This recipe for creamy, skillet-style Gouda Mac and Cheese has fresh thyme and a crispy panko finish. It's a fast, weeknight-friendly macaroni and cheese that leans on Gouda's buttery melt, balanced with just enough cheddar for rich, satisfying flavor. Finish it in the oven if you want extra texture, or serve it right out of the skillet. It's true elevated comfort food, without being fussy.
Nothing beats the comfort of creamy macaroni and cheese, and while I love classics, this version has a bit more polish without any overpowering flavors. The secret here is Gouda cheese, which is a creamy cow's milk cheese from the Netherlands that melts exceptionally well. It's also very mild, making it one of the best cheeses for mac and cheese. If creamy pasta recipes are in your regular rotation, this one fits right in alongside your other favorite weeknight pasta recipes.
Why You'll Love This Recipe
- One-skillet sauce: No separate saucepan, just another creamy stovetop pasta that comes together fast.
- Balanced flavor: Gouda brings richness; cheddar keeps it from tasting flat.
- Flexible finish: Serve straight from the skillet or bake briefly for enhanced texture.
- Elevated flavor: Fresh thyme and a bit of Dijon make the sauce special.
- Smoked Gouda-friendly: Easy to adapt without overpowering the sauce.
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Ingredients That Matter
This recipe calls for standard ingredients you can find at your local grocery store, including:
- Whole Milk - Use whole milk for a rich sauce that doesn't feel heavy, compared to sauces made with heavy cream.
- Fresh Thyme - Infuse the milk gently for a subtle yet unique depth of flavor. Optional, but certainly worth it.
- Panko Breadcrumbs - Light and crispy panko breadcrumbs are toasted first then sprinkled on top for a crisp finish.
- Unsalted Butter and All-Purpose Flour - This combination creates the roux, which gives the sauce structure.
- Shallot (optional) - Adds sweetness without onion harshness.
- Dijon mustard - Doesn't make the sauce taste "mustard;" rather, it sharpens the cheese flavor.
- Gouda cheese - Buttery, mild, and silky-smooth when melted.
- Cheddar cheese - Adds body and a pleasant sharp bite.
- Small shell pasta or elbows - This pasta shape catches the creamy sauce best.
See recipe card for quantities.
How to Make Gouda Mac and Cheese (Skillet Method)
This is a straightforward method for making a cream sauce, plus a couple small extra steps to really elevate the dish. Here is how to make the recipe:
- Toast the panko: Add panko to a large skillet over medium heat. Toast, stirring often, until golden brown, 4-5 minutes. Transfer to a bowl and set aside.
- Build the roux: Using the same large skillet, melt butter over medium heat. Add shallots (if using), then dust with flour and whisk to combine. Cook until lightly golden, about 1 minute.
- Warm the milk: Steep whole milk with fresh thyme. Simply microwave the milk and thyme sprigs in a microwave-safe bowl or measuring cup until hot, about 2 minutes. Leave thyme in to steep.
- Make the sauce: Slowly whisk in the hot milk (thyme and all). Add Dijon mustard. Bring to a gentle simmer, being careful not to boil, and cook until slightly thickened, about 3 minutes. Remove and discard thyme. Set aside ½ cup each of the Gouda and cheddar. Reduce heat to low and gradually whisk in the remaining cheese until smooth. Season with salt and pepper.
- Cook pasta and combine: Meanwhile, cook pasta in well-salted boiling water according to package instructions. Drain well and add the hot pasta directly to the skillet. Toss until evenly coated.
- Finish and serve: Sprinkle the reserved cheese over the top, followed by the toasted panko. Serve immediately.
Adam's Pro Tip
Gouda melts best over low heat. If the skillet is too hot when you add the cheese, the sauce can turn greasy or even break. Pull the pan off the heat if needed as residual heat is warm enough to melt the cheese.
Optional Baked Finish
If you want a browned top and a more baked mac and cheese finish:
- Simply transfer the skillet straight to the oven or transfer the mac and cheese (before adding the panko) to an oven-safe buttered baking dish then top with the panko.
- Bake at 350F until bubbly, about 20 minutes.
Variations
There are several variations to this recipe. Here are some of my favorites:
- Smoked Gouda Mac and Cheese - Replace up to half of the Gouda with smoked Gouda. More than that can overwhelm the sauce. Pairing smoked Gouda with a mild cheddar works best.
- Extra-Creamy - Add an extra ½ cup of milk when adding the pasta if you like a looser sauce.
- Add-Ins - Try adding crispy bacon, sauteed mushrooms, steamed broccoli, or peas.
- Mediterranean-Style - For a more Mediterranean feel, sun-dried tomatoes and/or artichokes work great here, similar to the flavors in this sun-dried tomato and artichoke pasta recipe.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the sauce. If creamy pastas are your thing, you might also like this creamy spinach pasta, which reheats just as well.
You can also make the cheese sauce up to 2 days ahead of time and store in an airtight container in the fridge. Mix with cooked pasta and serve (or bake as instructed above). This sauce also works very well with fresh noodles, especially if you already know how to make homemade pasta.
FAQ
You can, but the sauce will be softer and less flavorful. The small amount of cheddar adds stability and a sharper flavor.
Stovetop gives the creamiest texture and is the fastest method. Baking is optional if you want a crisp topping and a firmer texture.
Young or mild Gouda melts more smoothly than aged versions.
More Pasta Recipes
Looking for other pasta dishes like this? Try these:
Dinner Ideas
Need some inspiration for dinner tonight? Try these:
Recipe
Gouda Mac and Cheese
- Total Time: 30 minutes
- Yield: 6 cups 1x
Description
This recipe for creamy, skillet-style Gouda Mac and Cheese has fresh thyme and a finish of crispy panko. It's a fast, weeknight-friendly macaroni and cheese that leans on Gouda's buttery melt, balanced with just enough cheddar for rich and satisfying flavor and texture. Finish in the oven if you want extra texture or serve it right out of the skillet, this recipe is ready in about 30 minutes. It's true elevated comfort food without being fussy.
Ingredients
- 2 ½ cups whole milk
- 4 sprigs fresh thyme
- ½ cup Panko breadcrumbs
- 3 Tbsp. unsalted butter
- 1 small shallot, minced (optional)
- 3 Tbsp. all-purpose flour
- 1 tsp. Dijon mustard
- 6 ounces shredded Gouda cheese (about 3 cups)
- 4 ounces shredded cheddar cheese (about 2 cups)
- ¾ tsp. table salt, plus more to taste
- ¼ tsp. black pepper
- 8 ounces small pasta shells or elbows
Instructions
- Add milk and fresh thyme sprigs to a microwave safe large bowl or measuring cup and microwave on high for 2 minutes, or until hot. Leave the milk in the microwave to stay warm.
- Place panko in a large skillet and heat over medium. Toast panko, stirring frequently, until golden brown, 4-5 minutes. Transfer to a small bowl and set aside.
- Melt butter in the large skillet over medium heat (add shallots, if using, and cook for 1 minute). Dust flour over melted butter and whisk to combine. Cook until lightly toasted, about 1 minute. Slowly pour in the hot milk and thyme while constantly whisking. Add mustard and whisk well to combine. Bring mixture to a low simmer over medium heat. Avoid boiling. Simmer slightly until thickened, about 3 minutes
- Set aside ½ cup each of the gouda and cheddar cheese in a small bowl. Reduce heat of skillet to low and slowly add remaining cheese, whisking constantly until fully melted. Sprinkle with salt and pepper. Remove from heat.
- Meanwhile, bring a large pot of water to a boil and cook pasta according to package instructions. Drain well and add hot pasta to skillet. Toss well. Sprinkle remaining cheese on top followed by the toasted panko. Serve immediately. Alternatively, you can bake the mac and cheese in the skillet at 350F until bubbly, about 25 minutes.
Notes
- You can swap in half of the gouda for smoked gouda, if you want a smoky flavor. Note that all smoked gouda may overpower the dish.
- If you want a creamier mac and cheese, add another ½ cup of milk when adding the cooked pasta to the skillet.
- You can finish the skillet in a 350 oven for 20 minutes if you want a more baked-style mac and cheese. Or, transfer the gouda mac to a buttered baking dish before topping with panko. Then sprinkle on the extra cheese and panko and bake until bubbly.
- Leftovers should be stored in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk to thin out the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Sautee/Baking
- Cuisine: American
Agnes says
Delicious!! This one is a winner and so easy to make. I'll be adding it to the weekly dinner rotation. Thanks for sharing!
Adam Dolge says
Thanks so much, Agnes! I'm glad you enjoyed it.