Go Back
cavatappi in a smooth pale golden Gouda sauce with small softened golden onion strands in an ordinary bowl
Melissa Hart

Gouda Mac and Cheese

Young Gouda melts more readily than a hard aged wedge, so check what you're grating before putting the saucepan on the stove. Golden onions give this bowl some sweetness, and a little lager adds a malty edge without turning it into a beer soup. Cook the onions patiently. They should soften and color, not scorch at the tips while staying sharp in the middle. The Gouda goes in off the heat to keep its mild, buttery character.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 10 oz cavatappi pasta
  • 1 tbsp fine salt for pasta water
  • 3 tbsp unsalted butter divided
  • 1 large yellow onion thinly sliced
  • 2 tbsp all-purpose flour
  • 1/3 cup lager beer
  • 2 cups whole milk
  • 1/2 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 8 oz young Gouda cheese grated

Method
 

  1. Melt 1 tablespoon butter in a wide skillet over medium-low heat. Add onion and cook for 20 to 25 minutes, stirring often, until soft and golden.
  2. Meanwhile, cook cavatappi in a large pot of water with the tablespoon salt until just tender. Reserve 1/2 cup pasta water and drain.
  3. Add the remaining butter to the onion skillet, whisk in flour for 1 minute, then gradually stir in beer and milk. Add sauce salt and pepper and simmer for 4 minutes.
  4. Remove from the heat and stir in Gouda by handfuls until smooth. Fold in the pasta.
  5. Loosen with reserved pasta water a tablespoon at a time if needed and serve while the cheese sauce is creamy.