Gouda Mac & Cheese

Servings

Prep Time

15 minutes

Cook Time

15 minutes

Cabot's slightly sweet and nutty flavored Gouda is the perfect, smooth melting cheese for this stovetop Gouda Mac and Cheese recipe that also uses Cabot's Seriously Sharp Yellow Cheddar. Serve directly from the stove or bake in a casserole.

The steps to this Gouda Mac and Cheese recipe are easy to follow. Just bring a pot of salted water to a boil and prepare the pasta according to the package instructions. Drain well and set aside. Make a roux by mixing melted butter and flour in a saucepan. Cook the flour for 1 to 2 minutes and then whisk in the milk. Continue whisking until the flour is incorporated. Add in the Dijon mustard, garlic powder, salt and pepper and whisk constantly until the sauce thickens, about 2 to 3 minutes. Remove the sauce from the heat and stir in the shredded Gouda and cheddar cheese. Stir until the cheese is completely melted into the sauce. Then add the hot, cooked pasta to the sauce and serve, or bake in a medium-sized casserole dish topped with breadcrumbs.

Whether you're looking for the ease of a stovetop entree or a make-ahead casserole, Cabot's Gouda Mac and Cheese recipe is a winner. Try Cabot's Stovetop Cheeseburger Mac and Cheese for another quick, easy and cheesy dish. We’d love to hear your feedback on this mac and cheese recipe. If you have a chance, please rate and review it and be sure to share it with family and friends on Facebook, Pinterest, and Instagram.

Ingredients

Salt for pasta water plus ¼ teaspoon, divided
16 ounces dry pasta, such as fusilli, rotini or macaroni, whole-wheat if desired
3 tablespoons Cabot Unsalted Butter
3 tablespoons all-purpose flour
3 cups whole milk, warmed slightly
1 teaspoon Dijon mustard
1½ teaspoons garlic powder
¼ teaspoon ground pepper, if desired
8 ounces Cabot Gouda Cheese, shredded
8 ounces Cabot Seriously Sharp Yellow Cheddar Cheese, shredded

Directions

BRING a large pot of salted water to a boil.
PREPARE pasta according to package instructions when water boils. Drain well.
MAKE a roux by melting butter in a medium saucepan over medium heat while pasta cooks. Sprinkle flour over the melted butter and stir to dissolve flour into the butter. Cook flour in butter for 1 - 2 minutes. Whisk in milk and continue whisking until all of the flour is incorporated into the milk. Scrape along edges of the saucepan with a heat-proof spatula make sure no roux remains in the corners.
WHISK in Dijon mustard, garlic powder, ¼ teaspoon salt and pepper. Whisking constantly, increase heat to medium-high and bring to a simmer and cook until thickened, 2 to 3 minutes.
REMOVE the thickened sauce from the heat. Stir in shredded Gouda & cheddar cheese and whisk until completely melted into the sauce.
STIR the hot cooked pasta and sauce together in the pasta pot. Serve hot.

Recipe Tips

If a Mac & Cheese casserole is preferred, place in a small to medium baking dish, sprinkle with additional shredded cheese and breadcrumbs and bake in a 350°F oven until warmed through and toppings are melted and crispy, about 30 minutes.

Check out Cabot's Mac & Cheese collection for more delicious inspiration.

Nutrition

per serving: Calories

Frequently Asked Questions

Is Gouda cheese good for macaroni and cheese?

Cabot’s Gouda Cheese is an excellent choice for creamy macaroni and cheese. Gouda melts well and adds a mild, slightly sweet and nutty flavor to this favorite dish.

Is Gouda a good melting cheese?

Gouda cheese melts well due to its fat content which makes creating a smooth, delicious cheese sauce for macaroni and cheese a breeze.Try some Cabot Gouda slices for an amazing grilled cheese experience.

What are the best cheeses to use for mac and cheese?

Of course we think Cabot cheeses are the best! Depending on what flavor profile you are trying to achieve with your mac and cheese, a combination of Cabot’s Sharp aged cheddar with our smooth and creamy Gouda or Monterey Jack cheese are great choices.