Gouda Mac and Cheese is a delectable twist on the classic comfort food, featuring a creamy and cheesy pasta dish with the distinctive flavor of Gouda cheese. The dish typically starts with a rich cheese sauce made from Gouda, known for its smooth and slightly sweet taste. This velvety sauce coats al dente macaroni, creating a harmonious blend of textures.
Gouda Mac and Cheese may also incorporate other cheeses, enhancing the complexity of flavors. The Gouda adds a creamy melt-in-your-mouth quality, while its slightly nutty undertones contribute to the overall richness of the dish.
This gourmet variation of mac and cheese caters to those who appreciate a more refined and nuanced flavor profile. Gouda Mac and Cheese offers a delightful combination of comfort and sophistication, making it a favorite for those seeking a comforting yet elevated pasta experience.
Gouda is an incredibly versatile cheese that gives this mac and cheese recipe a more upscale flavor and even creamier texture.
Gouda Mac and Cheese
Bread crumb topping
- 2 slices of sourdough bread
- 1/8 tsp mustard powder
- 1/8 tsp thyme
- 1/8 tsp kosher salt
Gouda mac and cheese
- 1 pound short pasta of your choice (shells, macaroni, fusilli, penne, etc)
- 14 oz smoked gouda
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2-3/4 cups milk divided
- 1 tsp kosher salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- paprika optional
- Toast the bread slices until golden brown and crispy: place the bread slices on a baking sheet and broil for several minutes, turning a few times, or use a toaster oven or toaster. Tear the bread into pieces and process in a food processor until the bread becomes the consistency of bread crumbs. Then add the mustard powder, thyme, and salt and pulse a few times to combine.
- Bring a large pot of water to a boil, adding about 1 tablespoon of kosher salt. Add the pasta and cook until al dente (just tender but still firm). Then drain the pasta in a colander and rinse it quickly with warm water.
- Meanwhile, grate the smoked gouda and measure out the butter, flour, milk, salt, onion powder, and garlic powder.
- In a large saucepan or Dutch oven, heat the butter over medium heat; when it melts, stir in the flour. Heat the mixture for several minutes, stirring constantly. Immediately when the color starts to turn light brown, reduce the heat to low. Start to add 1-3/4 cups of milk very slowly, whisking constantly until the mixture is completely smooth, then add more milk. Add the salt, onion powder, and garlic powder, and continue cooking on low heat for about 2 minutes to thicken slightly, whisking frequently.
- After 2 minutes, gradually add the grated cheese and keep stirring until it is melted: it will be very thick and sticky once all the cheese is added. Then add 1 cup milk and stir until incorporated and a creamy sauce forms: a few bits of unmelted cheese are okay (see the video below).
- Place the pasta in an even layer in a 9 x 13” serving dish, then pour the cheese sauce on top. Top with the breadcrumbs and broil it for 2 to 4 minutes until lightly browned, turning the pan to even out the browning as necessary. Serve immediately.