Smoked Gouda Mac and Cheese Recipe
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.
- 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
