Description

Homemade gouda mac and cheese is made with a velvety smooth cheese sauce in just a few simple steps!

Ingredients

Scale

1 pound elbow macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 1/4 cups heavy cream
1 cup whole milk
8 ounces gouda cheese, freshly shredded
2 ounces sharp cheddar cheese, freshly shredded
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon hot sauce (optional)

Instructions

Step: In a large pot, cook the pasta according to package instructions, until al dente or to your desired firmness. Reserve 1/4 cup of the water in the pot, drain and rinse the pasta and then return it to the pot.
Step: Meanwhile, melt the butter in a large saucepan set over medium heat. Add in the flour and whisk constantly for 2 to 3 minutes, until combined and thickened.
Step: Very slowly whisk in the heavy cream and milk, mixing continuously, until incorporated and smooth. Reduce the heat to low.
Step: Add in the grated cheese, salt, pepper and hot sauce, if using, stirring constantly until the cheesy is melted and the consistency is smooth and thick, about 4 to 5 minutes.
Step: Remove the saucepan from the heat. Pour the cheese sauce over the cooked pasta and stir to coat. Serve immediately.

Notes

For a gluten-free version, use gluten-free pasta and 1:1 gluten-free flour. To bake, transfer to a 2 quart baking dish, top with 1/2 cup shredded sharp cheddar, and bake at 350°F for 15-20 minutes. Store leftovers in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course, Side Dish
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 550 kcal
Sugar: 5 g
Sodium: 456 mg
Fat: 31 g
Saturated Fat: 19 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 49 g
Fiber: 2 g
Protein: 19 g
Cholesterol: 100 mg

Keywords: gouda mac and cheese, creamy macaroni and cheese, stovetop mac and cheese, comfort food