Stovetop Gouda Mac and Cheese
Gouda mac and cheese is a simple and delicious stovetop macaroni and cheese recipe that is sure to become your new family favorite. With tender macaroni noodles and a thick and creamy cheese sauce, this is almost as easy as a store bought box, but so much better.
Homemade macaroni and cheese is the ultimate comfort food. Whether it’s a quiet rainy day at home, or a big holiday gathering, a pot of creamy macaroni is sure to be a hit. Gouda cheese melts like a dream, and this easy gouda mac has a delicious velvety sauce with a smooth and creamy texture that cannot be beat. Use regular gouda cheese for a buttery and slightly nutty flavor, or substitute smoked gouda for a perfect side dish for all your summer barbecues.
You all know how I love an easy recipe, and this stovetop macaroni and cheese is almost as quick and easy as a store-bought box. Shredding the cheese is the only step that adds any additional time or mess, and it takes about 3 minutes. For me, the extra step is SO worth it. This simple gouda mac n cheese tastes about a million times better than the store bought stuff, and there are no mystery ingredients or hard to pronounce preservatives in this simple recipe. Only al dente pasta, half and half, cornstarch and so. much. cheese!
Serve this with some buffalo chicken tenders and veggies for a simple weeknight meal. For a delicious baked macaroni and cheese recipe, try my cavatappi mac and cheese.
You Will Love This
- The creamy smooth texture and subtle smoky flavors of gouda cheese are perfect for mac and cheese.
- This recipe is made with a cornstarch slurry, instead of a traditional butter and flour roux, so this delicious mac can be made gluten free for all your family and friends to enjoy.
Ingredients
To make stovetop gouda macaroni and cheese, you need the following simple ingredients (exact measurements are in the recipe card below):
- Elbow macaroni pasta: Substitute any short grain pasta of your choice! Other options that would be great to hold onto all that cheesy sauce are cavatappi, fusilli or shell pasta.
- Half and half: You could substitute 2% or whole milk for a little bit lighter sauce, or heavy cream for a very rich flavor.
- Cornstarch
- Kosher salt
- Gouda cheese: I used smoked gouda this time, but regular gouda cheese is great in this recipe too! The smoked gouda cheese sauce is a great option for summer barbecues or picnics with a subtle smoky flavor that pairs well with anything on the grill. The regular gouda is a more traditional mac and cheese flavor, and my kid’s favorite.
- Sharp cheddar cheese: I like to add two cheeses to add a little more depth of flavor to my mac and cheese. White cheddar cheese would be a great substitute.
- Freshly ground black pepper, to taste (optional)
Notes and Tips
- Always use freshly shredded cheese when making a cheesy sauce. Pre-shredded cheese is coated in an anti-caking agent that prevents it from melting properly.
Instructions
Step One: Heat a large pot of salted water on the stove top. Add the pasta and cook until al dente, following the package directions. Drain the pasta and set aside.
TIP: I make the sauce while the pasta is cooking, so that the pasta is piping hot when it goes into the sauce. You don’t want to add cold or room temperature pasta to the sauce, as it will cause the sauce to thicken up too quickly.
Step Two: Add 1 cup of half and half and the salt to a large saucepan over medium heat. Warm the half and half until it just starts bubbling. Do not let it boil.
Step Three: Whisk together the remaining half and half and the cornstarch until no lumps remain. This is the cornstarch slurry that will thicken the sauce. Slowly pour the slurry into the saucepan. Stir the mixture over medium heat until it thickens enough to coat a spoon.
Step Four: Turn the heat down to low. Add the freshly shredded cheese. Stir for 3-4 minutes, until the cheese is fully melted and the sauce is smooth.
Step Five: Add the cooked macaroni to the cheese sauce and stir well to combine. Season with freshly cracked black pepper, to taste, and serve immediately! As the sauce cools, it will thicken and the mac and cheese will not be as creamy – so make sure to serve it hot!
Storage
This pasta is best served immediately when the cheesy sauce is still hot and creamy. As it cools, the sauce will thicken and the mac and cheese will not be as creamy.
Gouda Mac and Cheese
Ingredients
- 1 pound elbow macaroni
- 1 1/2 cups half and half divided
- 1 tablespoon cornstarch
- 1 teaspoon kosher salt to taste
- 2 cups freshly grated gouda cheese
- 1 cup freshly grated sharp cheddar cheese
- freshly ground black pepper to taste
Instructions
- Heat a large pot of salted water on the stove top. Add the pasta and cook until al dente, following the package directions. Drain the pasta and set aside.
- Add 1 cup of half and half and the salt to a large saucepan over medium heat. Warm the half and half until it just starts bubbling. Do not let it boil.
- Whisk together the remaining half and half and the cornstarch until no lumps remain. This is the cornstarch slurry that will thicken the sauce. Slowly pour the slurry into the saucepan. Stir the mixture over medium heat until it thickens enough to coat a spoon.
- Turn the heat down to low. Add the freshly shredded cheese. Stir for 3-4 minutes, until the cheese is fully melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce and stir well to combine. Season with freshly cracked black pepper, to taste, and serve immediately! As the sauce cools, it will thicken and the mac and cheese will not be as creamy – so make sure to serve it hot!
