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–+ servings
Benjamin

One-Pot Smoked Gouda Mac & Cheese

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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 –8 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

Preheat the Oven:
  1. Set your oven to 350°F and lightly grease a large baking dish.
Cook the Pasta:
  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook according to the package directions until al dente.
  3. Drain and set aside.
Make the Cheese Sauce:
  1. Melt the butter in a large Dutch oven or heavy pot over medium-low heat.
  2. Whisk in the flour to form a smooth paste (roux) and cook for 1 minute.
  3. Gradually whisk in the heavy cream and milk until smooth.
  4. Bring the mixture to a gentle boil, then reduce the heat to low.
  5. Stir in smoked paprika, white pepper, ground mustard, garlic powder, nutmeg, and salt.
  6. Add 8 ounces of smoked gouda and all of the white cheddar, whisking until melted and creamy.
Combine Pasta and Sauce:
  1. Add the cooked pasta to the cheese sauce, stirring to coat all the noodles evenly.
Transfer to Baking Dish:
  1. Pour the pasta mixture into the prepared baking dish and spread it evenly.
  2. Sprinkle the remaining 8 ounces of smoked gouda over the top.
Bake the Mac and Cheese:
  1. Bake in the preheated oven for 25–30 minutes, or until the top is golden and bubbly.
Add Bacon (Optional):
  1. If using, sprinkle crumbled bacon on top just before serving for extra flavor.
Cool and Serve:
  1. 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.

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