No Roux Gouda Mac and Cheese

A spoonful of gouda mac and cheese being lifted out of the pan with a cheese pull.

This Gouda Mac and Cheese is ridiculously easy to make - no roux, no flour, no stovetop cooking required! Just mix raw pasta with shredded gouda, cheddar, and cream in a baking dish, then bake 45 minutes. The result is creamy, cheesy, and so much easier than traditional mac and cheese. Perfect when you want comfort food without all the fuss!

Course Side Dish

Cuisine North American

Prep Time 10

Cook Time 45

Resting Time 10

Total Time 1 5

Servings as a side

Calories 918kcal

Author Emmeline Kemperyd

Equipment

Measuring spoons*
Measuring cups (metric or US)*
Cheese grater*
Oven dish - round 6x2 inches (4 cups)/or 15x5 cm (1 liter) or similar size in another shape

Ingredients

1.5 cup shredded gouda cheese or other creamy, well-melting cheese
1 cup shredded cheddar cheese or other flavorful, well-melting cheese
½ teaspoon paprika powder
½ teaspoon salt
¼ teaspoon ground black pepper
1.5 cup macaroni pasta or gluten-free / 100% corn macaroni
1.5 cup heavy cream
1 cup milk or cream / half and half

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C).
Bring out a round oven dish that's about 6x2 inches (15x5 cm) or a different shape but similar in size. Place the macaroni, two types of cheese, paprika powder, salt and pepper in the dish and mix well.
1.5 cup shredded gouda cheese, 1 cup shredded cheddar cheese, ½ teaspoon paprika powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, 1.5 cup macaroni pasta
Pour in the cream and milk, then use a spoon to even out the surface and ensure all pieces of macaroni and cheese are submerged.
1.5 cup heavy cream, 1 cup milk
Bake in the middle of the oven for 30 minutes, then remove from the oven and mix gently. Place back in the oven for 15 more minutes and raise the heat to 400°F (200°C).
Remove from the oven and allow to rest for at least 10 minutes before serving.

Video

Notes

Shred the cheese yourself. If using pre-shredded cheese, your mac and cheese can end up grainy. The reason is that it often comes with added ingredients to avoid clumping, and these mess up the texture of your dish. If you still want to use pre-shredded cheese, make sure it is 100% cheese with no added ingredients.

Why is my Mac and Cheese grainy?

If your mac and cheese turns out grainy, you have probably used pre-shredded cheese. While a pre-shredded cheese that is 100% pure cheese might work, most kinds included anti-caking additives that keep it from melting smoothly.

Storing, Freezing & Reheating Instructions

Storing: Store leftovers in the fridge in an airtight container for up to 4 days.

Freezing: Store leftovers in the freezer in an airtight container for up to 3 months. Keep in mind that the consistency will not be the same, and let it thaw in the refrigerator overnight before reheating.

Reheating in the oven: Cover with aluminum foil and reheat in the oven at 350°F (175°C) for 20-30 minutes, until heated through.

Reheating in the microwave: Reheat individual servings in the microwave in 30-second increments. If it looks dry, add a dash of milk or cream before reheating.

Nutrition