This Gouda Baked Mac and Cheese is the ultimate recipe for cozy nights, dinner parties, or when you're simply craving a creamy, cheesy indulgence. Made with a triple blend of sharp cheddar, Gruyère, and smoked gouda cheese, it features a rich béchamel sauce made with whole milk, heavy cream, and pantry staples for deep, velvety flavor.
This was the first baked mac and cheese I ever made from scratch, and it became an instant family favorite. The smoky twist from the gouda, the sharp bite from the cheddar, and the creamy texture from the Gruyère turned it into the go-to side dish for our holidays and Sunday dinners alike.
Serve this alongside some Creamy Garlic Mashed Potatoes & Portuguese Cornbread Stuffing for a Thanksgiving feast or a nice Mediterranean Hummus Crunch Salad for some balance 🙂 And if you love Mac & Cheese you've got to try Tini's Viral Mac & Cheese.
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Why You'll Love This Recipe
The best comfort food – Because we all need a good mac in our lives.
Better than boxed stuff – This is creamy, cheesy, and made with real ingredients.
Melts like magic – That velvety cheese sauce hits just right every time.
Perfect side dish – Serve it with BBQ, roasted veggies, or as the star at your dinner table.
Loaded with flavor – From the garlic powder, Dijon mustard, and a hint of black pepper.
Gouda Baked Mac & Cheese Video
Ingredient Notes
Full recipe and instructions in the recipe card at the end of this post.
Elbow Macaroni: Elbow macaroni is a classic for baked mac. You can also use small shells.
Unsalted Butter + Purpose Flour: These form the base of your flour mixture or béchamel sauce. Always cook the roux for a couple of minutes over medium heat to avoid a floury taste.
Whole Milk + Heavy Cream: The secret to a creamy cheese sauce with body. A small splash of milk helps adjust the consistency if it thickens too much.
Smoked Gouda Cheese: This is the game changer. It adds a rich, smoky twist that sets this apart from ordinary mac.
Sharp Cheddar + Gruyère: These are your structure and stretch. Parmesan cheese or aged gouda can be added for extra bite.
Dijon Mustard, Garlic Powder, Onion Powder, White Pepper: Small but mighty ingredients that round out the flavor.
💡 Tip: Make sure the cheese is room temperature and grate your cheese from blocks. Pre-shredded cheese from the grocery store contains anti-caking agents that can mess with the melt.
Instructions
Full recipe and instructions in the recipe card at the end of this post.
Step 1: Bring a large pot of water to a boil. Add kosher salt and a spoon of chicken bouillon powder. Cook until the pasta is just shy of al dente pasta.
Step 2: Use a large bowl to grate smoked gouda, sharp cheddar, and Gruyère. Keep half for the sauce and half for layering.
Step 3: In a medium pot or cast-iron skillet, melt butter over medium-high heat, then whisk in the flour to form a roux. Let it cook for a couple of minutes.
Step 4: Reduce to low heat. Slowly add in whole milk and heavy cream, whisking between additions. Stir in the bouillon, garlic powder, mustard, onion powder, pepper, and white pepper.
Step 5: Stir in half the cheese blend and mix until smooth. Add in the cooked pasta.
Step 6: In a greased baking dish or casserole dish, layer the cooked macaroni and remaining cheese in an even layer. Bake at 350°F for 25 minutes.
Step 7: Use the broil setting for 3–4 minutes, until the top is perfectly bubbly and golden.
Substitutions and Variations
Spicy Kick: Add some cayenne pepper or red pepper flakes for a spicy version.
Different Cheeses: Feel free to swap the cheeses based on what you have on hand. Colby Jack, mozzarella, or Parmesan can be great additions.
Gluten-Free: Substitute the flour with gluten-free flour and use gluten-free pasta.
Vegetarian Option: Use vegetable bouillon instead of chicken bouillon to make this dish vegetarian-friendly.
FAQ
Yes, you can prepare the mac and cheese up to the baking step, cover it, and store it in the refrigerator for up to 24 hours. When ready to serve, bake it as directed, adding a few extra minutes if it's cold from the fridge.
Yes, you can freeze baked mac and cheese. After baking, let it cool completely, then cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.
A grainy texture usually means the cheese was added to sauce that was too hot or the cheese wasn’t freshly grated. Always lower the heat to low or lower before adding cheese, and stir slowly until fully melted.
⭐️ Recipe
Gouda Mac and Cheese
Equipment
- 1 9 x 13 baking dish
Ingredients
- 1 lb elbow pasta
- 1 tablespoon chicken bouillon powder in pasta water
- ½ teaspoon chicken bouillon in cheese roux
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon Dijon mustard
- 4 tablespoon butter
- 4 tablespoon flour
- 2 cups milk
- 1 cup heavy cream
- 16 oz sharp cheddar room temp
- 6 oz smoked Gouda room temp
- 8 oz Gruyère room temp
Instructions
- Salt your pasta water with your chicken bouillon and cook until a few minutes short of al dente since it will continue cooking in the oven.
- Grate your cheeses.
- Make your roux by melting your butter on medium heat. Add in your flour and make sure to mix and fully dissolve in the butter. Cook down the flour for about 2 minutes.
- Turn heat to medium low and slowly add in your heavy cream, making sure to combine with a whisk in between.
- Add in your chicken bouillon powder, garlic powder, mustard and black pepper. Cook that for about 1 minute.
- Turn your heat to low, add half of your cheese mixture and combine until fully incorporated.
- Add in your pasta and take it off the heat.
- Layer your pasta in your baking pan and then top with cheese.
- Repeat this process until you reach the top.
- Top with cheese and bake at 350F for 25 minutes.
- Place it in the broil setting for 4 minutes or until the top is golden.
Video
Notes
How to Store & Reheat
To Store:Let the mac cool completely, then transfer to an airtight container and refrigerate for up to 4 days. To Reheat:
Use a small saucepan over low heat or microwave in intervals, adding a little whole milk to bring back that velvety sauce.
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