Introduction

Smoked Gouda Mac and Cheese is a rich and creamy twist on a classic comfort food. This dish combines the smoky flavor of gouda with sharp cheddar for a deeply satisfying meal that’s perfect for any occasion.

Smoked Gouda Mac and Cheese Recipe - Recipe Image

Ingredients

1 lb short-cut pasta, elbow macaroni or shells
16 ounces (two 8-ounce blocks) smoked gouda cheese, grated by hand, divided
8 ounces extra sharp white cheddar cheese, grated by hand
½ cup (1 stick) unsalted butter
4 tablespoons all-purpose flour
2 cups heavy whipping cream
2 cups whole milk
½ teaspoon smoked paprika
½ teaspoon ground white pepper
½ teaspoon ground mustard
1 teaspoon garlic powder
¼ teaspoon ground nutmeg
Kosher salt, to taste
4 slices cooked bacon, crumbled (for topping/garnish – optional)

Instructions

Step 1: Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
Step 2: Bring a large pot of water to a rolling boil. Generously salt the water and cook the pasta according to package directions until al dente. Drain and set aside.
Step 3: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat. Add the flour and whisk continuously until the flour is fully absorbed and smooth.
Step 4: Slowly pour in the heavy cream and milk while whisking constantly. Bring the mixture to a gentle boil.
Step 5: Stir in smoked paprika, white pepper, ground mustard, garlic powder, nutmeg, and salt to taste. Add 8 ounces of smoked gouda and all of the cheddar cheese, whisking until melted and smooth. Remove from heat.
Step 6: Add the cooked pasta to the cheese sauce and stir well to coat all the noodles evenly.
Step 7: Transfer the mac and cheese mixture to the prepared baking dish. Sprinkle the remaining 8 ounces of smoked gouda cheese evenly on top.
Step 8: Bake for 25-30 minutes at 350°F, or until the cheese is golden and bubbly.
Step 9: Let the dish cool for 15 minutes before serving. Garnish with crumbled bacon if desired, and enjoy warm.

Tips & Variations

For extra crispiness, sprinkle breadcrumbs on top before baking.
Try swapping smoked gouda with regular gouda or smoked cheddar for a different flavor profile.
Use gluten-free flour and pasta to make this recipe gluten-free.
Add chopped fresh herbs like thyme or chives in the cheese sauce for added freshness.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F or in the microwave, adding a splash of milk or cream to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mac and cheese ahead of time?

Yes, you can prepare the mac and cheese up to the baking step, then cover and refrigerate. Bake it when ready, adding extra baking time if cold from the fridge.

Is smoked gouda essential for this recipe?

Smoked gouda provides a unique flavor, but you can substitute it with regular gouda or another smoked cheese if preferred. It will still be delicious, just less smoky.

Smoked Gouda Mac and Cheese Recipe

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4.4 from 150 reviews

This Smoked Gouda Mac and Cheese is a rich and creamy twist on the classic comfort food, featuring smoky gouda and sharp white cheddar cheeses blended into a luscious sauce and baked to golden perfection. Topped with extra smoked gouda and optional crispy bacon, this dish delivers a smoky, cheesy flavor that’s perfect for cozy family dinners or special occasions.

Author: Stella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: American

Ingredients

Scale

Pasta

1 lb short-cut pasta, elbow macaroni or shells

Cheese

16 ounces (two 8-ounce blocks) smoked gouda cheese, grated by hand, divided
8 ounces extra sharp white cheddar cheese, grated by hand

Sauce

½ cup (1 stick) unsalted butter
4 tablespoons all-purpose flour
2 cups heavy whipping cream
2 cups whole milk
½ teaspoon smoked paprika
½ teaspoon ground white pepper
½ teaspoon ground mustard
1 teaspoon garlic powder
¼ teaspoon ground nutmeg
Kosher salt, to taste

Topping (optional)

4 slices cooked bacon, crumbled

Instructions

Prepare the Baking Dish: Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick spray and set it aside for later use.
Cook the Pasta: Bring a large pot of water to a rolling boil. Generously salt the water, then add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside.
Make the Cheese Sauce Base: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat. Once melted, whisk in the flour until it disappears, forming a roux. Slowly pour in the heavy cream and whole milk while continuously whisking to avoid lumps. Bring the mixture to a gentle boil.
Season and Add Cheese: Stir in smoked paprika, ground white pepper, ground mustard, garlic powder, nutmeg, and kosher salt to taste. Then, add 8 ounces of the grated smoked gouda and all of the grated white cheddar. Whisk the mixture until all the cheese melts completely. Remove the pot from heat.
Combine Pasta and Sauce: Add the cooked, drained pasta to the cheese sauce and stir thoroughly to ensure every piece is coated in the creamy sauce.
Assemble for Baking: Transfer the mac and cheese mixture into the prepared baking dish. Evenly spread the remaining 8 ounces of grated smoked gouda cheese over the top to cover the surface.
Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the mac and cheese is bubbly and has a golden crust on top.
Cool and Serve: Let the baked mac and cheese cool for about 15 minutes before serving. If desired, garnish with crumbled cooked bacon for added texture and smoky flavor. Serve warm and enjoy!

Notes

For extra smokiness, use applewood smoked bacon as a topping.
Al dente pasta ensures the mac and cheese holds its texture and doesn’t become mushy after baking.
Hand grating the cheese melts better than pre-shredded cheese due to lack of anti-caking agents.
Adjust seasoning to taste; adding a pinch of cayenne pepper can give a little heat if desired.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven to maintain the crispy top.

Keywords: smoked gouda mac and cheese, baked mac and cheese, smoky mac and cheese, creamy mac and cheese, comfort food