This Gouda Mac and Cheese is the ultimate comfort food! Imagine everything you love about mac and cheese, taken to the next level with the tangy gouda in the most incredible creamy, cheesy sauce, all topped off with a crispy breadcrumb topping. Yum! What’s more, it is so simple to put together and takes just 10 minutes hands-on time before letting the oven do the hard work.
I love it when it's all bubbling and gooey from the oven, this really is the ultimate mac and cheese. It's topped with a golden and crispy topping. I have used chorizo here, but you don't have to. It's amazing on its own but equally, you could use pancetta, bacon, ham, chicken, or fried onions. So many options and you just have to stir it through the gouda sauce. Then with breadcrumbs on top mixed with the cheese, the top becomes so crisp in the oven (just like with my Spicy Sausage Pasta Bake).
Jump to:
Why you will love this recipe:
- It is the ultimate comfort food when you want something that will just nourish your soul.
- It is full of flavour and texture thanks to the creamy, tangy gouda and crispy breadcrumb topping.
- It is ready in 40 minutes making it the perfect simple midweek supper (or even quicker if you don't want to bake it - but more on that later..)
- Is easily adaptable for vegetarians.
- It is so versatile, you can switch up the cheeses and add extra veggies to suit your taste.
- It is a budget-friendly recipe that doesn’t skimp on flavour.
- The perfect way to use up leftover cheese from a cheese board.
Let's Talk About Mac & Cheese
Mac and Cheese is one of those things where everyone has their own preference. Some people love it really saucy and some a little bit more stodgy. I personally love it in all forms and will eat it any which way but I want the recipe to be adaptable to your tastes. If you like a really saucy Mac and Cheese, feel free to go up to 1L of milk. Popping it under the grill rather than baking it in the oven will also keep it looser and saucier, as it just gets the crispy topping without cooking the pasta and the sauce. If you like it a little thicker, bake it in the oven as instructed and reduce the milk to 600-650ml. The recipe as written sits right in between the two - it's not too thick and not too loose. Just right for us.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Chorizo - I love adding chorizo to recipes, it adds the most incredible smoky flavour.
Butter - opt for unsalted so you can control the salt levels in the dish.
Garlic - I use 1 garlic clove for a subtle hint of garlic, you could add more if you prefer a stronger flavour.
Plain flour - also known as ‘all-purpose’ this helps thicken the sauce.
Milk - this helps create a smooth and creamy cheese sauce, opt for full-fat for the best results.
Gouda - gouda is flavourful and makes for a really rich and indulgent cheese sauce.
Macaroni - an iconic ingredient in any Mac and Cheese. You could use other small pasta shapes too.
Breadcrumbs - this adds a crispy, crunchy and oh-so-delicious topping to this Gouda Mac and Cheese which is just too good to resist!
Substitutions and Variations:
Chorizo: This is optional as it's great on its own without chorizo or bacon. You could make this recipe with chorizo, bacon, or pancetta, or even leftover chopped ham. Or add some chicken. You can add a generous pinch of smoked paprika or spoonful of ‘Nduja if you still want the smoky flavour. To make it vegetarian but still add something in, I like fried onions. Fry a chopped onion in a drizzle of oil when you would fry the chorizo, and wait until they soften and turn golden. Then remove from the pan, follow the rest of the recipe and stir through the cheese sauce later on.
Cheese: you can mix and max the cheeses depending on what you have - Red Leicester, Gruyère, Parmesan and Pecorino are all so good. Sometimes I do half and half - half gouda and half cheddar, for example. You could even use Manchego. I often make this Mac and Cheese after a dinner party when I have odds and ends from a cheese board (it is also one of my go-to leftover Christmas dinner recipes).
Pasta: I actually love making Mac and Cheese with shell shaped pasta as I love the way the shells store the sauce in them but really any shape will work. I would avoid long shapes like spaghetti as that will be hard to scoop out with so much cheese sauce.
Veggies: think of this recipe for Gouda Mac and Cheese as a base for you to customise with added veggies if you wish. I tend to serve my veg on the side in the form of a simple salad, but you could stir through some peas, sweetcorn or spinach. Cherry tomatoes are good too.
Here's how to make delicious Gouda Mac and Cheese:
Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
ONE: Preheat the oven to 200°C (Fan), cook the chorizo in a pan until crisp, then transfer it to a separate bowl.
TWO: Make a white sauce by adding butter, garlic, flour, and milk to the pan.
THREE: Stir through around 100g of the grated gouda.
FOUR: Boil the macaroni until al dente, drain, mix with cheese sauce, adjust seasoning, and transfer to an ovenproof dish.
FIVE: Sprinkle with the remaining grated cheese and breadcrumbs.
SIX: Pop in the oven and bake for 20 minutes - or until the top is golden and bubbling. Leave to stand for 2 minutes before serving. Enjoy!
Cooking Tips:
Al dente pasta: watch the macaroni closely when boiling - you want it to be ‘al dente’ which means ‘to the bite’. It is going to be baked in the oven so you definitely don’t want to overcook it or it will go mushy.
Smooth sauce: to have the perfect silky smooth sauce (with no lumps) keep stirring as you add the milk. I find whisking helps get rid of any stubborn lumps that remain. Don’t panic, just give it some elbow grease and it will be fine.
Grating your own cheese: I find grating your own cheese is the best way. It keeps the sauce smooth and silky. Pre-grated, shop-bought cheese will work but
Frequently Asked Questions
Macaroni is the best choice of pasta for a Mac and Cheese - but you could use pretty much any small pasta you have in your cupboard. I have had success with all sorts from penne to rigatoni to tubetti. And a personal favourite is shell shaped pasta.
Of course! I tend to serve my veggies on the side but you can add peas, sweetcorn and spinach. Cherry tomatoes work really well too. You could also cook off some leeks with the chorizo if you have some lying around.
Yes, you can assemble the whole dish until the breadcrumbs and extra cheese on top. Pop it in the fridge until ready to use. It will keep for 1-2 days before serving. Bring to room temperature, top with breadcrumbs, before placing in an 190c oven for 25 minutes until hot all the way through (it may take longer if it's still very cold in the middle before heating).
I like to serve this Gouda Mac and Cheese with a simple lightly dressed salad, but for full on comfort food, serve with garlic bread (ideally for popping up every last bit of that delicious smoky cheese sauce). I always have a packet in my freezer, although for next-level indulgence, my Cheesy Wild Garlic Bread is unbeatable.
You can assemble the whole dish until the breadcrumbs and extra cheese on top. Wrap in clingfilm and place in freezer. It will keep for 2 months. When ready to eat, defrost and bring to room temperature, top with breadcrumbs, before placing in an 190c oven for 20 minutes until hot all the way through (it may take longer if it's still very cold in the middle before heating).
To store: Any leftovers can be kept in an airtight container in the fridge for up to 5 days.
To reheat: If reheating individual portions of leftovers, I like to just blast in the microwave on high for 2 minutes roughly (depends on your microwave) until hot all the way through.
Other recipes you might enjoy:
My Spicy Sausage Pasta Bake is full of smoky ‘Nduja flavours. Try my Spicy 'Nduja Pasta - it takes just minutes to make or try my Pasta al Pesto. For more cheesy goodness, try this Bacon Cheesy Gnocchi inspired by tartiflette.
Made this recipe and loved it?
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Gouda Mac and Cheese
Ingredients
- 180 g chorizo sausage diced into cubes (optional)
- 50 g unsalted butter
- 1 garlic clove crushed (optional)
- 50 g plain flour
- 750 ml full-fat milk see the post for full info
- 150 g gouda grated (or use extra mature Cheddar) * you can use up to 450g grated cheese depending on how cheesy you like it (see Notes)
- Salt and freshly ground black pepper to taste
- 300 g dried macaroni pasta
- 25 g breadcrumbs optional
Instructions
- Preheat the oven to 190C Fan.
- Place a medium-sized non-stick frying pan over a medium heat. Add the chorizo (if using) and render down for a couple of minutes until crisp - you don’t need to add any oil as the chorizo has its own fat.
- Remove the chorizo from the pan and place in the bowl.
- If you aren't using chorizo, preheat the oven and start here. Add the butter and garlic to the pan, stir well, then add the flour and whisk to a paste. Gradually add the milk, whisking continuously to form a smooth sauce - you want it to be slightly runnier than a regular white sauce as it will thicken in the oven.
- Stir through around 120g of the grated cheese. Return the chorizo to the pan, stir through, then season to taste. Remove from the heat and set aside.
- Meanwhile, boil the macaroni in salted water according to packet instructions - or until al dente. Drain (reserving some of the pasta cooking water) and stir through the cheese sauce until completely coated. Taste and adjust the seasoning, as needed. If it's looking really thick you can loosen it a little with some pasta cooking water but you don't want loads - probably only 50-100ml and you may not find you need any. Tip into an ovenproof dish.
- Sprinkle with the remaining grated cheese and breadcrumbs.
- Pop in the oven and bake for 20 minutes - or until the top is golden and bubbling. Leave to stand for 2 minutes before serving. Enjoy!
