This baked Gouda mac and cheese is everything you want in a comforting pasta bake, creamy, cheesy, cozy, and unbelievably delicious. Aged Gouda and cheddar blend into the dreamiest sauce and the crispy lemony panko topping adds the perfect finishing touch. It’s simple to make, full of flavor, and guaranteed to become a new favorite at your table.
Sometimes you go looking for a new recipe and other times the idea chooses you. When Erin from Cloudy Kitchen came to stay, she brought me an incredible wedge of aged Gouda. The second I tasted it, I knew it had to become a baked Gouda mac and cheese. Aged Gouda melts beautifully and gives this pasta bake such a rich and savory flavor.
I’m a sucker for any kind of baked pasta, so if you’re in the mood for more cozy dishes after this Gouda mac and cheese, you have options. My Butternut Mac and Cheese, Mac and Cheese with Bacon and Leeks, and Sausage Pasta Bake are all reader favorites and follow the same creamy, bubbly, golden topped vibe.
What is Gouda cheese?
Gouda is a Dutch cheese that ranges from mild and creamy to sharp and crumbly depending on its age. Young Gouda melts smoothly and has a mild, almost cheddar like flavor, while aged Gouda becomes firmer, saltier, and more intense, closer to Parmesan.
For this baked mac and cheese, I used aged Gouda for extra flavor and mixed it with a mild cheddar so the sauce stays perfectly creamy. If you prefer a mellow flavor, young Gouda works great too. Smoked Gouda is another delicious option and adds a deeper, savory note.
For the best melt, always grate the cheese yourself as pre-shredded cheese doesn’t melt as smoothly because of the additives that stop it sticking in the packaging.
Main Ingredients:
Pasta - I use elbow macaroni but use whatever shape you like.
Cheese - I use a mix of aged Gouda and mild white cheddar. If you can’t find aged Gouda, young Gouda or sharp cheddar will work beautifully.
Flour - I use an all purpose flour for the roux base, it will work with a gluten free flour too.
Whole milk - The base of a good velvety cheese sauce HAS to be whole milk.
Butter - Is used in the topping and the white sauce. I generally use unsalted butter but doesn't matter too much here.
Herbs - I use fresh rosemary in the topping and sauce. It's the perfect complement to the Gouda. Substitute for thyme if you prefer.
Lemon - You might think it is strange in a mac and cheese but I add lemon juice to 90% of my recipes. It cuts through the richness of cheese so well. Trust me!
Panko breadcrumbs - Panko is the best topping for pasta bakes. It's so easy and you don't need to faff around leaving bits of bread out to go stale.
Best cheeses to use in Gouda mac and cheese
This recipe is really flexible. If you can’t find aged Gouda, use young Gouda or swap in any sharp cheddar. For a blend, use 300 grams total cheese made up of your favorites which could be Gouda, white cheddar, Parmesan, Gruyère, or even mozzarella. Smoked Gouda also works beautifully for extra flavor.
How to make this recipe:
The full recipe, ingredient list and short tutorial video are in the recipe card below. These instructions are for making the cheese sauce and assembly. I boil the pasta first then make the sauce.
I used a 31cm x 21cm porcelain baking dish (approx 8 x 12 inch).
ONE: Over a medium heat, melt the butter in a large saucepan and when sizzling add the flour and whisk for a minute.
TWO: Add the milk in a slow stream, whisking at the same time. Make sure you whisk well to get all the lumps from the bottom and sides incorporated.
THREE: Let it thicken for a few minutes until it coats the back of a wooden spoon.
FOUR: On a low heat add the grated cheese in 2-3 separate lots, letting it melt in between.
FIVE: Add the black pepper, rosemary and lemon juice.
SIX: Add the cooked macaroni and mix well.
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SEVEN: Pour into the baking dish then sprinkle the breadcrumbs in an even layer on top.
EIGHT: Bake at 350f (180c) for 20 - 25 mins until golden brown.
Expert Tips
- Undercook the macaroni by one minute from the package directions. It will finish cooking in the oven, and starting al dente keeps the final bake creamy instead of mushy. I also toss the drained pasta with a little butter so it doesn’t keep cooking or stick together.
- Always grate your own cheese. Pre-shredded cheeses contain anti-caking agents that stop them from melting smoothly. Freshly grated Gouda and cheddar melt into the silkiest sauce.
- Whisk the roux thoroughly. When you add the milk, whisk well and get right into the corners of the pot. This is the key to a perfectly smooth, lump free cheese sauce. A flat whisk is especially helpful here.
- Keep the heat low. The milk should warm gently, never boil. Let the sauce thicken slowly over medium-low heat, then add the cheese on low heat or even off the heat so it melts evenly.
- Don't over bake. Bake just until the top is golden brown and bubbling. Over baking can dry out the sauce, so pull it from the oven as soon as the top is crisp.
Making a mac and cheese ahead of time
I always recommend baking mac and cheese fresh if you can, but you can absolutely prep it in advance.
To make ahead:
- Cook the pasta and mix it with the cheese sauce once both have cooled slightly.
- Let the mixture sit until it reaches room temperature.
- Transfer to your baking dish and top with the breadcrumb mixture.
- Cover and refrigerate for up to 24 hours.
- When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed.
- If the top browns too quickly, cover with foil and continue baking until heated through.
Try my butternut mac and cheese!
A cozy Fall inspired mac and cheese with roasted butternut mixed through the cheesy sauce.
Recipe FAQs
This recipe is really forgiving. I used a mix of aged Gouda and a mild cheddar because aged Gouda has a stronger, sharper flavor. If yours is very sharp, pair it with something milder. Can’t find Gouda? Use all cheddar, it still makes a great mac and cheese.
Yes! Smoked Gouda is delicious here. Because it has a strong flavor, I recommend using half smoked Gouda and half mild cheddar or young Gouda so it isn’t overpowering.
Cheese thickens as it melts, especially if the heat is high. Keep the heat low when adding the cheese, or even take the pot off the heat. If the sauce feels too thick, just whisk in a splash of milk until it loosens.
It will last for 3 days in an airtight container in the fridge or up to three months in the freezer.
Some other pasta dishes to try
If you loved this baked Gouda mac and cheese, I have so many other cozy, cheesy pasta bakes for you to try next. Here are a few suggestions.
Did you make this recipe?
I would LOVE it if you could leave a review and star rating down below. Also please tag me on Instagram if you share a photo of the dish!
Recipe
Incredibly Delicious Gouda Mac and Cheese
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Ingredients
- 280 grams pasta macaroni or any shape you like
- 1 tbsp butter
For the topping:
- 1.5 cups panko breadcrumbs
- 60 grams butter melted
- 20 grams about ½ cup very finely grated parmesan
- Zest of a lemon
- 1 heaped tablespoon rosemary roughly chopped
For the sauce:
- 70 grams butter
- 50 grams flour
- 300 grams cheese I used 175 grams aged gouda and 125 grams cheddar
- 3 cups milk
- 1.5 teaspoons black pepper
- 2 tablespoons rosemary leaves roughly chopped
- 1 tablespoon fresh lemon juice
- Salt to taste
Instructions
- Preheat your oven to 350f (180c).
- Make the topping first. Mix all topping ingredients together, add a good pinch of salt and set aside.
- Cook the pasta, undercooking by 1 minute from package instructions. Drain and toss with 1 tablespoon of butter (helps it stop cooking and sticking).
- Make the sauce. In a large saucepan heat the butter over a medium heat and when sizzling, add the flour.
- Whisk vigorously for a minute.
- Lower the heat slightly and add the milk in a slow stream, whisking the whole time making sure you get all the flour mixture from the bottom and sides of the pan.
- Cook for a few minutes until it thickens slightly and coats the back of a wooden spoon.
- When ready it should almost be at a slight simmer but not quite.
- Lower the heat right down and add the cheese in three lots, whisking well and letting it melt in between each addition.
- If there are still some small chunks not melted in, it's fine!
- Add the rosemary, black pepper and lemon juice and mix in.
- Add the pasta, mix and season to taste with salt.
- Pour into your baking dish (I used a 30cm x 21cm rectangular dish) and top with the panko crumb mixture.
- Bake in the oven for 20 - 25 minutes until nice and golden. You don't want to bake it any longer than that as you don't want to overcook the pasta and dry out the sauce
- Leave it to sit for 5 - 10 mins before serving.
Katharina Beller says
It was the first Mac and Cheese recipe I really liked. Thank you for the recipe, the twist with the lemon brought it to the next level.
Emilie Pullar says
So glad you enjoyed it Katharina! Lemon always brightens up any rich pasta dish so well 🙂
Alison says
Made this for a family night dinner, so comforting and nourishing in the Winter.
Emilie Pullar says
Perfect winter food! Thanks so much for making it Alison 🙂
Jenn F says
The gouda cheese in this mac and cheese makes it sooo creamy and delicious. This made the perfect side dish to my Christmas dinner.
Emilie Pullar says
So honoured it was on a Christmas table! 🙂
Blanca says
I just made this for dinner and it was so easy to make for such a big pay off! So so deliciously oozy, balanced with the crunch from the crumb topping. It’s rich but the addition of the lemon really balances the flavours and brightens it up. We had it with leftover steamed greens from Christmas and it was perfect!
Emilie Pullar says
Thanks so much for sending me a pic on insta too!! Looked so so delicious 🙂
Jess says
Absolutely love this recipe!! The rosemary and lemon worked so well, I’ll be making this again for sure ?
Helen B says
I made this tonight after a tough weekend - and just scraped the plate clean in joy! So delicious. Thanks for sharing BBT. And
Emilie Pullar says
Yay!! Hope it made the weekend a little less tough, thank you so much for making 🙂
Liz Tully says
Great recipe, Em. The family loved it. "Best mac and cheese ever!"
Emilie Pullar says
Yay so happy to hear!! X
Yvonne makeupworks says
I love this account/bligger! All those delicious recipes, yummm. And so different from all the rest. Follwing for awhile now and already made several recipes. Only one word comes to mind….. DELICIOUS