This Baked Gouda Mac and Cheese with Roasted Veggies is a fancier take on the traditional dish. Filled with creamy, rich gouda and healthy roasted vegetables, topped with toasted bread crumbs it’s perfect for your next holiday affair.
About this Mac
It’s time to take mac and cheese to the next level! 😉This Baked Gouda Mac and Cheese with Roasted Veggies is a bit more decadent than your typical baked mac and cheese—and it’s sure to be a favorite among your dinner guests!
This delicious recipe features nutty caramel flavor thanks to some creamy, rich gouda cheese which creates a velvety sauce and then filled with healthy veggies like bell peppers, mushrooms, broccolini, and more.
Make this exquisite homemade macaroni and cheese recipe for your next fancy holiday affair. You could also make this easy gouda mac for a casual evening to try something new. Either way, no one will be disappointed!
Or if you’re looking for another mac, try this Butternut Squash Mac and Cheese with Trader Joe’s Crackers, this Lighter Mac and Cheese, these Mac and Cheese Muffins, or this Chicken Ranch Mac and Cheese (a family favorite in my house)! Or switch it up a bit with this Tortellini Carbonara which is so cheesy, salty, and delicious, too.
Recipe Ingredients
- Pasta: I used Banza chickpea pasta. However, you can use what you like. I suggest shells or elbow macaroni pasta so the cheese sauce can leak into the crevices.
- Vegetables: In this recipe, we’ll be using white onion, red bell pepper, a small jalapeno, mushrooms, and broccolini. However, if there is a vegetable you don’t like here, substitute with one that you do!
- Butter: Adds richness to our sauce. If you use unsalted butter, add an extra pinch of kosher salt to the sauce.
- Gouda: Delicious rich cheese with hints of nuts and caramel. I highly suggest shredding your own, as it’ll melt better than pre-shredded cheese.
- Milk: To thin our sauce. I used almond milk, but feel free to use what you like here. Whole milk or heavy cream will create a richer sauce.
- Crackers: We’ll crush these up for some texture.
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Cook macaroni noodles according to package directions. Set aside 1 cup of pasta water for the cheese sauce. While pasta is cooking, dice white onion, red pepper, jalapeno, mushrooms, and a small bushel of broccolini.
2. Heat a skillet to medium heat. Add a tablespoon of butter and sauté the vegetables. Once slightly charred, add a splash of cold water and cover skillet to let broccolini to steam.
3. Add cooked noodles to the pan. Then, toss with the vegetables.
4. Heat another tablespoon of butter in a small saucepan. Then, add pasta water, finely shredded gouda cheese, and milk. Grate wedge of specialty cheese (I used a truffle gouda, but smoked gouda mac would be great, too) over the sauce pot. You should have about 1 ½ cups of shredded gouda in total. Whisk the creamy cheese sauce continuously until all the cheese is melted. Then, add in cracked pepper, red pepper flakes, and a dash of truffle salt.
5. Grease a baking dish. Add in noodles and vegetables.
6. Pour on velvety cheese sauce on top of cooked macaroni and stir together.
7. Layer mac and cheese with 1 cup of finely crushed crackers. Top with extra shredded cheese if desired.
8. Bake at 350°F for 15-18 minutes or until the cheese is melted and the crackers are a lightly toasted golden brown. Serve immediately and enjoy!
PRO TIPS
If your cheesy sauce seems a bit too thin, add a tablespoon or two of all purpose flour to absorb some of the liquid. This is how a traditional bechamel sauce is made and helps the white sauce stick to the ingredients its fixed with.
Fun Idea
Make this creamy macaroni with a variety of shredded cheeses. In the sauce try adding a mixture of sharp cheddar cheese, white cheddar, parmesan cheeses, American cheese, or maybe even cream cheese. Just ensure all these cheese melts before adding to the al dente pasta.
Recipe FAQs
If your pasta water is already down the drain, then you can mix ¼ teaspoon of cornstarch in 1 cup of water to obtain the same consistency. Just make sure the water is warm, mix thoroughly, and proceed with making the cheese sauce as written.
Stir continuously! But if you can’t get some of your cheese to melt, you may need to turn up the heat a little or add more milk. If you grate your own cheese it will also melt better as compared to pre-shredded.
Absolutely! If you’re using Banza pasta, then you’re already halfway there. Their chickpea noodles are certified gluten free. You’ll also need to use a gluten free cracker for the topping.
Store Baked Gouda Mac and Cheese in an airtight container for up to 5 days. Reheat in the microwave for 60-90 seconds. Do note, however, that as the pasta sits it tends to soak up the cheese sauce a bit. Add a drizzle of olive oil on top if needed prior to reheating to add some moisture back.
Serving suggestions
This Gouda Macaroni is the perfect side dish to your Thanksgiving meal along with these Savory Sweet Potatoes and Stove Top Stuffing with Sausage. Or make it a full meal by adding a cooked protein like chicken or sausage mixed into the homemade gouda mac . You could also use ground beef. I also recommend a side salad like this Pear and Pecan side salad to make it complete!
More Recipes You’ll Love
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Baked Gouda Mac and Cheese with Roasted Veggies
Equipment
- skillet
- Stove top pot
- strainer
- Casserole dish
- cheese grater
- Cutting Board
- Knife
- Measuring cups and spoons
- Mixing spoon
- Whisk
Ingredients
- 8 oz pasta
- 1 cup pasta water
- ½ cup white onion, diced
- ½ red bell pepper, diced
- 1 small jalapeno, diced
- 1 cup mushrooms, diced
- 1 bushel broccolini
- 2 tbsp cold water
- 1 tbsp butter
- ½ cup gouda cheese, grated
- 1 cup specialty gouda cheese , can be flavored or the same as above (I used a truffle gouda cheese)
- 1 cup milk
- pinch cracked pepper
- 1 tsp red pepper flakes
- pinch truffle salt
- 1 cup crackers, crushed
Instructions
- Make pasta according to box instructions. Set aside 1 cup of pasta water for the cheese sauce.
- While pasta is cooking, dice white onion, red pepper, jalapeno, mushrooms, and a small bushel of broccolini.
- Heat a skillet to medium heat. Add a tablespoon of butter and sauté the vegetables. Once slightly charred, add a splash of cold water and cover skillet to let broccolini to steam.
- Add cooked noodles to the pan. Then, toss with the vegetables.
- Heat another tablespoon of butter in a sauce pot. Then, add pasta water, finely shredded gouda cheese, and milk. Grate wedge of specialty gouda over the sauce pot. You should have about 1 1/2 cups of shredded gouda in total.
- Whisk cheese sauce continuously until all the cheese is melted. Then, add in cracked pepper, red pepper flakes, and a dash of truffle salt.
- Grease a baking dish. Add in noodles and vegetables. Pour on cheese sauce and stir together.
- Layer mac and cheese with 1 cup of finely crushed crackers. Top with more finely grated fresh gouda if desired.
- Bake at 350°F for 15-18 minutes or until the cheese is melted and the crackers are lightly toasted. Serve immediately and enjoy!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find GOUDA AND ROASTED VEGETABLE MAC AND CHEESE calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
This is rich and decadent in all the best ways!
gouda mac > regular mac any day. The complexity of flavors in this dish is so good!!!