This Gouda mac and cheese is a creamy stovetop macaroni and cheese recipe made with Cabot Gouda and Seriously Sharp Cheddar. It comes together in about 30 minutes and can be served straight from the stove or baked as a casserole.
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 (2 cups) or Gouda Shredded Cheese
8 ounces Cabot Extra Sharp Yellow Cheddar Cheese, shredded (2 cups) or Extra Sharp Yellow Shredded Cheddar
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.
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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.
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REMOVE the thickened sauce from the heat. Stir in shredded Gouda & cheddar cheese and whisk until completely melted into the sauce.
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STIR the hot cooked pasta and sauce together in the pasta pot. Serve hot.
Recipe Note
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.
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This Gouda mac and cheese is a creamy stovetop macaroni and cheese recipe made with Cabot Gouda and Seriously Sharp Cheddar. It comes together in about 30 minutes and can be served straight from the stove or baked as a casserole.
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.
