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!
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This baked gouda mac & 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.
Gouda is the star of this mac and cheese because of its rich, buttery flavor and smooth melt. It creates a creamy sauce that coats the pasta perfectly. Sharp cheddar and Colby jack pair well with Gouda, adding extra flavor.
Ingredients
- Macaroni: Elbow macaroni is traditional, but other small pasta shapes like shells or cavatappi can also work well.
- 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.
- 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.
How to Make Gouda Mac & 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
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. Some classic options include fried catfish, fried chicken, collard greens, green beans, and candied yams.
How to Store Leftovers
To store leftovers properly and keep it fresh, allow pasta to cool to room temperature. Then, 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.
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!
Baked Gouda Mac and Cheese
Ingredients
- 8 ounces macaroni uncooked
- 3 tablespoons unsalted butter
- 2 tablespoons sour cream
- 2 tablespoons all-purpose flour
- 12 ounces evaporated milk
- 1 cup half and half or ½ cup cream and ½ cup whole milk
- 1/2 tablespoon granulated onion
- 2 teaspoons granulated garlic
- 1 teaspoon Creole seasoning
- 1 1/2 cups Gouda cheese shredded, plus more for topping
- 1/2 cup sharp cheddar cheese shredded, plus more for topping
- 1/2 cup Monterey Jack cheese shredded, plus more for topping
- Diamond Crystal kosher salt to taste
- black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 2-quart baking dish.
- Cook the macaroni in a large pot of salted water, according to the package directions, until al dente. Drain and set aside.
- 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.
- 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.
- 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.
- Stir sour cream into the pasta. Then, add the cooked macaroni to the cheese sauce and stir until the pasta is evenly coated.
- 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.
- Let it cool for a few minutes before serving. This dish is perfect for gatherings, potlucks, or as a comforting family meal.
