Our gouda mac and cheese has a velvety, creamy sauce made with a flour roux and a blend of Gouda, sharp cheddar, and Colby Jack cheese. It’s perfect for celebratory occasions like Thanksgiving, Christmas, Easter, or a standout Sunday soul food dinner.
This baked mac and cheese recipe is on another level! It’s made with Gouda, sharp cheddar, and Colby jack, plus a flour and butter roux, which results in a smooth, velvety, creamy cheese sauce. It’s slightly more time-consuming because of the roux and we do not use any pre-shredded cheese, but it’s absolutely worth the effort to shred your own cheese.
This gouda mac and cheese is a perfectly balanced dish that’s not greasy or oily, but just the right amount of indulgent! You may also like our classic Southern mac and cheese recipe—it’s rich, comforting, and made with eggs for a custardy texture.
Is Gouda good for mac and cheese?
Gouda is the star of this mac and cheese, and for good reason! This semi-soft cheese has a rich, buttery flavor that sets it apart from other cheeses. It melts beautifully, creating a creamy cheese sauce that coats every piece of pasta.
Cheeses that go good with Gouda for mac and cheese include sharp cheddar and Colby jack, which adds a nice tang and depth. Gouda is versatile and can be used in various dishes. Regular (young) Gouda is great for melting and is often used in mac and cheese, grilled cheese sandwiches, and casseroles.
A celebration dish for special occassions
This Gouda mac and cheese is what I like to call a celebration dish. It’s the best macaroni and cheese recipe for holidays like Thanksgiving, Christmas, and Easter, where you want to put something special on the table. But don’t limit it to just the holidays—it’s also the perfect side dish for a Sunday soul food dinner or any gathering where you want to impress. This soul food mac and cheese has a “stick to your ribs” quality, making it hearty and satisfying. The seasoning adds depth and warmth, making each bite a delight.
What I love about this gouda mac and cheese is its fail-proof nature. Whether you’re a seasoned cook or a newbie, you can’t go wrong with this one. It’s become my favorite mac recipes, not just because of its incredible flavor but also for its reliability. The roux-based sauce ensures that the cheese melts smoothly, creating a perfect texture every time. So grab your apron and let’s shake things up.
Gouda mac and cheese ingredients
- Macaroni: Elbow macaroni is traditional, but other small pasta shapes like shells or cavatappi can also work well.
- Unsalted butter: Essential for making the roux, which thickens the velvety cheese sauce.
- Sour cream: Adds a slight tang and creaminess to the pasta.
- All-purpose flour: Used to create the roux, which thickens the sauce and gives it a smooth texture. It’s necessary for achieving the creamy consistency of the dish.
- Evaporated milk: Provides a rich, creamy base for without being too heavy. It’s more stable than regular milk when heated, preventing curdling.
- Half and half: Adds richness and a smooth mouthfeel. You can use all heavy cream for an even richer sauce or all whole milk for a lighter version.
- Granulated onion: Adds a subtle, sweet onion flavor that complements the cheeses. It can be adjusted to taste, swapped out with onion powder, or omitted if preferred.
- Granulated garlic: Enhances the overall flavor with a mild garlic taste. Garlic powder can be used instead.
- Creole seasoning: Introduces a bit of spice and complexity, adding depth to the flavor profile. Adjust to taste or substitute with paprika and a pinch of cayenne pepper for a milder option.
- Regular Gouda cheese: The star ingredient, Gouda provides a creamy, butter flavor that melts beautifully. We used Cabot Cheese (not sponsored). Swap out for smoked gouda cheese if you want.
- Sharp cheddar cheese: Adds a tangy, robust flavor that balances the richness of the Gouda. Extra-sharp cheddar or white cheddar can be used for a different flavor profile.
- Colby Jack cheese: Offers a mild, creamy texture that blends well with the other cheeses, enhancing the smoothness of the creamy sauce. Monterey Jack is a good alternative, and Pepper Jack can add a bit of spice.
- Diamond Crystal kosher salt and black pepper: Essential for seasoning, these ingredients bring out the flavors of the dish. Diamond Crystal kosher salt is less salty by volume than table salt, so if using table salt, use less.
Tools you’ll need
- Large Pot: For boiling the macaroni.
- Large Skillet or Saucepan: To make the roux and cheese sauce.
- Whisk: Essential for making the roux and ensuring a smooth cheesy sauce. I prefer using a sauce whisk (also known as a gravy whisk).
- Baking Dish (9×13 or 3 quarts): A 9×13 baking dish is ideal for this recipe, but you can use a similar-sized dish.
- Cheese Grater: For shredding the cheeses if they’re not pre-shredded.
How to make Gouda mac and cheese
- Start by preheating your oven to 375°F and grease a baking dish. Cook macaroni according to package instructions, until it’s al dente, then drain it.
- In a large skillet, melt butter and whisk in flour to make a roux. Gradually whisk in evaporated milk and half and half until the mixture thickens.
- Mix in some granulated onion, garlic, and Creole seasoning. Then, add Gouda, sharp cheddar, and Jack cheese, saving some for the topping. Stir until everything melts and smooths out. Season with a pinch of salt and pepper.
- Stir some sour cream into the al dente pasta, then mix it into the cheese sauce until it’s all coated. Pour everything into the baking dish, top with the remaining extra shredded cheese, and bake until it’s golden and bubbly. Let it cool for a bit, then dig in!
Roux for mac and cheese
A flour roux is a fundamental cooking technique used to thicken sauces, soups, and stews, including the cheese sauce for mac and cheese.
It’s a mixture of fat (typically butter) and flour that is cooked together and used as a thickening agent. For this recipe, we combine 3 parts all-purpose flour and 2 parts butter.
Roux for mac and cheese thickens the sauce, creating a creamy, smooth texture. It also helps prevent the cheese from separating and becoming oily or grainy.
For a mac and cheese recipe with no roux, check out our Southern mac and cheese.
Tips for a successful roux
- Whisk Constantly: To avoid lumps and ensure a smooth sauce, whisk constantly while adding the flour to the butter and the liquid to the roux.
- Control the Heat: Cook over medium heat to prevent the roux from burning or browning too quickly.
- Gradual Addition of Liquid: Add the liquid gradually and continue whisking to maintain a smooth consistency.
What to serve with Gouda mac and cheese
Gouda mac and cheese is just like Southern soul food macaroni and cheese in that it’s rich and comforting. So, pairing it with other traditional soul food dishes that balance or complement its flavors can create a well-rounded Southern meal. Here are some classic options:
- Fried Catfish: Crispy, seasoned catfish.. say less!
- Fried Chicken: Crispy, golden fried chicken is a classic soul food pairing.
- Smothered Pork Chops: Tender pork chops cooked in a flavorful gravy.
- BBQ Ribs: Smoky, tangy BBQ ribs are so delicious with this dish.
- Collard Greens: Tender collard greens cooked with a bit of smoked meat is one of my favorites sides.
- Candied Yams: Sweet, spiced yams provide a sweet and rich counterpoint to the savory macaroni.
- Green Beans: Cooked with potatoes and a bit of meat, green beans are a flavorful option.
- Cornbread: A slightly sweet and crumbly cornbread is a classic Southern side that pairs perfectly with this mac.
- Buttermilk Biscuits: These flaky, buttery biscuits are great.
How to store leftover macaroni and cheese
To store leftovers properly and keep it fresh, follow these steps:
- Allow pasta to cool to room temperature.
- Transfer to airtight containers or cover it tightly with plastic wrap or aluminum foil and place in the refrigerator.
- Mac and cheese is good for up to 3-4 days in the refrigerator.
Summary
Whether you’re looking for a show-stopping dish for a special occasion or just want to treat yourself to something extraordinary, give this Gouda Mac and Cheese a try. I promise it will become a family favorite, just as it has in my household!
Gouda Mac and Cheese
Ingredients
- 8 ounces uncooked macaroni
- 3 tablespoons unsalted butter
- 2 tablespoons sour cream
- 2 tablespoons all-purpose flour
- 1 12 ounce can evaporated milk
- 1 cup half and half or ½ cup cream and ½ cup whole milk
- 1/2 – 1 tablespoon granulated onion
- 2 teaspoons granulated garlic
- 1/2 – 1 teaspoon Creole seasoning
- 1 1/2 cups shredded regular Gouda cheese plus more for topping
- 1/2 cup shredded sharp cheddar cheese plus more for topping
- 1/2 cup shredded Jack cheese plus more for topping
- Diamond Crystal kosher salt and black pepper to taste
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish.
- Cook the Pasta: Cook the macaroni in a large pot of salted water, according to the package directions, until al dente. Drain and set aside.
- Make the Roux: In a large skillet or saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Continue whisking and cook for about a minute to eliminate the raw flour taste.
- Add the Dairy: Gradually whisk in the evaporated milk, followed by the half and half. Whisk continuously to avoid lumps. Simmer the mixture for about 3-5 minutes, or until it thickens slightly.
- Add Seasonings and Cheese: Stir in the granulated onion, granulated garlic, and Creole seasoning. Let it simmer gently for about 2 minutes.
- Add the shredded Gouda, sharp cheddar, and Jack cheese, reserving some for the topping. Stir until the cheese melts and the sauce is smooth. Season with salt and pepper to taste.
- Combine with Pasta: Stir sour cream into the pasta. Then, add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
- Bake: Transfer mac and cheese mixture to the prepared baking dish. Top with the reserved cheeses.
- Bake in the preheated oven for about 20 minutes or until the top is golden and bubbly.
- Serve: Let it cool for a few minutes before serving. This dish is perfect for gatherings, potlucks, or as a comforting family meal.
