Gouda Mac & Cheese
This Gouda Macaroni 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 made on the stovetop.
Servings: 8 servings
Calories: 8servings
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
Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat the gouda macaroni and cheese 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 zip top 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 zip top 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 1 day. Then, bake, uncovered, at 350F° for 35 to 40 minutes, or until bubbly.
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 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.
