Stovetop Gouda Mac and Cheese
Making lusciously creamy gouda mac and cheese on the stovetop couldn't be any easier. Skip the box of Kraft because this cheesy side dish tastes better and is ready in just 30 minutes.
Servings 6 people
Course Side Dish
Cuisine American
Equipment
- 2 Dutch Ovens or Large Pots
- Chesse Grater
Ingredients
- 1 pound elbow macaroni, can use shells, cavatappi
- 2 tablespoons unsalted butter
- 1¼ cup heavy cream
- ½ cup whole milk
- 8 ounces Cabot gouda, shredded, do not use pre-shredded
- 8 ounces Cabot sharp cheddar, shredded, do not use pre-shredded
- 2 ounces parmigiano reggiano, shredded, do not use pre-shredded
- 2 teaspoons garlic powder
- ¾ teaspoon ground mustard
- ¾ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- 1¼ teaspoon sodium citrate
- kosher salt, to taste Diamond Crsytal
Instructions
- Place garlic powder, mustard, smoked paprika, onion powder, nutmeg, and cayenne pepper in a small bowl. Stir and set aside. Bring a large pot of salted water to a boil.
- In a separate pot over medium heat, add butter. Small bowl of seasonings. Lower heat to low and keep a continuous stir for 1 minute to allow spices to bloom.
- Increase heat to medium. Add milk and heavy cream. Whisk to combine and cook for 4 minutes or until the mixture begins to bubble.
- Turn off heat. Add cheese in batches, about 1 cup at a time and keeping a continuous whisk until the cheese full melts. Do not rush this step. Repeat until all cheese is added and fully melted.
- Meanwhile, add the pasta and cook until al-dente. You want the noodles to have a slight bite. Continue with cheese sauce.
- Turn heat to low and add sodium citrate. Whisk for 1 to 2 minutes or until you notice the cheese sauce becomes silky smooth. Season to taste with kosher salt.
- Add well-drained cooked macaroni to the cheese sauce and fold the mixture onto the noodles until thoroughly mixed. Serve immediately.
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