kiwi
Smoky Gouda Stovetop Mac and Cheese
A 23-minute American dinner for 4 — 780 calories per serving.
per serving, estimated
Creamy, rich macaroni coated in a velvety smoked Gouda sauce with a hint of mustard and paprika — a deeply satisfying one-pot stovetop dinner.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 12 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- ½ cup heavy cream
- 8 ounces smoked gouda cheese (rind removed, coarsely grated)
- 4 ounces sharp cheddar cheese (coarsely grated)
- 1 teaspoon dijon mustard
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 1½ teaspoons Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- 1 teaspoon hot sauce — optional
- 2 tablespoons fresh chives (thinly sliced, for garnish) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Remove the rind from the 8 oz smoked Gouda and coarsely grate it along with the 4 oz sharp cheddar; keep the two cheeses together in one bowl. 8 min
- Bring a large pot of well-salted water to a boil, cook the 12 oz elbow macaroni 1 minute less than package directions for al dente, then drain and set aside. 10 min
- Timing-sensitive step. In the same pot over medium heat, melt the 3 tablespoons unsalted butter, then whisk in the 3 tablespoons all-purpose flour and cook, whisking constantly, for 2 minutes until the roux turns pale golden. 3 min
- Timing-sensitive step. Gradually pour in the 2 cups whole milk and ½ cup heavy cream, whisking constantly to prevent lumps, then bring to a gentle simmer and cook 3–4 minutes until the béchamel thickens enough to coat the back of a spoon. 5 min
- Reduce heat to low and stir in 1 teaspoon Dijon mustard, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon cayenne, 1½ teaspoons kosher salt, and ½ teaspoon freshly ground black pepper. 2 min
- Timing-sensitive step. Add the grated cheese in three additions, stirring after each until fully melted and the sauce is smooth and velvety; stir in the 1 teaspoon hot sauce if using. 3 min
- Fold the drained macaroni into the cheese sauce and stir over low heat for 1–2 minutes until every piece is coated and the pasta has absorbed a little of the sauce. 2 min
- Divide among four bowls and garnish with the 2 tablespoons thinly sliced fresh chives if using; serve immediately. 2 min
You might also like
Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.