese flavor; don’t skip it.
- Yellow onion: Adds background sweetness that makes the sauce taste round and restaurant-worthy.
- Whole milk: Delivers the silkiest texture, but you can sub in half-and-half for extra indulgence or oat milk for a lighter option.
- Elbow macaroni: Classic shape, perfect sauce grabber. Cook just to al dente — it’ll finish in the oven.
- Butter and flour: The foundation of your roux — take your time here for a smooth, glossy sauce that clings to every noodle.
TIPS & TRICKS
Shruthi’s top tips
Take your time when making the roux (butter and flour mixture). Let the flour toast for about a minute before adding the milk to ensure a smooth sauce without any floury taste.
- Add milk gradually, whisking as you go. This creates a smooth, creamy base without lumps.
- Grate your own cheese for this one! I am all for convenience, but pre-shredded cheese often contains anti-caking agents that prevent melting.
- Start with less milk than you think; thin the sauce only after the cheese melts.
- Stop boiling pasta early, ideally about a minute under package directions — just al dente ensures the perfect bite after baking.
- Broil the top for 1–2 minutes for that bubbly, golden crust. Watch it like a hawk so it doesn’t burn!
How to make gouda mac and cheese
- Preheat the oven and grease a skillet or baking dish with butter or cooking spray. Cook the macaroni in salted boiling water until al dente, then drain and set aside.
- Melt butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent.
- Stir in the flour, mustard powder, pepper, and salt. Let it cook for about a minute, stirring often.
- Slowly pour in the milk while whisking continuously until the sauce thickens. Add the shredded gouda and cheddar and stir until melted and smooth.
- Remove from the heat and stir in the drained pasta.
- Transfer the mac and cheese to the prepared baking dish, top with the remaining cheese, and bake until golden and bubbly.
How to serve gouda mac and cheese
Serve this creamy gouda mac and cheese warm from the oven while the top is golden and bubbly. Pair it with a fresh, tangy side like kale salad with cranberries for a burst of brightness, and add a slice of garlic bread with sliced bread for the ultimate comfort meal. For something heartier, serve it alongside roasted oyster mushrooms — their savory flavor balances the creamy gouda perfectly.
Storage and reheating suggestions
This gouda mac and cheese is perfect to make ahead — especially around the holidays when it feels like you’re living in the kitchen for days! Store any leftovers in the fridge for up to 3–4 days.
Reheat with a splash of milk to restore creaminess — microwave or stovetop both work beautifully, and both take a minute or two.
Make ahead — refrigerate unbaked mac and cheese for up to 24 hours, then bake straight from the fridge (add 10 minutes to the bake time)
More creamy, cheesy pasta recipes
Here are a few other amazing cheesy pasta recipes you’re bound to love:
Kimchi Mac and Cheese
Easy Microwave Mac and Cheese
Baked Cauliflower with Cheese
Slow Cooker Mac and Cheese
Gouda Mac and Cheese
Ingredients
- 2 tablespoons kosher salt, for pasta water
- 12 ounces macaroni, substitute other short pasta
- 4 tablespoon butter
- 1 yellow onion, diced
- 1 tablespoon all purpose flour
- ¼ teaspoon mustard powder
- ¼ teaspoon black pepper
- ½ teaspoon salt, for roux
- 1½ cups whole milk
- 8 ounces gouda cheese, shredded (smoked or regular)
- 2 ounces cheddar cheese, shredded
- 4-6 ounces gouda cheese, topping, substitute cheddar
Instructions
- Preheat oven to 375°F and grease a 9” skillet (or 9×13” pan) with some butter or cooking oil spray.
- Add 2 tablespoons of salt to a large pot of water and bring to a boil. Cook macaroni until al dente (according to package directions) and drain.
- Melt the butter in a large saucepan over medium heat. Add onion and cook until translucent (about 5 minutes).
- Stir in the flour, mustard powder, pepper, and salt. Let the flour cook for 1 minute, stirring often.
- Slowly pour in milk, stirring or whisking continuously, and cook until thickened (a few minutes). Add in the 8oz gouda and 2 oz cheddar and stir until melted.
- Remove from heat. Stir in the drained pasta. Transfer the macaroni to the prepared baking dish. Top with remaining cheese in an even layer. Bake for 20 minutes, until the cheese is melted and lightly browned.
Notes
- Use of onions: Onion is optional. If you are not using onion, reduce butter to 2 tablespoons.
- Salt pasta water and cook to al dente. Make sure to salt the pasta water heavily to season the pasta – most of it drains out. And cook the pasta al dente to ensure that it’s not overcooked and mushy by the time you’re done baking.
- Bake or broil to perfection. You can also broil this gouda mac and cheese on high for a few minutes until browned. To add more texture, make your own breadcrumb topping by combining Panko breadcrumbs and melted butter, then sprinkle it over the top of the gouda mac and cheese before baking to get a crunchy golden finish.
- Pick high-quality cheese and grate it fresh. Use gouda cheese with a high fat content for maximum creaminess and flavor. Pre-grated cheese tends to have additives to prevent them from sticking, and will not melt as well as freshly grated cheese. We tested this recipe with both smoked and regular gouda and it’s great both ways.
- Get the right creamy texture. Adding too much milk can make it too runny or watery. Start by adding 1½ cups of milk, add more if needed. Try half-and-half and/or whipping cream along with whole milk to make the cheese sauce extra rich and smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The ratios of cheese to pasta to milk to seasonings seemed perfect. But only one tablespoon of flour to four tablespoons butter produced a very runny sauce. I sifted in another 2 tablespoons to the sauce. It would have been better to have had that amount of flour in the original roux so that it could brown.
Can this be frozen? Would love to make it ahead of time for a trip
Hi there, yes, you can definitely prep this ahead of time. Follow all the steps all the way to when you assemble the dish for baking. Ideally, use a disposable foil tray. If your trip is relatively soon (like, you’re prepping on Friday for a weekend trip, I recommend just refrigerating, then bringing to room temperature and baking. If you want to prep well ahead of time, follow the recipe up to the point where you transfer the mixed pasta and cheese sauce into the baking dish, but don’t bake it yet. Let the mixture cool to room temperature. This is absolutely critical to avoid ice crystals forming and to maintain the texture when reheated. Cover the dish tightly with a layer of plastic wrap, then a layer of aluminum foil to prevent freezer burn. Label it with the date and cooking instructions. I’ve frozen this for up to 2 months in the past (in single serve portions). You might need to bake for slightly longer than the time indicated from frozen! Hope this helps!
I’ve got a family member allergic to onion, considering the important of the roux, is there a recommended substitute? Can I do garlic or seasoned cornstarch or something? If so- what would be best sun and amount.
Thank you!
Hi Nellie – are they allergic to all alliums? If not, you can do leeks as well, and garlic definitely works! I would just use half a teaspoon of minced garlic. The key is the butter and flour, and the onion is a nice seasoning but you can make it without!
This Mac and cheese is really yummy but came out super salty. Is 2 tablespoons the amount you put in the roux?
Hi Dushyanthi, thank you for the comment! The 2 tablespoons of salt is for the water to boil the pasta (not the roux!) The roux has about 1/2 teaspoon of salt. Sorry if that was not clear from the instructions, I’ve updated the notes to reflect this!
lol 2tablespoons felt like a lot but I went with it. Thank you for clarifying. I’m making this again tomorrow and on thanksgiving!
Yes!! This is the grown up version of my childhood favorite dish. It’s even more delicious than the boxed stuff was for my 8 year old self. I love the bit of complexity the gouda and mustard add.
My mac n cheese-loving family enjoyed this recipe. It’s creamy and comforting, making it again this weekend.
This gouda mac and cheese was so GOOD-AHH! I used gouda cheese we smoked in our smoker. I also added a pinch of red pepper flakes for some spice. It was delicious. Will be making this recipe again.
This mac and cheese was incredible – I brought it to a potluck and there was nothing left! Gouda is one of my favorite cheeses so I knew it was going to be good!