Stovetop Gouda Mac and Cheese is a creamy, cheesy comfort food made extra special with the rich, smoky flavor of Gouda cheese. The tender pasta is coated in a smooth sauce that’s easy to whip up on the stove—no oven needed! It’s simple, satisfying, and full of that gooey goodness that makes mac and cheese such a classic favorite.
I love making this recipe when I want something quick but still feel like I’m treating myself. The Gouda adds a unique twist that’s a bit different from your usual cheddar mac, giving it a deeper flavor that my whole family can’t get enough of. Plus, it’s one of those meals that comes together so fast, I often start craving it just thinking about it.
My go-to way to serve this is with a sprinkle of fresh parsley on top and a side of steamed veggies or a simple salad. It goes down warm and cozy on chilly nights, and I’ve found it’s also a big hit with kids who usually don’t like cheeses other than plain cheddar. Stovetop Gouda Mac and Cheese is definitely becoming one of my regular easy meals whenever I’m craving a little extra cheesy comfort.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds the sauce well. You can swap it for shells, cavatappi, or rotini if you want a different texture or have something else on hand.
Smoked Gouda: The star of this recipe! It gives a rich, smoky flavor that’s unique. If you can’t find smoked Gouda, regular Gouda works fine or you can try smoked cheddar for a similar effect.
Sharp Cheddar: This adds a nice tangy bite that balances the smooth Gouda. Feel free to use mild cheddar if you prefer a milder taste or even Monterey Jack for extra creaminess.
Butter and Flour (Roux): These thicken the sauce and give it a creamy body. For a gluten-free version, you can use a gluten-free flour blend or cornstarch but add it gradually to avoid lumps.
Dijon Mustard: Just a small amount adds a great depth of flavor and helps keep the cheese sauce smooth. If you don’t have Dijon, yellow mustard or even a pinch of mustard powder will work.
How Do I Make a Smooth, Lumpy-Free Cheese Sauce?
Making a silky cheese sauce can be tricky, but these steps help you avoid lumps:
- Start by cooking the roux (butter + flour) for 1-2 minutes so the raw flour taste cooks off.
- Slowly whisk in cold milk and cream in small amounts to prevent lumps from forming.
- Keep whisking constantly as the sauce thickens to stay smooth and prevent burning on the bottom.
- Add cheese off the heat or on very low heat to avoid the cheese seizing up and turning grainy.
- If lumps form, try whisking vigorously or remove the sauce from heat briefly before continuing to stir.
Taking it slow with the milk, patience with whisking, and gentle heat for melting cheese make all the difference for creamy mac and cheese!
Equipment You’ll Need
- Large pot – for boiling the macaroni; you want plenty of water so the pasta cooks evenly and doesn’t stick.
- Whisk – essential for making a smooth roux and mixing the milk without lumps.
- Wooden spoon or heat-proof spatula – great for stirring the cheese sauce gently without scratching your pot.
- Measuring cups and spoons – to get the right amounts of milk, cream, butter, and spices for creamy, balanced flavor.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a salty crunch that contrasts nicely with the creamy cheese sauce.
- Mix in steamed broccoli or sautéed spinach for a pop of color and a nutritional boost.
- Swap smoked Gouda for gruyère to keep the richness but add a nutty twist.
- Stir in a pinch of cayenne or hot sauce if you enjoy a little heat to balance the smoky cheese.
How to Make Stovetop Gouda Mac and Cheese
Ingredients You’ll Need:
- 8 ounces elbow macaroni (about 2 cups)
- 2 cups whole milk
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups shredded smoked Gouda cheese
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon smoked paprika (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep and 15 minutes of cooking time, for a total of around 25 minutes. It’s perfect for a quick and comforting meal that’s ready in no time!
Step-by-Step Instructions:
1. Cook the Macaroni:
Bring a large pot of salted water to boil. Add the elbow macaroni and cook it according to the package instructions until it’s just tender (al dente). Once cooked, drain the pasta and set it aside.
2. Make the Cheese Sauce (Roux and Milk):
In the same pot, melt the butter over medium heat. When melted, whisk in the flour to form a smooth paste called roux. Keep whisking for 1-2 minutes until it bubbles and takes on a light golden color.
Slowly pour in the milk and heavy cream while whisking constantly to avoid lumps. Keep cooking and whisking for about 5 minutes until the sauce thickens and coats the back of a spoon.
3. Add Cheese and Seasonings:
Reduce heat to medium-low. Stir in the shredded smoked Gouda and sharp cheddar until fully melted and smooth. Mix in the Dijon mustard, garlic powder, salt, and pepper. Give everything a good stir to combine the flavors.
4. Combine Pasta and Sauce:
Add the drained macaroni back into the cheese sauce. Gently stir until all the pasta is well coated with the creamy cheese sauce. Warm through for 2-3 minutes on low heat to meld the flavors and thicken the sauce slightly.
5. Serve:
Serve your mac and cheese hot, optionally sprinkled with smoked paprika for an extra hint of smoky flavor. Enjoy the comforting, creamy deliciousness right away!
Can I Use a Different Type of Cheese?
Absolutely! While smoked Gouda gives a lovely smoky flavor, you can substitute it with regular Gouda, Gruyère, or even a mild cheddar. Just make sure to use good melting cheeses for that creamy texture.
Can I Make This Ahead of Time?
Yes! You can prepare the mac and cheese sauce and pasta separately, then combine and reheat gently on the stove when ready. Keep leftovers in an airtight container in the fridge for up to 3 days.
How Do I Reheat Leftover Mac and Cheese Without It Drying Out?
Reheat on low heat on the stove or in the microwave with a splash of milk or cream to restore the creamy consistency. Stir frequently for even heating and to prevent sticking.
Can I Use Gluten-Free Flour for the Roux?
Yes, you can substitute all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, mix it with a little cold liquid before adding to avoid lumps.
