Smoked Gouda Mac and Cheese Recipe

Introduction

Smoked Gouda Mac and Cheese is a comforting twist on a classic favorite, combining creamy cheese sauce with a rich smoky flavor. This dish is perfect for cozy dinners or special gatherings where you want to impress with minimal effort.

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 (optional for topping/garnish)

Instructions

1. Step 1: Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick spray and set aside.
2. Step 2: Bring a large pot of water to a rolling boil. Generously salt the water and cook the pasta according to the package directions until al dente. Drain and set aside.
3. 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 incorporated and no lumps remain.
4. Step 4: Slowly pour in the heavy cream and milk while whisking constantly. Bring the mixture to a gentle boil.
5. Step 5: Stir in smoked paprika, white pepper, ground mustard, garlic powder, nutmeg, and kosher salt to taste. Then add 8 ounces of smoked gouda and the shredded white cheddar cheese. Whisk until all the cheese has melted and the sauce is smooth. Remove from heat.
6. Step 6: Add the cooked pasta to the cheese sauce and gently stir to coat all the pasta evenly.
7. Step 7: Transfer the mac and cheese mixture into the prepared baking dish. Evenly sprinkle the remaining 8 ounces of smoked gouda over the top.
8. Step 8: Bake for 25-30 minutes until the top is golden and bubbly.
9. Step 9: Let the dish cool for 15 minutes before serving. Garnish with crumbled cooked bacon if desired. Serve warm and enjoy!

Tips & Variations

• For extra crispiness, sprinkle breadcrumbs mixed with a little melted butter on top before baking.
• Substitute half-and-half for heavy cream and milk for a lighter sauce, though it may be less rich.
• Add steamed broccoli or sautéed mushrooms to the mac and cheese before baking to incorporate vegetables.
• Use smoked cheddar instead of smoked gouda for a slightly sharper smoky flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through to preserve the creamy texture. Avoid microwaving to prevent sauce separation.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cheese for this recipe?

While pre-shredded cheese can be used, freshly grated cheese melts more smoothly and creates a creamier sauce without the additives found in pre-shredded varieties.

What pasta works best for mac and cheese?

Short-cut pasta such as elbow macaroni or small shells are ideal because their shape holds the cheese sauce well, ensuring every bite is flavorful.

Smoked Gouda Mac and Cheese Recipe

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★★★★★

4.8 from 50 reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 8 servings 1x

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Description

This Smoked Gouda Mac and Cheese recipe elevates a classic comfort food with the rich, smoky flavor of smoked gouda cheese. Creamy and cheesy with a hint of warming spices, it’s baked to perfection with a bubbly golden crust and optionally topped with crispy bacon for an irresistible finish.

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Ingredients

Scale 1x2x3x

Pasta

• 1 lb short-cut pasta, elbow macaroni or shells

Cheese Sauce

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

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Instructions

1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F. Lightly coat a 9×13-inch baking dish with nonstick spray and set it aside for later.
2. Cook Pasta: Bring a large pot of water to a rolling boil. Generously salt the water, then add the pasta and cook according to package instructions until al dente. Drain and set aside.
3. Make Roux and Add Dairy: In a large Dutch oven or heavy-bottomed pot, melt the butter over medium-low heat. Once melted, whisk in the flour until the mixture is smooth and no lumps remain. Slowly pour in the heavy cream and whole milk while continuously whisking. Bring the mixture to a gentle boil to thicken.
4. Season and Add Cheese: Stir in smoked paprika, ground white pepper, ground mustard, garlic powder, ground nutmeg, and salt to taste. Add half of the smoked gouda (8 ounces) and all the white cheddar cheese, whisking until cheeses are fully melted and incorporated. Remove from heat.
5. Combine Pasta and Cheese Sauce: Add the cooked and drained pasta into the cheese sauce. Stir thoroughly to ensure every piece of pasta is coated with the creamy cheese mixture.
6. Assemble Dish: Transfer the mac and cheese mixture into the prepared baking dish. Sprinkle the remaining 8 ounces of smoked gouda cheese evenly over the top.
7. Bake: Place the dish in the preheated oven and bake for 25–30 minutes, or until the cheese on top is golden brown and bubbly throughout.
8. Cool and Serve: Remove the baked mac and cheese from the oven and let it cool for 15 minutes to set. Garnish with crumbled bacon if desired, then serve warm. Enjoy your smoky and creamy mac and cheese!

Notes

• For best results, grate the cheese by hand rather than using pre-shredded cheese to ensure smoother melting.
• Adjust the seasoning to taste, especially the salt, as cheese varieties can vary in saltiness.
• The crumbled bacon topping is optional but adds a delightful crunchy, smoky contrast to the creamy pasta.
• Use whole milk and heavy cream for the creamiest texture; lower-fat substitutes will alter the consistency.
• This dish can be made ahead and refrigerated; reheat covered in the oven until warmed through.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

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