Frederic Melton
Mac and cheese is a classic comfort food, and while it's delicious on its own, adding some gouda and cheddar can take it to the next level. The combination of these two cheeses creates an ultra-creamy and rich sauce that transforms a simple dish into a gourmet delight. The nutty richness of gouda pairs perfectly with the sharpness of cheddar, and the result is a match made in cheese heaven. The key to achieving the perfect gooey texture is to use a younger, softer gouda that melts beautifully, and to balance it with a mild or medium cheddar so that the gouda flavour isn't overpowered.
| Characteristics | Values |
|---|---|
| Taste | Ultra creamy, rich, nutty, sharp, smoky, mild, tangy, velvety, cheesy, simple, indulgent, quick, gooey, crispy, sweet, salty, spicy, and/or golden |
| Texture | Smooth, light golden, bubbling, thick, dry, soft, crumbly, melted, gooey, crispy, and/or baked |
| Ingredients | Gouda, cheddar, parmesan, Monterey Jack, American cheese, Colby jack, sour cream, paprika, garlic powder, salt, pepper, panko bread crumbs, butter, flour, milk, macaroni, onion, rosemary, thyme, lemon, lemon juice, parsley, breadcrumbs, Greek yogurt, light cream cheese, cauliflower, and/or chickpea macaroni |
| Preparation | Mix, sprinkle, heat, cook, whisk, stir, simmer, bake, boil, toss, melt, shred, blend, pour, cover, refrigerate, reheat, and/or broil |
| Time | 20-25 minutes, 30 minutes, 40 minutes, 1 hour, 1-2 minutes, 3 days, and/or 3-4 days |
| Temperature | 350F, 425F, 180C, and/or 220 |
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What You'll Learn
The best types of gouda and cheddar to use
When it comes to making mac and cheese, the type of cheese you use can make or break the dish. While there are many types of gouda and cheddar cheese available, some are better suited for this comfort food classic than others. Here are some tips on choosing the best types of gouda and cheddar to create a delicious, creamy, and flavourful mac and cheese.
Gouda
Gouda cheese is a popular choice for mac and cheese due to its creamy texture and mild flavour. When selecting gouda, consider the following:
- Aged gouda: Opting for an aged gouda will add a layer of complexity to your dish. Aged gouda has a rich, nutty and slightly sweet flavour with a crystallized texture that creates a subtle crunch. Trader Joe's 1000 Day Gouda Cheese is a great choice for aged gouda.
- Smoked gouda: For a smoky flavour profile in your mac and cheese, go for smoked gouda. Beemster is a recommended brand for smoked gouda.
- Mild gouda: If you're looking for a milder option, Royal Hollandia Creamy Mild Gouda is a good choice. It has a light, creamy, and slightly fruity flavour, but it might be too mild for those who prefer a stronger cheese taste.
Cheddar
Cheddar cheese is a versatile and widely popular cheese that pairs well with gouda in mac and cheese. Here are some tips on selecting the best type of cheddar:
- Sharp cheddar: Sharp or extra-sharp cheddar is a common choice for mac and cheese as it adds a strong, nutty flavour. Look for cheddars aged for about a year or more to get that sharp taste.
- Mild cheddar: If you don't want the cheddar flavour to overwhelm the dish, consider using a mild cheddar. Cabot Vermont Sharp Cheddar is a good option, as it has a smooth, creamy texture and a rich, buttery taste.
- Farmstyle cheddar: For a more rustic option, farmstyle cheddar adds a nice touch. Regular shredded cheddar also works well, and you can choose between sharp or mild flavours.
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How to prepare the cheese sauce
To prepare a cheese sauce for mac and cheese, you'll first want to decide on the cheeses you want to use. A combination of gouda and cheddar is a great option, as the two flavours complement each other well. You can use a mixture of smoked gouda, white cheddar, and American cheese, or go for a 50/50 ratio of gouda and cheddar. It's important to use a younger, softer gouda, as aged gouda tends to be harder and crumbly and doesn't melt as well. For the cheddar, a sharp or mild variety is preferred over a very sharp one to avoid an overpowering flavour.
Once you've gathered your ingredients, it's time to start making the sauce. You'll want to begin by creating a roux, which is a mixture of fat (usually butter) and flour that serves as a base for thick sauces. Melt the butter in a pan over medium heat, being careful not to let it brown. Then, whisk in the flour, salt, and pepper until you have a smooth mixture. Cook this over low heat for about 2 minutes, whisking continuously.
After the roux is ready, slowly add milk and whisk until well combined. You can also add sour cream or Greek yoghurt for extra creaminess and tang. Continue cooking over medium heat, whisking frequently, until the sauce thickens. Do not let the mixture come to a boil, as this can cause the sauce to separate and become grainy.
Once the sauce has thickened, turn off the heat and slowly add in your shredded cheese, stirring until it has melted. You can adjust the amount of cheese to your taste, but a good starting point is 1 cup of shredded cheese. If you're using gouda and cheddar, remove the sauce from the heat and let it cool slightly before adding the cheese, as this will help the cheese melt smoothly.
Finally, combine your cooked pasta with the sauce, stirring to coat the noodles evenly. You can serve the mac and cheese as-is or pour it into a baking dish, sprinkle with extra cheese, and bake until golden and bubbly. Enjoy your homemade, cheesy creation!
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How to prepare the pasta
To prepare the pasta for your gouda and cheddar mac and cheese, start by bringing a pot of water to a boil. You can use any short pasta, such as macaroni, penne, ziti, or twirls. Once the water is boiling, add the pasta and cook until it is al dente, which should take around 8 minutes. It is important not to overcook the pasta as it will continue to cook in the oven and you want to avoid mushy pasta. Drain the pasta and set it aside.
While the pasta is cooking, you can start on the roux, which is a thickening agent for the cheese sauce. In a large pan, melt some butter over medium heat. Add flour, salt, and pepper, and stir until you have a smooth paste. Cook this mixture for a couple of minutes, stirring frequently, until it is lightly browned.
Next, slowly add milk to the pan, about 1/2 to 1 cup at a time, whisking continuously to incorporate it into the mixture. Continue until all the milk is used, and then stir in your spices. Bring the mixture to a simmer and let it thicken for a few minutes.
Now it's time to add the cheese! Slowly stir in shredded gouda and cheddar cheese until it is completely melted and you have a smooth, creamy sauce. You can adjust the ratio of gouda to cheddar according to your taste preferences, but a 50/50 mix is a good starting point. If you want an extra rich mac and cheese, use whole milk and grate the cheese yourself instead of using pre-shredded cheese, as this will result in a smoother sauce.
Finally, combine the cooked pasta and cheese sauce. Stir them together until the pasta is coated in the delicious sauce, and your pasta is ready to be baked or served as-is!
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Additional ingredients to add
While gouda and cheddar are the stars of this dish, there are several other ingredients you can add to your mac and cheese to take it to the next level.
First, you'll want to choose the right type of gouda and cheddar. For the gouda, it's best to use a younger, softer variety, as aged gouda tends to be harder and crumbly, and doesn't melt as well. You can use pre-shredded cheese, or buy a block and shred it yourself. If you can get your hands on some, smoked gouda will add a lovely extra layer of flavour. For the cheddar, sharp or mild varieties are preferred over very sharp, so the flavour doesn't overpower the dish.
Now, for some additional ingredients. To make a creamy cheese sauce, you'll need butter, flour, and milk. Some recipes suggest using whole milk for the ultimate creaminess, but you can opt for skim or 1% if you prefer a lighter sauce. You'll also need pasta, of course, such as elbow macaroni, and salt to season the water.
To add some extra flavour and texture to your dish, you could add some crispy panko or regular breadcrumbs, and grated parmesan cheese on top. For a more indulgent dish, you could also add some sour cream and a pinch of garlic powder to your sauce. A little mustard powder and black pepper can also enhance the flavour of your dish.
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How to cook and serve the dish
How to cook and serve gouda and cheddar mac and cheese
Ingredients
- Butter
- Flour
- Milk
- Salt
- Pepper
- Old Bay Seasoning
- Cheddar
- Gouda
- Paprika
- Garlic Powder
Optional Ingredients
- Sour Cream
- Parmesan
- Monterrey Jack
- Bacon
- Breadcrumbs
- Mustard
- Half and Half
- American Cheese
Cooking Instructions
First, cook the macaroni to al dente in well-salted water according to the package instructions. Drain and set aside. Next, make the sauce. In a large skillet, heat butter over medium-high heat until melted. Sprinkle in the flour to form a paste. Cook for 2 minutes, stirring frequently, until the flour is lightly browned. Slowly whisk in the milk, stirring constantly. Sprinkle in the salt, pepper, and old bay seasoning. Add in the shredded cheddar and gouda. Stir until the cheese is completely melted. Bring to a simmer over medium-high heat. Once the sauce is bubbling, reduce the heat to low and let it simmer until thickened. The sauce is ready when it's thick enough to coat the back of a spoon without sliding off. Add the cooked macaroni to the sauce and stir to combine.
Baking Instructions
If you like your macaroni with a cheesy baked crust, pour the cooked mac and cheese into a baking dish. Top with 1 cup of extra shredded cheese. Bake at 350-375°F for 10-20 minutes until golden brown and bubbling on top. In the last 2 minutes, broil the top for a great crust, but watch it carefully to avoid burning.
Make-Ahead and Storage
After pouring the macaroni into a baking dish and topping with extra shredded cheese, cover it and refrigerate for up to 3-4 days. Reheat in the oven at 425°F until warm and bubbly. You can also reheat in the microwave or on the stovetop with a splash of milk.
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Frequently asked questions
Yes, gouda and cheddar are a perfect pairing for mac and cheese. The sharpness of cheddar balances the nutty, creamy flavour of gouda, creating a rich, smooth sauce.
Younger, semi-soft gouda is best for mac and cheese as it melts well. Aged gouda is harder and will be crumbly. Smoked gouda is a great option for a more intense flavour.
Sharp or mild cheddar is preferred over very sharp cheddar so that the flavour isn't overpowering.
You can add breadcrumbs, parmesan, sour cream, paprika, garlic powder, or mustard powder to your mac and cheese.
