Description
Rich, creamy, and indulgently smoky, this Smoked Gouda Mac and Cheese takes the classic comfort dish to new heights. Loaded with two types of cheese, a velvety sauce, and baked to golden perfection, it’s the perfect dish for family dinners, potlucks, or any time you’re craving the ultimate comfort food.
Ingredients
Scale
- 1 lb short pasta (elbow macaroni or shells)
- 16 oz smoked gouda cheese, grated (2 blocks, divided)
- 8 oz extra sharp white cheddar cheese, grated
- ½ cup (1 stick) unsalted butter
- 4 tbsp all-purpose flour
- 2 cups heavy whipping cream
- 2 cups whole milk
- ½ tsp smoked paprika
- ½ tsp ground white pepper
- ½ tsp ground mustard
- 1 tsp garlic powder
- ¼ tsp ground nutmeg
- Salt, to taste
- Optional: 4 slices of bacon, crumbled
Instructions
- Preheat the Oven:
- Set your oven to 350°F and lightly grease a large baking dish.
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package directions until al dente.
- Drain and set aside.
- Make the Cheese Sauce:
- Melt the butter in a large Dutch oven or heavy pot over medium-low heat.
- Whisk in the flour to form a smooth paste (roux) and cook for 1 minute.
- Gradually whisk in the heavy cream and milk until smooth.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Stir in smoked paprika, white pepper, ground mustard, garlic powder, nutmeg, and salt.
- Add 8 ounces of smoked gouda and all of the white cheddar, whisking until melted and creamy.
- Combine Pasta and Sauce:
- Add the cooked pasta to the cheese sauce, stirring to coat all the noodles evenly.
- Transfer to Baking Dish:
- Pour the pasta mixture into the prepared baking dish and spread it evenly.
- Sprinkle the remaining 8 ounces of smoked gouda over the top.
- Bake the Mac and Cheese:
- Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly.
- Add Bacon (Optional):
- If using, sprinkle crumbled bacon on top just before serving for extra flavor.
- Cool and Serve:
- Let the mac and cheese cool for 10–15 minutes to set before serving.
Notes
- Cheese Variations: Swap smoked gouda with Gruyère or Fontina for a different flavor profile.
- Gluten-Free Option: Use gluten-free pasta and a gluten-free flour blend for the roux.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to restore creaminess.
- Freezing: This dish freezes well. Allow it to cool completely before freezing in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American