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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 baked panko crumble adds the perfect crunch to your creamy Mac and Cheese, and if you’re not a crunchy topping type of person, just omit it!
Table of Contents
Why You’ll Love Gouda Mac and Cheese
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 and balance of flavor for this Gouda Mac and Cheese recipe! It is so creamy and smooth with the perfect panko crunch crumble to top it that gives you that little crunch. 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
Before you dive into making your Gouda Mac and heese, take a few moments to set yourself. Start by bringing your milk and heavy cream to a gentle heat – it’ll help incorporate into your roux better later. Grate your cheeses ahead of time and let your cream cheese soften to room temp so you don’t get clumps.
Now you are going to start your béchamel. Melt your butter and flour together, cook until slightly browned and smells a little nutty. Slowly whisk in your warmed milk and let thicken for about 3-4 minutes. Add the sodium citrate. Now, slowly whisk in your heavy creamy and continue to let thicken until it coats the back of a spoon. (Side step – In small bowl, put your cream cheese and add few tbsp of the milk mixture and mix it until it’s smooth. Set that aside.) Back to your béchamel, add the dijon and pepper, turn off the heat and slowly whisk in the grated cheeses. Mix in your cream cheese and salt to taste.
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Substitutions and Variations
- Substitutions
- 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 gouda, cheddar or gruyere you can always switch them out for whatever your favorite cheese is. Just make sure you keep the measurements the same.
- Variations
- 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 Gouda 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 for the creamiest Gouda Mac and Cheese 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.
The Perfect Pairings
🍹 Drink: Prickly Pear Cocktail – This drink has a lovely balance of sweet, tangy and it is also sooo fresh which will offer a refreshing contrast to the creamy Mac and Cheese.
🥗 Sides: Butter Lettuce Salad – This light and crisp salad with a tangy Dijon-honey-lemon dressing will add a nice balance to your meal.
Pan Con Tomate Recipe – Truly one of my favorite appetizers EVER. This is very simple, toasted bread with garlic and tomato rubbed on, topped with a little olive oil, manchego and prosciutto. Very easy, delicious and will go great with this Mac and cheese.
🍮 Dessert: Melon Dessert – A refreshing end to your meal, a light, easy and refreshing dessert that features Grand Mariner Marinated Melon with Vanilla Ice Cream and Olive Oil.
Gouda Mac and Cheese: Questions Answered
You can, just follow the Mac and Cheese directions till right before adding the panko topping. That makes this recipe wonderful to make for company and the holidays! 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!
About 3-4 days in the fridge. Make sure you let it come to room temperature before refrigerating and cover tightly.
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.
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. It is actually in club soda and a lot of other foods and once you try it in your Mac and cheese you won’t go back!
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, warmed
- ½ cup heavy cream, warmed
- 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 warmed 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.
Great post! I love how you broke down the recipe into easy-to-follow steps, and the photos make it look so delicious. I’m definitely trying this out soon—thanks for sharing!
Hey Madalaine, I hope you love it!
I absolutely LOVE this recipe. It turned out perfect. I just love your content and your most delicious recipes. It is great to learn little chef tips throughout your videos! Thank You!
Thank you so much Jody! That’s exactly what I’m trying to help people do so it feels great to hear you say that ♥️