This Gouda Mac and Cheese is so easy to make with just 4 ingredients. With two types of cheeses and a jar of alfredo sauce, it’s a foolproof main course or side dish that’s quick to make any night of the week either baked in the oven or on the stovetop.
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My oh my, this Gouda Macaroni and Cheese recipe is a huge hit with my family and we never have any leftovers! With only 10 minutes of prep and 4 ingredients, it’s a shortcut recipe that can be on the table quickly any day of the week.
The secret to making this easy macaroni and cheese with Gouda extra creamy is a jar of alfredo sauce. The alfredo sauce is already cheesy on it’s own, plus it takes the place of making a homemade white sauce (or bechamel), and no one will ever know!
Now that's what I call the secret sauce to a shortcut recipe!
This is one of those special side dishes that gilds the lily for any special occasion dinner like Thanksgiving, Christmas, Valentines Day, and Mother’s or Father’s Day.
I give you the method to make it either baked in the oven or made on the stovetop for flexibility when planning any menu. Serve it alongside Slow Cooker Pineapple Ham or Air Fryer Meatloaf with Tangy Sauce for a supper worth talking about.
Shortcuts
- I’ve tested this recipe with both pre-shredded cheese and cheese that I shredded myself. While shredding it yourself may give the MOST creamy mac and cheese, I was very happy with the creaminess of pre-shredded cheeses.
- If you want to skip baking this mac and cheese, no worries! You can easily make a stovetop version and serve it straight from the pot. If you like a baked mac and cheese, I give you the instructions for that method too.
I have no doubt that it’ll be one of those sides that will have everyone asking for the recipe. Gouda in mac and cheese takes this classic Southern comfort food and takes it to a whole new level with it's creamy texture and depth of flavor.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Uncooked elbow macaroni, cavatappi or sea shell pasta: Use any noodle shape here. I love the twists in the cavatappi and how they bind to the cheese sauce.
- Shredded gouda cheese: Grate this by hand or use pre-shredded if you want to further cut down on the prep time.
- Shredded Cheddar cheese: The classic "mac and cheese" cheese, key to any great mac and cheese and compliments the gouda nicely. But it's optional! If you just leave it out, it's still super creamy and flavorful.
- Alfredo sauce: My secret ingredient! Buy your favorite jarred brand here but the better the quality, the better the mac & cheese.
How to make Gouda Mac and Cheese
Scroll down to the bottom for the printable recipe with detailed instructions.
Oven Method:
- Preheat oven to 350F°. Spray a 12x8 (2 ½ quart) baking dish or large cast iron skillet with an oil sprayer or non-stick cooking spray.
- Bring a 3 quart saucepan (or larger) of water to a boil. (No need to salt the water.) Add macaroni and stir gently. Bring the water back up to a boil. Stir again. Boil macaroni for 9 minutes or according to directions on the package, stirring occasionally.
- Meanwhile, if you are shredding your own cheese, now is a good time to do that.
- Drain the pasta and add it back to the pot. Stir in the alfredo sauce and stir well to coat the pasta. Now, sprinkle in all the cheese (including Cheddar, if using) except 2 ounces (¼ cup) gouda cheese.
- Pour the mixture into the prepared pan. Now, sprinkle that extra cheese on top. Bake for 30 minutes or until bubbly and the sides just start to get lightly browned.
Note: Bake it in a cast iron skillet or a casserole dish.
Stovetop Method:
- Just omit the steps of preheating the oven and preparing the baking dish and stir all the cheese into the pot. Stir until all the cheese melts and the sauce is smooth and creamy. Serve warm.
Substitutions & Variations
- Smoked gouda macaroni and cheese. Smoked gouda is readily available and adds a slightly smoky flavor.
- Cheddar cheese all the way. Sub out the gouda for only cheddar for a weeknight family meal.
- Experiment with other cheeses or even just smoked gouda. Watch out though, it is a strong cheese, so I recommend 4 ounces smoked gouda and to increase the cheddar to 12 ounces.
- Add some protein. Stir in ½ cup of cottage cheese for extra cheesy goodness and protein. Gouda mac and cheese with bacon or ham is also yummy.
- Use any shape of pasta. Shells, rotini, and bowtie are also delicious. For the stovetop instructions, try using fettuccine for a cheesy fettuccine alfredo recipe.
- If you're a fan of a crunchy topping, that works well here too. Sprinkle the top with buttered breadcrumbs, panko, or Ritz crackers.
- Garnish with paprika for a pop of color and sweet, earthy flavor.
Pro Tips
- No need to salt the water to cook the pasta. There is plenty of sodium in the alfredo sauce and cheeses.
- Cook the pasta to al dente or just shy of al dente. The noodles will continue to cook in the oven and you don’t want them to become mushy in texture.
- Buy your alfredo sauce when it goes on sale. The better quality the alfredo sauce, the better tasting your mac and cheese will be. I always have some in my pantry to make this mac and cheese at a moment’s notice.
- Add some veggies. If you want to sneak in some vegetables, add some blanched broccoli or cauliflower, thawed peas, or even a soft leafy green like spinach (it’s a great trick for kids!).
- If you want to make the cheese sauce fully from scratch, here's my friend's recipe Homemade Alfredo Sauce over at The Diary of a Real Housewife.
What to Serve with Gouda Mac n' Cheese
This side dish is versatile all year round and can be made for a simple weeknight meal or added to a menu for any holiday meal. Here are some recipes I've served it with in the past:
Storage
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. Add a splash of milk if you need to thin the consistency of the sauce.
I don’t recommend freezing the gouda macaroni and cheese. It will change the texture of both the noodles and the sauce and won’t be as creamy.
It’s easy to prep some ingredients of this mac and cheese in advance. Cook and drain your pasta the day before. Toss with 2 teaspoons olive oil. Let it completely cool on a large plate or baking dish in a single layer. Place in a ziptop bag or covered bowl until ready to add the other ingredients to bake.
If you plan to grate your own cheese, you can also do this the day before and keep in a ziptop bag in the fridge.
Another make ahead idea is to pour the mixture in the baking dish, sprinkle with cheese, then cover and refrigerate up to 2 days. Then, bake, uncovered, at 350F° for 35 to 40 minutes, or until bubbly.
FAQ's
Yes, it adds a rich flavor and creamy texture to any macaroni and cheese. I like to combine mine with cheddar for a decadent, cheesy taste.
You can use it as a sub, just keep in mind it has a totally different flavor than cheddar, one that is more mild and a little bit nutty.
Any cheese that doesn't melt well or has a strong flavor, like blue cheese, Roquefort, feta, or gorgonzola.
More Easy Side Dish Recipes
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Gouda Mac & Cheese
SAVE THIS RECIPE
I'll email this recipe to you, so you can come back to it later!
Ingredients
- 8 ounces uncooked elbow macaroni or cavatappi pasta
- 7 to 8 ounces (about 2 cups) shredded gouda cheese, divided (pre-shredded works!)
- 4 ounces shredded Cheddar cheese (optional) (about 1 cup)
- 1 (15 ounce) jar alfredo sauce
Instructions
- Oven Method:Preheat the oven to 350F°. Spray a 12x8 (2 quart) baking dish or 10 inch cast iron skillet with an oil sprayer or no-stick cooking spray.
- Bring a 3 quart (or larger) saucepan of water to a boil. (No need to salt the water.) Add macaroni and stir gently. Bring the water back up to a boil. Stir again. Boil macaroni for 9 minutes or according to directions on the package, stirring occasionally.
- Meanwhile, if you are shredding your own cheese, now is a good time to do that.
- Drain the pasta and add it back to the pot. Stir in the alfredo sauce and stir well to coat the pasta. Now, sprinkle in all the cheese (including Cheddar, if using) except 2 ounces (¼ cup) gouda cheese.
- Pour the mixture into the prepared pan. Now, sprinkle that extra cheese on top. Bake for 30 minutes or until bubbly and the sides just start to get lightly browned.
Stovetop Method:
- Just omit the steps of preheating the oven and preparing the baking dish and stir all the cheese into the pot. Stir until all the cheese melts and the sauce is smooth and creamy. (If you aren't adding the Cheddar, it will still be super creamy and flavorful.) Serve warm.
Notes
- No need to salt the water to cook the pasta. There is plenty of sodium in the alfredo sauce and cheeses.
- Cook the pasta to al dente or just shy of al dente. The noodles will continue to cook in the cheese sauce and you don’t want them to become mushy in texture.
- Buy your alfredo sauce when it goes on sale. The better quality the alfredo sauce, the better tasting your mac and cheese will be. I always have some in my pantry to make this mac and cheese at a moment’s notice.
- Add some veggies. If you want to sneak in some vegetables, add some blanched broccoli or cauliflower, thawed peas, or even a soft leafy green like spinach (it’s a great trick for kids!).
- If you want to make the cheese sauce fully from scratch, you definitely can! Make a classic bechamel sauce with butter, flour, and milk, then stir in the cheeses and noodles. Add a ⅓ of a cup of parmesan cheese to give that saltiness that the alfredo sauce gives the recipe.
- Another make ahead idea is to pour the mixture in the baking dish, sprinkle with cheese, then cover and refrigerate up to 1 day. Then, bake, uncovered, at 350F° for 35 to 40 minutes, or until bubbly.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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