Baked Mac and Cheese with Gouda and Cheddar
A creamy, three-cheese baked mac and cheese combining sharp cheddar, American, and gouda for rich, complex flavor. The pasta is cooked slightly under-done, then layered with a silky cheese sauce made from a roux and milk, creating a custard-like interior that firms up in the oven. Golden and bubbling on top, it's comfort food for weeknight dinners or casual entertaining. This version balances tangy sharpness with mild, melting American cheese and nutty gouda, finished under the broiler for textured contrast.
Ingredients
- 3 tablespoon butter
- 1 teaspoon chicken bouillon(optional)
- 1 teaspoon salt and pepper(optional)
- 8 ounce elbow macaroni
- 3 tablespoon all-purpose flourcornstarch3T flour=2T cornstarchgluten-freegluten-free
same thickening power; sauce may thin slightly after cooling
- ½ teaspoon mustard powder
- 3 cup milk, anyhalf-and-half or cream1:1richness-boost
creates ultra-creamy sauce; omit or reduce if too heavy
Full guide → - 4 ounce sharp cheddar cheese, coarsely grated
- 4 ounce American cheese, slicedVelveeta or extra sharp cheddar1:1mild-to-sharp-shift
provides creaminess; Velveeta adds silkier sauce
Full guide → - 2 ounce Gouda cheese, coarsely gratedGruyere or smoked cheddar1:1smoke-or-nutty-shiftadds dairy
similar melting properties; adds nuttiness or smoke
Full guide → - nonstick cooking spray
Instructions
- 1
Preheat oven to 350°F.
- 2
Bring large pot of salted water to boil. Spray shallow 8x8 baking dish with cooking spray.
- 3
Add pasta to boiling water and cook 2 minutes under package instructions for al dente.
- 4
Drain pasta, rinse with cold water, drain again, and return to pot.
- 5
Melt butter in large saucepan over medium heat. Whisk in chicken bouillon and mustard powder until combined.
- 6
Whisk in flour to form thick paste, stirring constantly.
- 7
Slowly whisk in milk, then bring to low boil. Reduce heat to low and simmer until thickened, 2 to 3 minutes. Remove from heat.
- 8
In prepared baking dish, layer half the pasta, half the sauce, then half each of cheddar, American, and gouda.
- 9
Repeat layers and top with remaining cheeses.
- 10
Cover with foil and bake 15 to 20 minutes.
- 11
Uncover and bake until topping is golden and sauce bubbles at edges, 15 to 20 minutes more.
- 12
Cool 5 minutes before serving.
Tips
Cook pasta 2 minutes short of al dente: it continues absorbing sauce and cooking in the oven, preventing mushiness.
Use slightly more milk than ratios suggest if preferred creamier; undercooked pasta absorbs liquid during baking.
For golden top, uncover during final bake so cheese browns rather than steams under foil.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325°F until warmed through, 20-25 minutes; add splash of milk if sauce has tightened.
Assemble fully, cover, and refrigerate up to 8 hours before baking. Add 5-10 minutes to bake time if cold from fridge.
Spoon directly from baking dish at table. Pairs with simple green salad, roasted vegetables, or steamed broccoli.
Common Mistakes
Do not cook pasta to full al dente before baking; it will turn soft and mushy in the oven.
Do not whisk milk in too quickly when making roux; slow whisking prevents lumps.
Do not skip the 2-minute rest after baking; sauce needs time to set for clean serving.
Do not cover entire bake time if you want a golden top; uncover halfway through.
Substitutions
Gluten-Free Swaps
same thickening power; sauce may thin slightly after cooling
Full guide →General Alternatives
provides creaminess; Velveeta adds silkier sauce
Full guide →similar melting properties; adds nuttiness or smoke
Full guide →creates ultra-creamy sauce; omit or reduce if too heavy
Full guide →FAQ
Can I double this recipe?
Yes. Use only 5 tablespoons flour and 6 cups milk instead of scaling 1:1, or the sauce will be dry. Bake in 9x13 dish; extend covered bake to 20-25 minutes and uncovered to 20-25 minutes more.
Can I freeze the baked mac and cheese?
Yes, up to 2 months. Cool completely, cover tightly, and freeze. Thaw overnight in fridge, then reheat covered at 325°F for 30-40 minutes until heated through. Sauce may separate slightly; stir gently and add milk to restore creaminess.
What if my sauce is lumpy or breaks?
Strain through fine sieve before layering, or whisk in milk off-heat in small increments. If sauce breaks after baking, it likely overheated; try reducing heat to low and simmering only 2 minutes, or use lower oven temp (325°F) next time.