Can I use all Gouda and skip the cheddar?

You can, but the sauce will be softer and less flavorful. The small amount of cheddar adds stability and a sharper flavor.

Is this better baked or stovetop?

Stovetop gives the creamiest texture and is the fastest method. Baking is optional if you want a crisp topping and a firmer texture.

What kind of Gouda works best?

Young or mild Gouda melts more smoothly than aged versions.

Gouda Mac and Cheese - The Real Recipes

Name: Gouda Mac and Cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 1/2 cups whole milk; 4 sprigs fresh thyme; 1/2 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); 3/4 tsp. table salt, plus more to taste; 1/4 tsp. black pepper; 8 ounces small pasta shells or elbows

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

Units Scale

2 1/2 cups whole milk
4 sprigs fresh thyme
1/2 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)
3/4 tsp. table salt, plus more to taste
1/4 tsp. black pepper
8 ounces small pasta shells or elbows

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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 1/2 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