Stovetop Gouda Mac and Cheese is a creamy, cheesy comfort dish that brings together tender pasta and rich, smoky Gouda cheese in a smooth sauce. It’s a quick and satisfying meal that feels like a warm hug on a plate.
I love making this mac and cheese when I want something simple but a bit special. The Gouda gives it a wonderful flavor that’s different from the usual cheddar—it’s a little smoky and so smooth, which really takes this dish up a notch. Plus, cooking it all on the stovetop means it comes together fast, so it’s perfect for busy nights.
My favorite way to serve it is right after making it, while it’s still warm and melty. Sometimes I add a sprinkle of crispy breadcrumbs on top for a nice crunch, or toss in some cooked bacon or veggies for a little extra bite. It’s the kind of dish that everyone at the table always asks for seconds of, and I can’t blame them—it’s just that good.
Key Ingredients & Substitutions
Elbow Macaroni: This classic pasta shape holds sauce well. If you don’t have elbow macaroni, try cavatappi, rotini, or shells—they all catch cheese nicely.
Smoked Gouda Cheese: It adds a mild, smoky flavor and creamy texture. If Gouda isn’t available, smoked mozzarella or a mild smoked cheese works as a substitute.
Cheddar Cheese: Sharp cheddar gives a nice tang and depth. You can swap with mild cheddar or a mix of your favorite cheeses like Monterey Jack for a smoother taste.
Butter and Flour: These make the roux, which thickens the sauce. Using equal parts keeps the sauce smooth and creamy. For gluten-free, replace flour with cornstarch (half the amount).
Milk: Whole milk is best for creaminess. You can use 2% or even half-and-half for a richer sauce. Avoid skim, as the sauce may become watery.
How Do You Make a Smooth, Creamy Cheese Sauce Without Lumps?
The key step is making the roux and adding milk carefully:
- Melt butter first, then whisk in flour and cook 1-2 minutes without browning. This removes the raw flour taste.
- Add milk slowly in small amounts, whisking constantly to prevent lumps from forming.
- Cook the sauce on medium heat until thick enough to coat the back of a spoon, about 4-6 minutes.
- Lower the heat before adding cheese; high heat can cause cheese to seize and get grainy.
- Add cheese gradually, stirring gently until melted. Use freshly shredded cheese for smoother melting.
Taking your time and whisking constantly helps keep the sauce silky and perfect for coating pasta.
Equipment You’ll Need
- Medium saucepan – perfect for making the cheese sauce and cooking pasta all in one place.
- Whisk – helps keep the sauce smooth and lump-free when mixing the roux and milk.
- Colander – to drain the cooked macaroni easily and quickly.
- Measuring cups and spoons – keep your ingredients balanced for the best flavor and texture.
- Wooden spoon or heatproof spatula – great for stirring the macaroni into the cheese sauce without scratching your pan.
Flavor Variations & Add-Ins
- Add cooked diced ham or crispy bacon for a smoky, meaty boost that pairs well with Gouda’s flavor.
- Stir in steamed broccoli or peas for a touch of freshness and a pop of color.
- Mix in a pinch of cayenne or hot sauce to give your mac a subtle spicy kick.
- Use smoked mozzarella instead of Gouda for a milder, stretchy cheese experience.
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 shredded smoked Gouda cheese
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, finely chopped (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and cook, from boiling the pasta to stirring everything together on the stovetop. It’s a quick dish that’s ready in under 15 minutes total, making it perfect for a speedy, comforting meal.
Step-by-Step Instructions:
1. Cook the Pasta:
Start by boiling the elbow macaroni in salted water as directed on the package until it’s just tender (al dente). Drain the pasta well and set it aside while you make the cheese sauce.
2. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring continuously, until it forms a smooth paste (this is called a roux). Be careful not to let it brown. Slowly pour in the milk while whisking nonstop to keep the mixture smooth. Keep cooking and whisking until the sauce thickens and just starts to bubble, about 4-6 minutes.
3. Add Cheese and Seasonings:
Lower the heat and stir in the shredded Gouda and cheddar cheeses until completely melted and creamy. Season your sauce with garlic powder, onion powder, smoked paprika, salt, and pepper. Taste and adjust the seasoning if needed.
4. Combine Pasta and Sauce:
Add the drained macaroni to your cheese sauce and stir gently until every little noodle is coated in creamy goodness. Remove the pan from heat.
5. Serve and Garnish:
Serve your mac and cheese hot, with a sprinkle of smoked paprika and a few chopped fresh parsley or chives on top for a nice color and fresh flavor touch. Enjoy!
Can I Use Frozen Macaroni for This Recipe?
It’s best to use dry or freshly cooked pasta for this recipe. If you have frozen cooked macaroni, thaw it completely and drain any excess water before adding it to the cheese sauce to avoid watery mac and cheese.
Can I Substitute Gouda Cheese?
Yes! If smoked Gouda isn’t available, you can use smoked mozzarella or another mild smoked cheese to keep that rich, smoky flavor. Just make sure to shred the cheese fresh for the best melt.
How Do I Store Leftovers?
Store leftover mac and cheese in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to loosen the sauce if it thickens too much.
Can I Add Vegetables or Meat?
Absolutely! Stir in steamed broccoli, peas, cooked bacon, or diced ham for extra flavor and texture. Add them just before serving to keep everything warm and vibrant.
