This creamy mac and cheese recipe is made with just a handful of simple ingredients, including gouda cheese, milk, and heavy whipping cream. The addition of black pepper and sweet paprika gives this dish an extra kick of flavor, but can easily be left out for those who prefer a milder taste. Plus, you can easily swap in your preferred variety of pasta, making this recipe versatile and customizable. Whether you’re looking for a quick weeknight meal or a comforting cheesy side dish to satisfy your cravings, this creamy stovetop macaroni and cheese is sure to become a family favorite.

When it comes to macaroni and cheese, you will never see me include the “V” word in the ingredient list of a recipe. Yes, I know, a little bit of “V”, or Velveeta, is the secret to making mac and cheese super creamy, however, the taste of “V” or American cheese is enough to make me gag at the mere thought of it, and if my mom were still alive today, she’d tell you just how much I freaking loathe the stuff. As a young child, my money-saving mom was upset that I had not finished my slice of American cheese at dinner and insisted that I finish it before I left the table. Y’all, the hate was so real, that I uncharacteristically sat at that kitchen table for over an hour in protest, before eventually unpeeling the plastic off of the remaining slice and shoving it into my mouth. Within 30 seconds I was dispersing that chewed-up piece of plastic-like cheese all over the kitchen, along with the rest of my dinner. After that experience, my mom never again forced me to eat anything I said no to, and to this day, B.O.B. Bob is pretty much my emergency broadcast system when it comes to any “V” or American cheese encounter. I’ll let him taste something first, and if it’s too plasticky cheese-like, he’ll let me know to steer clear. Generally, when it comes to cheese, I tend to prefer the real stuff. I’ll take the “G” cheese over the “V” cheese any ol’ day of the week.

Ingredients:

• Cold Water
• 1 Teaspoon Coarse Sea Salt
• 8-oz. Cavatappi Pasta
• 2 Tablespoons Salted Butter
• 2 Tablespoons All-Purpose Flour
• 1/2 Cup Milk
• 1 1/2 Cups Heavy Whipping Cream
• 1/4 Teaspoon Hungarian Style Sweet Paprika
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Finely Ground Sea Salt
• 8-oz. Freshly Shredded Gouda

Directions:

1. Fill a large stockpot with cold water and add the coarse sea salt to the water. Bring to a boil over high heat.
2. When the water comes to a boil, add the pasta, stir it a few times, and then cook it until tender.
3. While the pasta is boiling, place the butter in a large skillet over medium heat.
4. When the butter has melted, sprinkle in the flour, and whisk constantly for 2 to 3 minutes to remove the taste of raw flour.
5. Slowly add the milk to the mixture, a little bit at a time, stirring constantly to remove any lumps. Slowly add the heavy whipping cream to the mixture, a little bit at a time, stirring constantly to remove any lumps.
6. Add the paprika, pepper, and ground sea salt. Cook for 6 to 8 minutes, stirring constantly.
7. Slowly add the shredded cheese, a little bit at a time, stirring constantly until the cheese sauce is smooth and melted.
8. Drain the pasta and fold it into the cheese sauce.
9. Salt to taste and garnish with additional pepper or paprika if desired.

Suggestions:

• I used DeLallo Cavatappi Pasta for this recipe. You can use any shape or size of pasta you choose for this recipe. Just make sure that the pasta is cooked through before you add it to the cheese sauce.
• I suggest measuring out all of your ingredients while the pasta water is coming to a boil. This recipe comes together rather quickly and you will need to stir the cheese sauce constantly to prevent it from sticking or burning. You should have just enough time to make the cheese sauce while the pasta is cooking.
• Salted or unsalted butter will both work for this recipe. If you use unsalted butter, you will need to add more salt to the cheese sauce.
• Make sure to whisk the butter and flour together for at least 2 to 3 minutes or else your sauce will taste like raw flour.
• Gouda isn’t the most cost-effective cheese if you buy it at a traditional market, however, it’s pretty affordable if you buy a large wedge of it from a big-box or warehouse store.
• If you like creamy macaroni and cheese, serve this pasta immediately. The sauce will thicken as it sits.

Improvements:

• Use smoked gouda instead of traditional gouda.
• Add a 1/4 teaspoon of dry mustard to the mac and cheese when you add the pepper, paprika, and ground salt.
• Fold diced ham, crumbled bacon, or rotisserie into the cheese sauce before adding the pasta.
• Serve this mac and cheese with these Crunchy Corn Flake Oven-Baked Chicken Tenders or these Simple Oven-Baked Sheet Pan Pork Tenderloins.

Print

Yum

Creamy Simple Stovetop Gouda Mac & Cheese

Ingredients:

• Cold Water
• 1 Teaspoon Coarse Sea Salt
• 8-oz. Cavatappi Pasta
• 2 Tablespoons Salted Butter
• 2 Tablespoons All-Purpose Flour
• 1/2 Cup Milk
• 1 1/2 Cups Heavy Whipping Cream
• 1/4 Teaspoon Hungarian Style Sweet Paprika
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Finely Ground Sea Salt
• 8-oz. Freshly Shredded Gouda

Directions:

1. Fill a large stockpot with cold water and add the coarse sea salt to the water. Bring to a boil over high heat.
2. When the water comes to a boil, add the pasta, stir it a few times, and then cook it until tender.
3. While the pasta is boiling, place the butter in a large skillet over medium heat.
4. When the butter has melted, sprinkle in the flour, and whisk constantly for 2 to 3 minutes to remove the taste of raw flour.
5. Slowly add the milk to the mixture, a little bit at a time, stirring constantly to remove any lumps. Slowly add the heavy whipping cream to the mixture, a little bit at a time, stirring constantly to remove any lumps.
6. Add the paprika, pepper, and ground sea salt. Cook for 6 to 8 minutes, stirring constantly.
7. Slowly add the shredded cheese, a little bit at a time, stirring constantly until the cheese sauce is smooth and melted.
8. Drain the pasta and fold it into the cheese sauce.
9. Salt to taste and garnish with additional pepper or paprika if desired.

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In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.

“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut

“B” – Spicy Barbecue Seasoned Rice Chex Mix

“C” – Dove Dark Chocolate Chunk Cakey Muffins

“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes

“E” – Buttery Everything Bagel Seasoning Biscuits

“F” – Butternut Squash Soup with French Herbes

“G” – Creamy Simple Stovetop Gouda Mac & Cheese

“H” – Sweet Honey Deviled Eggs with Fennel Fronds

“I” – Orange & Feta Italian Orzo Pasta Salad

“J” – Brown Sugar Caribbean Jerk Seasoning

“K” – Kalamata, Mozzarella, & Tomato Couscous Salad

Please make sure to check out the other great “G” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.

• Aïgo Bouido (Provençal Garlic Soup) by Culinary Cam
• Creamy Simple Stovetop Gouda Mac & Cheese by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Easy Baked Garlic and Brown Sugar Chicken by Blogghetti
• Garlic Butter Gnocchi with Green Beans by Jolene’s Recipe Journal
• Gavar Sabji by Sneha’s Recipe
• Grape Juice Jigglers by Food Lust People Love
• Green and Red Salsa Paratha by Magical Ingredients
• Grilled Vegetables with Hot Bacon Dressing by Palatable Pastime
• Guacamole Salad by Mayuri’s Jikoni
• Gyoza Wrapper Pizza Bites by Karen’s Kitchen Stories
• Shrimp and Grits by A Day in the Life on the Farm