Gouda mac and cheese

I'm so excited to share this one with you because it's officially the dish everyone fights over at our table. This smoked gouda mac and cheese is rich, creamy, and has this deep smoky flavor that regular mac and cheese just doesn't have. Alex asked for seconds before he even finished his first plate, and honestly, I can't blame him.

Jump to:

• Why You Will Love This Smoked Gouda Mac and Cheese
• Ingredients for Smoked Gouda Mac and Cheese
• Smoked Gouda Mac and Cheese
• How to Make Smoked Gouda Mac and Cheese
• Storage and Reheating Tips
• Tips and Variations for This Smoked Gouda Mac and Cheese
• Frequently Asked Questions
• Recipes You May Like
• Final Thoughts on This Smoked Gouda Mac and Cheese

I first made this on a random Tuesday when I had a block of smoked gouda sitting in the fridge from a cheese board I never got around to. I figured, why not toss it into mac and cheese instead of letting it go to waste? That happy accident turned into one of our most requested dinners, and now it shows up at almost every family gathering we host.

If your family loves cheesy comfort food as much as mine does, you'll probably also want to check out our cheesy hamburger potato casserole, which gets the same kind of reaction around here. It's another one of those recipes where the pan comes back completely empty.

Why You Will Love This Smoked Gouda Mac and Cheese

Here's the thing about this recipe. It's simple, it's rich, and it never fails to impress, even though it barely takes any effort.

• It's ready in about 40 minutes, start to finish
• The smoked gouda gives it a deep, almost bacon like flavor without any extra work
• It's creamy enough to eat with a spoon, not just a fork
• You can make it ahead of time for busy weeknights or holidays
• The bacon topping is optional, but honestly, I never skip it
• It reheats beautifully, so leftovers are just as good the next day

Ingredients for Smoked Gouda Mac and Cheese

Here's what you'll need to make this happen in your own kitchen. Nothing fancy, just real ingredients that work together.

• 1 pound short cut pasta, elbow macaroni or shells work great
• 16 ounces smoked gouda cheese, grated by hand and 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 (optional but so worth it)

A quick note here. Grating the cheese by hand instead of buying the pre shredded bags really does make a difference. Pre shredded cheese has anti caking additives that keep it from melting smoothly, and you want this sauce silky, not grainy.

Print

How to Make Smoked Gouda Mac and Cheese

I promise this looks more complicated on paper than it actually is. Once you've made it once, it becomes second nature.

Getting Your Pasta and Oven Ready

Start by preheating your oven to 350 degrees. Coat a 9x13 inch baking dish with nonstick spray and set it aside for later.

Bring a large pot of water to a rolling boil. Salt the water generously, then cook your pasta according to the package directions until it's al dente. Drain it and set it aside while you work on the sauce.

Building the Cheese Sauce

In a large dutch oven or a heavy bottomed pot, melt the butter over medium low heat. Once it's melted, whisk in the flour until it's completely smooth and no lumps remain.

Slowly pour in the heavy cream and milk while whisking with your other hand. This is where patience pays off. Go slow so the sauce doesn't clump up on you. Let the mixture come up to a gentle boil, stirring the whole time so nothing sticks to the bottom.

Adding the Cheese and Spices

Once your sauce is bubbling slightly, stir in the smoked paprika, white pepper, ground mustard, garlic powder, nutmeg, and salt to taste. Then add 8 ounces of the smoked gouda along with the white cheddar.

Whisk everything together until the cheese has melted completely into the sauce. Turn off the heat once it's smooth and glossy. This is the part where my kitchen always smells amazing.

Bringing It All Together

Add your cooked and drained pasta right into the pot with the cheese sauce. Stir well until every piece of pasta is coated. Pour the whole mixture into your prepared baking dish, then sprinkle the remaining 8 ounces of smoked gouda over the top.

Bake for about 20 to 25 minutes, until the top is bubbly and golden in spots. If you're using the bacon topping, sprinkle it on right when it comes out of the oven so it stays crispy.

Storage and Reheating Tips

Leftovers, if you even have any, keep well in an airtight container in the fridge for up to 4 days. I like to portion it into smaller containers so Donald can grab one for lunch without digging through the whole pan.

To reheat, add a splash of milk before microwaving so the sauce loosens back up instead of drying out. You can also reheat it in the oven at 300 degrees, covered with foil, for about 15 minutes.

This mac and cheese also freezes well for up to 2 months. Just thaw it in the fridge overnight before reheating, and the flavor honestly gets even better after a day or two in the fridge.

Tips and Variations for This Smoked Gouda Mac and Cheese

I've made this recipe more times than I can count, and I've picked up a few tricks along the way.

• Swap in smoked cheddar if you can't find smoked gouda at your store
• Add a pinch of cayenne if your family likes a little heat
• Stir in cooked broccoli or peas for a sneaky way to add vegetables
• Use panko breadcrumbs on top instead of bacon for extra crunch
• Ever wonder why the sauce sometimes turns grainy? It's almost always from cheese that was shredded with anti caking agents

Frequently Asked Questions

Can I use pre shredded smoked gouda for mac and cheese?

You can, but I really don't recommend it. Pre shredded cheese has additives that keep it from melting smoothly, which can leave your sauce a little grainy instead of silky. Grating a block yourself only takes a few extra minutes and makes a noticeable difference.

How do you keep smoked gouda mac and cheese creamy?

The key is going low and slow when you build the sauce. Whisk the flour into the butter completely before adding the milk and cream, and pour the liquid in slowly while stirring. Rushing this step is usually why sauces turn out thin or separated.

What pasta works best for smoked gouda mac and cheese?

Short cut shapes like elbow macaroni or shells are my favorites here because they hold onto the cheese sauce in every bite. Cavatappi or small shells also work great if you want a little more texture.

Can smoked gouda mac and cheese be made ahead of time?

Yes, and I do this all the time for holidays. Assemble the whole dish up to the point of baking, cover it, and refrigerate for up to a day ahead. When you're ready, just bake it a few extra minutes since it's starting cold.

Recipes You May Like

If this one becomes a favorite in your house too, here are a few more comfort food recipes I think you'll love.

• Creamy One Pot Pasta Ready In 30 Minutes, perfect for those nights when you need dinner on the table fast without piling up dishes
• Loaded Bacon Cheeseburger Alfredo Pasta, another cheesy pasta dish that disappears just as quickly at our table
• One Pot Cheesy Chicken Broccoli and Rice Casserole, a warm and filling dinner that even picky eaters tend to enjoy

Final Thoughts on This Smoked Gouda Mac and Cheese

This smoked gouda mac and cheese has earned a permanent spot in our dinner rotation, and I think it might do the same for yours. It's rich, it's comforting, and it comes together with ingredients you can actually pronounce.

I hope this one becomes a favorite in your home the way it has in ours. If you try it, let me know how it turns out for you! And don't forget to save this to Pinterest so you can find it again next time you need a cheesy, comforting side dish.