Mac And Cheese: Blending Gouda With The Best Cheeses

Macaroni and cheese is a classic comfort food, and one way to elevate this dish is by adding different types of cheese. One such cheese that pairs well with macaroni is gouda, which has a creamy, nutty, and full-bodied taste. When making gouda mac and cheese, you can use a blend of regular gouda and smoked gouda, or even substitute it with cheddar, gruyere, asiago, or fontina. The addition of gouda brings a creamy, slightly nutty richness to the dish, making it a gooey and indulgent twist on this classic comfort food.

How to make stovetop gouda mac and cheese

Ingredients:

• Butter (unsalted or salted)
• Flour (all-purpose or self-rising)
• Milk (whole, or skimmed/lighter options)
• Cheese (Gouda, and Cheddar, or Gruyere, Colby jack, Parmesan, Velveeta, etc.)
• Pasta (elbow macaroni, or fusilli corti bucati, shells, etc.)
• Salt and Pepper
• Chicken broth (optional)
• Garlic (optional)
• Paprika (optional)
• Old Bay seasoning (optional)
• Dijon mustard (optional)

Method:

First, get your pasta boiling in salted water.

In a large skillet or saucepan, melt the butter over medium heat. Add in flour and a pinch of salt and pepper, whisking to form a paste. Continue whisking for a couple of minutes until lightly browned.

Now, slowly whisk in the milk, stirring constantly. If you want to add some extra flavour, you can add chicken broth at this stage.

Next, stir in the shredded cheeses. Keep whisking until the cheese is completely melted and the sauce is smooth and creamy. You can also add some dijon mustard at this stage, if you like.

Bring the sauce to a simmer over medium-high heat. Once 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.

Finally, add the cooked pasta to the sauce and stir to combine. You can serve stovetop gouda mac and cheese as it is, or bake it in the oven for a crispy, cheesy crust.

Tips:

• Buying a block of cheese and shredding it yourself is better than buying pre-shredded cheese, as pre-shredded cheese has starches added to it to prevent clumping, which can alter the consistency of your sauce.
• If you want to add some extra flavour, you can add some garlic, paprika, or Old Bay seasoning to the sauce.
• If you prefer a milder flavour, you can use mild cheddar or a combination of gouda and white cheddar.
• If you want to bake your mac and cheese, add some extra shredded cheese on top and bake for 15-20 minutes at 350°F/180°C until golden and bubbling. For a crunchy crust, mix melted butter with breadcrumbs and sprinkle on top before baking.
• To reheat, add a splash of milk and heat in the microwave or on the stovetop until warmed through.

Baked vs stovetop mac and cheese

The case for stovetop mac and cheese

Stovetop mac and cheese is faster to make. It's also creamier and has a velvety-smooth texture. You can also avoid adding fillers like breadcrumbs, which some people believe get in the way of the smooth, melted cheese.

The case for baked mac and cheese

Baked mac and cheese has a browned, crispy topping, which can be made with breadcrumbs or extra cheese. It also has a more substantial feel to it. You can also make the topping separately in the oven and then sprinkle it on top, which will give you the crunch factor without the crispy cheese.

The best of both worlds

If you want to combine the best of both methods, you can make stovetop mac and cheese and then add a topping before putting it under the grill (broiler) to get a crispy top.

A gouda mac and cheese recipe for each method

Stovetop gouda mac and cheese

This recipe combines cheddar and gouda to make an ultra-creamy and rich stovetop mac and cheese. It takes under 30 minutes and is perfect as a holiday side.

Ingredients:

• Elbow macaroni
• Unsalted butter
• All-purpose flour
• Whole milk
• Salt, pepper, and Old Bay seasoning
• Shredded sharp cheddar cheese
• Shredded gouda
• Paprika for topping

Method:

• Cook the macaroni to al dente in salted water. Drain and set aside.
• 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.
• Stir in the shredded cheeses. Whisk 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. Serve topped with paprika and additional black pepper.

Baked gouda mac and cheese

This recipe is inspired by a famous 6-cheese mac and cheese recipe but is much simpler. It's heavy on smoky gouda and includes sharp white cheddar and parmesan for a tangy zing.

Ingredients:

• Cooked macaroni (boiled in salty water)
• Whole milk
• Butter
• Flour
• Gouda and other cheeses of your choice (e.g. white cheddar, parmesan, and Velveeta)
• Sour cream
• Paprika
• Garlic powder
• Salt and pepper

Method:

• Melt butter in a pot over medium heat. Whisk in flour and cook for 1 minute, whisking constantly.
• Pour in milk and stir occasionally on high heat until the mixture thickens.
• Fold in shredded cheese, sour cream, salt, pepper, garlic powder, and paprika. Melt the cheeses into a smooth sauce, whisking to break up lumps. If the sauce is too thick, pour in some pasta water to thin it out.
• Turn off the heat and stir in the cooked macaroni.
• If you want a cheesy baked crust, pour the mixture into a baking dish, top with extra shredded cheese, and bake at 375º F for 10-15 minutes until golden brown and bubbly. For an extra-crispy top, broil for the last 2 minutes, but watch carefully to avoid burning.

Both stovetop and baked mac and cheese have their pros and cons, and some people prefer one over the other. However, if you want the best of both worlds, you can always combine the two methods to get a creamy stovetop mac and cheese with a crispy baked topping.

The best milk for mac and cheese

Mac and cheese is a classic comfort food, and while you can make it with any type of milk, there's only one variety that will elevate your dish to perfection.

According to Chef's Notes, the basis for the cheese sauce in mac and cheese is béchamel, one of the five "mother sauces" of French cuisine. Béchamel consists of fat, flour, and milk. Using low-fat or non-fat milk will result in a less stable sauce that may appear greasy. Therefore, the recommended milk for mac and cheese is whole milk, which has a higher fat content and will create a rich, creamy texture.

If you're feeling indulgent, you can even use half-and-half or cream to take your mac and cheese to the next level. However, if you must use low-fat milk, consider boosting the fat content by mixing 2% milk with whipping cream in a 3:1 ratio.

For those who are dairy-free or lactose intolerant, there are still options to enjoy mac and cheese. You can use plant-based milk alternatives like oat milk, almond milk, or soy milk. However, keep in mind that the sauce may require some adjustments, as plant-based milks have a different consistency and flavour profile.

Additionally, you can dilute plant-based cream with water to create a similar consistency to milk. Country Crock plant cream is a popular option that can be used straight or diluted for a decadent mac and cheese sauce.

So, whether you're a traditionalist with whole milk or exploring dairy-free alternatives, there are plenty of options to create the perfect mac and cheese that suits your taste and dietary preferences.

How to keep mac and cheese creamy

Mac and cheese is a beloved comfort food, but it can easily turn into a dried-out, gritty mess. Here are some tips to ensure your mac and cheese stays creamy:

Choose the Right Cheese

Select cheeses that melt well, such as sharp cheddar, Monterey Jack, Gouda, or Colby Jack. Avoid cheeses like Parmesan that don't melt as smoothly. For extra creaminess, add a dollop of mascarpone or cream cheese to your sauce.

Pasta Type and Cooking

Choose a pasta shape with nooks and crannies, such as elbow macaroni or shells, to better hold the sauce. When cooking the pasta, be sure not to undercook it, as this can lead to a gritty sauce. Instead, cook it past al dente, as the starches released during cooking will help thicken the sauce. Additionally, consider cooking the pasta in milk instead of water to add extra creaminess.

The Sauce

The key to a creamy mac and cheese is, of course, the sauce. Here are some tips for making it just right:

• Use a combination of milk and cream as your base for an extra-rich sauce.
• Create a roux with butter and flour to thicken the sauce. Be careful not to add too much roux, as this can make the sauce too thick and glue-like.
• Whisk in the cheese in stages to ensure a smooth and creamy sauce.
• If baking your mac and cheese, make the sauce thinner than you want it to be, as the starches from the pasta will thicken it further during baking.
• If making a stovetop mac and cheese, finish with a little extra sauce, as the pasta will absorb the extra moisture as it sits.

Add-Ins

For extra flavour and creaminess, consider adding a dollop of plain yogurt or a splash of hot sauce to your sauce. Additionally, don't skimp on the salt—be generous when seasoning your pasta water and sauce.

Cheese substitutions

Gouda is a very popular cheese, commonly used on charcuterie boards, in sandwiches, and as fondue. It has a creamy, nutty, and full-bodied taste. It is also a good melting cheese for mac and cheese as it brings a creamy, slightly nutty richness to the dish. However, there are several other cheeses that can be used as substitutes for gouda in mac and cheese.

Firstly, cheddar is a great alternative. A mild or sharp variety is preferred over very sharp cheddar so that the flavor isn't overpowering. You can use farmstyle, regular shredded, or mild cheddar.

Gruyere is another good option and is similar in texture and flavor to gouda. It has a slightly salty and sweet taste with a hint of nutmeg. It is also a good melting cheese.

Additionally, asiago and fontina are also easily meltable cheeses that can be used in mac and cheese in place of gouda. These cheeses have a creamy and nutty flavor profile similar to gouda.

Lastly, parmesan can be used as a substitute for gouda. Parmesan has a strong, sharp flavor so a small amount goes a long way. It is often used in combination with other cheeses to enhance their flavor.

Frequently asked questions