Stovetop Gouda Mac and Cheese

Ever have an overwhelming day and need something to cheer you up? Let the comfort of homemade gouda mac and cheese works its magic!

There’s something downright perfect about the combination of pasta covered in velvety, gooey cheese. It’s warm and comforting! This gouda mac and cheese has the incredible power to turn even the gloomiest day into a comfort-filled, carb-loaded delight.

So, if you need a pick-me-up, grab your apron and whip up a batch of this gouda mac and cheese in just 30 minutes!

(I do enjoy another comfort-food dish when I don’t have gouda for this mac and cheese >> SWEDISH MEATBALL PASTA BAKE Try it – you’ll love it!)

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This stovetop Gouda mac and cheese recipe is a cinch to whip up. You’re basically making a simple roux and then adding whole milk and a bunch of cheese to it, then mixing it into your cooked macaroni. So simple, and it takes the same amount of time as boxed mac and cheese since I can make the sauce while the pasta is cooking! (P.S. It’s 100x better than boxed!)

I love the addition of Gouda to this recipe – it’s a rich cheese that is smooth and creamy when it’s melted, making it *perfect* for mac and cheese.

Ingredients you’ll need:

Elbow macaroni (use any kind of pasta, but this is traditional)
Butter (the base of your sauce)
Flour (the other base for your sauce)
Chicken broth (extra flavor!)
Whole milk (creaminess)
Salt and pepper (of course!)
Gouda cheese (my favorite)
Cheddar cheese (mild or sharp – your preference)

TIP: buying a block of cheese and shredding it yourself is better than buying it pre-shredded. Starches are added to pre-shredded cheese to prevent clumping, and that can alter the consistency of your sauce. Some pre-shredded cheese are very difficult to get melted, too!

How to make stovetop gouda mac and cheese:

This is so simple, you won’t believe how fast it comes together! Get water boiling for your pasta before you start your sauce. Then —

Melt butter in a saucepan over medium heat until it’s melted.
Add flour and salt and pepper and whisk it to form a paste. Continue whisking for about a minute until it’s bubbly.
Add the chicken broth to the saucepan and whisk it until it’s smooth.
Add the whole milk and continue whisking it smooth.
Add the shredded cheese and stir it in until it’s melted and smooth.
When your water comes to a boil, add the macaroni and cook until it’s done, then drain.
Pour the sauce over the cooked, drained pasta and mix it all up. (It will look like too much sauce, but don’t worry – the pasta will absorb some sauce and it will thicken as it sits.)
Wait a few minutes for the pasta to absorb the sauce before serving.

Look how saucy this is before sitting for 10 minutes!

The pasta will absorb the sauce, and the cheese sauce will thicken, and it will end up perfect (see the bowls below). 👌🏻

The texture of this stovetop Gouda mac and cheese reminds me so much of Cracker Barrel’s mac and cheese! It’s so creamy and indulgent!

Not ready to make this recipe yet? Just pin this image for later ⬇️

Stovetop Gouda Mac and Cheese

Pasta covered in gooey, creamy Gouda cheese is the perfect comfort food!

No need to bake - just make the sauce and mix it with cooked pasta for a quick dish!

Ingredients

1 pound of elbow macaroni
1/3 cup unsalted butter
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup chicken broth
2 cups whole milk
8 oz. shredded cheddar cheese
8 oz. shredded Gouda cheese

Instructions

Melt the butter in a saucepan over medium heat until it's melted.
Add flour and salt and pepper and whisk it to form a paste. Continue whisking for about a minute until it's bubbly.
Add the chicken broth to the saucepan and whisk it until it's smooth.
Add the whole milk and continue whisking it smooth.
Add the shredded cheese and stir it in until it's melted and smooth.
When your water comes to a boil, add the macaroni and cook until it's done, then drain.
Pour the sauce over the cooked, drained pasta and mix it all up.
Wait a few minutes for the pasta to absorb the sauce before serving.

Notes

You can definitely use ALL Gouda instead of half Gouda/half cheddar if you love that strong flavor. The taste of Gouda is a bit tangy, so most people will prefer the flavor of the 2 cheeses combined.

Need to reheat your mac and cheese? Add a dash of water or milk to it, then cover it and microwave or place in the oven. Mix up the moisture before serving.

RECIPE FAQ’S:

Why is my sauce grainy-tasting?

If you cook your cheese sauce for too long, it could begin to separate. You might be able to fix it by adding a splash of cream and whisking it really quickly!

Can I use other cheeses in this recipe?

Absolutely! I love Gouda and white cheddar combined – it reminds me of Panera’s white mac and cheese!

Can I add herbs and spices that I enjoy?

For sure! When we’re in the mood for garlic, I add some garlic powder to the sauce. But you can do fresh parsley, oregano, smoked paprika, or whatever suits you! This recipe is easy to adjust to different flavors.

Want to make this a meal and add some yummy veggies on the side? Try these Garlic Dill Roasted Carrots or some of these not-boring vegetables sides!