Heavy on smoky gouda and INSANELY creamy – this gouda mac and cheese is my perfect mac combination.
This recipe is inspired by Darius Cook’s wildly famous 6-cheese mac and cheese recipe. Cleanup is super simple because you can use the same pot to boil the noodles and make the creamy cheese sauce. Plus, baking is not required, so there’s no need to turn on the oven or clean a baking dish!
Above all, my favorite part about this mac and cheese recipe is there’s no need for super expensive cheeses, just the ones you love most that melt well. My perfect combination is…
- gouda for its smoky flavor
- sharp white cheddar and parm for that zing, and
- Velveeta, queso blanco, for that silky smooth nostalgia.
Gouda Mac & Cheese Ingredients
Cooked Macaroni – boiled in salty water.
Whole Milk – don’t skimp with 2% or skim; this mac deserves the full body of whole milk! I use Lactaid to make it easier on the tummy.
Butter – butter creates the base of the blonde roux.
Flour – flour, in combination with butter, creates the blonde roux that thickens the cheese sauce!
Gouda & more cheeses of your choice – my favorite combinations are smoky gouda, white cheddar, parmesan, and Velveeta to achieve that silky creaminess. You can swap these out for melting cheeses that you enjoy like Colby jack and cheddar.
Sour Cream – adds much-needed tanginess to cut through all the rich ingredients.
Paprika – adds extra smokiness to the cheese sauce.
Garlic Powder – garlic and cheese flavors go together so well!
Salt & Pepper – to ensure a well-seasoned mac!
For extra texture: bake & broil the top!
If you love a crispy baked cheesy crust, you can choose to bake this mac and cheese at the end! Just reserve a healthy handful of extra shredded cheese to go on top. I like to finish the bake with a quick broil to get the top of it a beautifully bronzed yellow color.Print
Inspired by Darius Cooks’ famous 6-cheese mac recipe, this recipe goes all-in on the gouda and sharp cheddar to up the smoky and sharp cheesy flavor. Baking at the end is optional for a cheesy crust.
- 1 pound dry macaroni pasta
- 4 cups shredded cheese, plus 1 cup for baked topping if desired (gouda, white cheddar, parmesan, and Velveeta is my go-to combination; 1 cup of each)
- 1/2 cup (1 stick) unsalted butter
- 4 tbsp all-purpose flour
- 2 cups whole milk (or half and half)
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Boil macaroni. Boil pasta per package instructions, reserve 1 cup pasta water, then drain.
- Make cheese sauce. In the same or large pot, melt 1/2 cup (1 stick) butter over medium heat. Whisk in 4 tbsp all-purpose flour, and cook for 1 minute, whisking constantly. Pour in 2 cups milk and 1 cup heavy cream, then stir occasionally on high heat until the mixture thickens.
- Combine macaroni & cheese. Fold in 4 cups shredded cheese, 1/2 cup sour cream, 1 tsp salt, 1 tsp pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. Melt the cheeses into a smooth sauce, whisking to break up lumps, about 3 minutes. If the sauce is too thick, pour in some pasta water to loosen the cheese sauce. Turn off the heat. Stir in the cooked macaroni.
- Optional – Bake. If you like your macaroni with a cheesy baked crust, pour the cooked mac ‘n cheese into a baking dish. Top with 1 cup extra shredded cheese. Bake at 375º F for 10-15 minutes until golden brown and bubbly on top. In the last 2 minutes, broil the top for a great crust, but watch it carefully to avoid burning! Enjoy warm!
Make-Ahead. After pouring the macaroni into a baking dish and topping with extra shredded cheese, cover it up and refrigerate for up to 3 days. Reheat in the oven at 425ºF until warm and bubbly.
Keywords: mac & cheese, mac and cheese, pasta, vegetarian