This post may contain affiliate links. Please see our disclosure policy.
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 of hands-on time before letting the oven do the hard work.
Table of Contents
- Why you will love this recipe
- Let’s talk about mac and cheese
- Ingredients
- Substitutions and variations
- How to make delicious Gouda mac and cheese
- Tips from Margie’s kitchen
- Frequently asked questions
- Other recipes you might enjoy
- Made this recipe and loved it?
- Baked Gouda Mac and Cheese with Chorizo Recipe
- Make-ahead and storage
I love it when it’s all bubbling and gooey from the oven; this really is the ultimate baked mac and cheese. It’s topped with a golden and crispy topping.
I used chorizo here, but you don’t have to. It’s amazing on its own, and 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).
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 flavor 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 flavor.
- The perfect way to use up leftover cheese from a cheese board.
Let’s talk about mac and 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 4 1/4 cups (1 L) of milk. Popping it under the broiler 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 2 1/2-2 3/4 cups (600-650 ml).
The recipe as written sits right in between the two – it’s not too thick and not too loose. Just right for us.
Ingredients
- Chorizo – I love adding chorizo to recipes; it adds the most incredible smoky flavor.
- 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 flavor.
- All-purpose flour (plain flour) – This helps thicken the sauce.
- Milk – Helps create a smooth and creamy cheese sauce; opt for full-fat for the best results.
- Gouda – Gouda is flavorful 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. 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 a spoonful of ‘Nduja if you still want the smoky flavor.
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 match 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 customize with added veggies if you wish. I tend to serve my veggies on the side in the form of a simple salad, but you could stir through some peas, sweet corn, or spinach. Cherry tomatoes are good too.
How to make delicious Gouda mac and cheese
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Preheat the oven to 410°F (210°C/190°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 3 1/2 oz (100 g) 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!
Tips from Margie’s kitchen
- 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 it’s just not quite the same.
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 favorite is shell-shaped pasta.
Of course! I tend to serve my veggies on the side, but you can add peas, sweet corn, 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 a 410°F (210°C/190°C fan) 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).
You can assemble the whole dish until the breadcrumbs and extra cheese on top. Wrap in plastic wrap and place in the freezer. It will keep for 2 months. When ready to eat, defrost and bring to room temperature, top with breadcrumbs, before placing in a 410°F (210°C/190°C fan) 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).
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.
Other recipes you might enjoy
My Spicy Sausage Pasta Bake is full of smoky ‘Nduja flavors. Try my Spicy ‘Nduja Pasta – it takes just minutes to make – or Pasta al Pesto. For more cheesy goodness, try this Bacon Cheesy Gnocchi inspired by tartiflette.
Pancake Recipes
Kaiserschmarrn (Traditional Austrian Pancakes)
Easy Baking Recipes
Cornflake Dream Cake with Mini Eggs
Christmas Recipes
The Best Chocolate Salami
Easy Dessert Recipes
Chocolate Budino (Creamy Italian Pudding)
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, and the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
Baked Gouda Mac and Cheese with Chorizo
Ingredients
- 6.3 oz chorizo sausage, diced into cubes (optional)
- 1.75 oz unsalted butter, about 3 1/2 tbsp
- 1 garlic clove, crushed (optional)
- 1.75 oz all-purpose flour (plain flour), about generous 1/3 cup
- 25 fl oz full-fat milk, about 3 1/8 cups (see the post for full info)
- 5.25 oz Gouda, grated (or use extra mature Cheddar) * you can use more cheese depending on how cheesy you like it (see Notes)
- Salt and freshly ground black pepper, to taste
- 10.5 oz dried macaroni pasta
- 1 oz breadcrumbs, (optional)
Instructions
- Preheat the oven to 410°F (210°C/190°C 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 in around 4 1/4 oz (120 g) 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 package 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 1 3/4-3 1/3 fl oz (50-100 ml), 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!
Notes
Make-ahead and storage
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. To freeze: You can assemble the whole dish until the breadcrumbs and extra cheese on top. Wrap in plastic wrap and place in the freezer. It will keep for 2 months. When ready to eat, defrost and bring to room temperature, top with breadcrumbs, before placing in a 410°F (210°C/190°C fan) 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 make this ahead of time: 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 a 410°F (210°C/190°C fan) 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).More quick tips
Cheese: If you want it more on the cheesy side, I have added 15 3/4 oz (450 g) grated cheese in the past, and it’s good!! I recommend 5 1/4 oz (150 g) each of grated cheddar, gouda, and mozzarella. But Red Leicester is also really good, as is Parmesan. And this is a great one for using up the odds and ends you might have left from a cheeseboard. Don’t get me wrong, the recipe’s smaller amount of cheese is really good and works well, but just know you can add more cheese if you want to. Make this one pan and save on the washing up: This is easily a one-pan dish if you want it to be. Simply choose an oven-safe frying pan and then fry the chorizo in the pan first. Once crispy, remove it and set aside. Make the white sauce in the pan, and once you’ve done the rest of the recipe, tip in the boiled pasta and pop the whole lot in the oven. Bring to the table hot from the oven and enjoy! Oven or broiler: I like a baked Mac and cheese so I always tend to bake mine but I know a lot of people prefer them broiled. If this is you, simply preheat the broiler and pop the Mac and Cheese under it for about 5 minutes until the top is golden and bubbling. Serve immediately. Doing it this way will result in a looser Mac and Cheese – when you bake it, it tends to get a little thicker and stodgier – but stodgy in a good way! It just depends on how you like yours. Make it vegetarian-friendly: You can adapt this for vegetarians by using a plant-based chorizo, or skip it altogether.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The gouda in this mac and cheese takes it to a new level. Love the breadcrumbs on top too, really delicious.