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This Gouda Mac and Cheese is such a comfort meal for me! It’s the hug in a bowl that you didn’t know you needed. This dish is so creamy and so dreamy, you will be in cheese heaven! The panko crumble adds the perfect crunch to your Mac and Cheese, and if you’re not a crunchy topping type of person, just omit it!
Why You’ll Love Gouda Mac and Cheese
This Gouda Mac and Cheese is so creamy and smooth with he perfect panko crunch crumble to top it and give you a little crunch. After A LOT of trial and error (so you don’t have to) I can say I have found the exact right mix of cheeses! The extra sharp yellow cheddar and white cheddar is wonderful for the taste but also adds so much to the texture. Gouda is SO creamy and melts beautifully. The gruyere adds complexity and nuttiness. Sodium citrate is key because it acts as emulsifier, preventing the cheese proteins from clumping together and separating from the liquids, allowing the cheese to melt evenly and create a silky sauce without it becoming grainy. The panko crumble for this Mac and Cheese adds the perfect texture to this creamy dream. Just trust me, you will LOVE it!
How To Prepare Gouda Mac and Cheese
🧈 Melt the butter, add in flour and cook until slightly browned. About 2-3 minutes.
🥛 Heat your milk and whisk it in a little bit at a time until fully incorporated. Let it thicken for 3-4 minutes whisking constantly. This will create your roux. Add the sodium citrate.
🥄 Add your heated heavy cream and continue letting it thicken. You want it to coat the back of a spoon. This sauce you just made is called a béchamel.
🥣 Add your cream cheese to a small bowl and add a few tablespoons of the milk mixture you just made (béchamel). Mix until smooth and set aside.
🧂 Whisk in the dijon and pepper to your béchamel in the pot. Turn heat off and slowly whisk in the grated cheeses. Mix in your cream cheese. Salt to taste.
🔥 Cook the pasta in boiling salted water until almost al dente, but not fully, since it’ll bake. Reserve ¼ cup of the pasta water to use later in your gouda mac and cheese.
Panko Mac and Cheese Crumble: In a pan, add the butter for the crumble and melt. Add in panko and seasonings. Let it get to very lightly golden, this will also bake more.
🧈 Butter your baking dish and add the pasta with ¼ cup pasta water. Add the cheese sauce evenly and mix. Top with the extra grated cheese (measure with your heart) and crumble on top.
🎛️ Bake at 400° for 20-25 minutes.
🫶 And that is it, subscribe for more!
Substitutions for Gouda Mac and Cheese
- If you can’t find pipe rigate, you can use a penne, rigatoni or ziti instead. You just want a pasta that will hold the most cheese possible 😉
- I think these cheeses combined are amazing, but if you aren’t fond of some of these you can always switch out cheeses for whatever your favorites are. Just make sure you keep the measurements the same.
Variations for Gouda Mac and Cheese
- Lobster Variation: Want to make this comfort meal more decadent? Add some lobster and you have yourself a delicious dinner!
- No Crumble Variation: If you aren’t a Panko Crumble fan, just leave it off and bake your Mac and Cheese for 20 minutes in the oven. It is delicious with and without the crumble.
🔥Chef Nadia’s Tip🔥
- Pick the right cheese! I’m using extra sharp yellow cheddar and white cheddar for taste but also texture. Gouda is SO creamy and melts beautifully. The gruyere adds complexity and nuttiness.
- Sodium citrate is key because it acts as emulsifier, preventing the cheese proteins from clumping together and separating from the liquids, allowing the cheese to melt evenly and create a silky sauce without it becoming grainy.
- Using a bit of heavy cream and cream cheese adds richness but also a bit of tang.
Recipes that Pair with Gouda Mac and Cheese
Common Questions
You can which makes it wonderful to make for company and the holidays! Just follow the directions till right before adding the topping. Cover it tightly and pop it in the fridge. When your ready to bake it, take it out and let it warm up on the counter for a bit so your casserole dish doesn’t break in the oven, make your panko crumble and bake until your center is warm and your crust is golden.
NO! Pre-shredded cheeses have anti-caking agents in them so that the cheese doesn’t stick together. While this is great for some things, if you are melting the cheese it makes it grainy and it won’t be the same. So I know it is extra work but it is totally worth it in the end!
Make sure you let it come to room temperature before refrigerating, cover tightly and it should last 3-4 days in the fridge.
Tbh I don’t remember! I’ve had it for a while now and I can’t find it. They do have one that is similar with different handles at Crate in Barrel. It is the 9″ x 13″ White Ruffled Ceramic Baking Dish.
Gouda Mac and Cheese
Equipment
- 1 pan
- 1 pot
- 1 casserole dish 9" x 13"
- 1 small bowl
Ingredients
- 16 oz pasta, pipe rigate
- ¼ cup pasta water
- 3 cups whole milk, hot
- ½ cup heavy cream, hot
- 1 cup white cheddar, + more for topping
- 1 cup gouda, + more for topping
- 1 cup yellow cheddar, + more for topping
- 1 cup gruyere
- 4 oz cream cheese, softened
- 2½ tsp sodium citrate
- 3 tbsp butter
- 3 tbsp flour
- ½-1 tsp dijon mustard
- White pepper, to taste
- Salt, to taste
Panko Crumble:
- ¾ cup panko
- 2 tbsp unsalted butter
- 1 tsp chile ancho powder
- 2 tsp smoked paprika
- Salt to taste
Instructions
- Melt the butter, add in flour and cook until slightly browned. About 2-3 minutes.
- Whisk in the hot milk a little bit at a time until fully incorporated. Let it thicken for 3-4 minutes whisking constantly. This will create your roux. Add the sodium citrate.
- Add you heated heavy cream and continue letting it thicken. You want it to coat the back of a spoon.
- Add your cream cheese to a small bowl and add a few tbsp of the milk mixture you just made (béchamel). Mix until smooth and set aside.
- Whisk in the dijon and pepper to your béchamel. Turn heat off and slowly whisk in the grated cheeses. Mix in your cream cheese. Salt to taste.
- Cook the pasta in boiling salted water until almost al dente but not fully, since it'll bake. Reserve ¼ cup of the pasta water.
- In a pan, add the butter for the crumble and melt. Add in panko and seasonings. Let it get to very lightly golden.
- Butter your baking dish and add the pasta with ¼ cup of the reserved pasta water. Add the cheese sauce evenly and mix. Top with the extra grated cheese (measure with your heart) and crumble on top.
- Bake at 400° for 20-25 minutes and that is it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
