Rich, creamy, and packed with cheesy flavors, Smoked Gouda Mac and Cheese takes comfort food to a gourmet level. Macaroni and Cheese with gouda is perfect as a side dish or a main course.
Smoked Gouda Mac and Cheese
This recipe for gouda mac and cheese highlights the smooth, melty goodness of smoked gouda cheese combined with classic macaroni pasta for a dish everyone will love.
You’ll find my version of baked mac and cheese has a high sauce to noodle ratio. I like noodles drowning in cheese sauce vs. on the dry side. Also, it makes leftover mac and cheese so much creamier. Win-win.
More mac and cheese recipes to check out: Smoked Mac and Cheese, Green Chile Macaroni and Cheese and Instant Pot Mac and Cheese.
Ingredients and Substitutions
Here are the “non staple” ingredients to make Macaroni and Cheese With Smoked Gouda. For the full list, see the recipe card below:
Pasta Shapes – Shells, penne, or cavatappi work just as well and hold the cheese sauce beautifully.
Cheese – Gouda cheese in mac and cheese is a classic pairing, but it is a mild cheese. Mix it with another type to amp up the flavor. I recommend: Monterey jack, cheddar, parmesan, or Gruyère as they complement Gouda and can create a more complex flavor profile.
smoked gouda macaroni and cheese Variations
- Bacon Gouda Mac and Cheese: Add crispy bacon bits for extra smoky flavor.
- Veggie-Packed Version: Mix in cooked broccoli, spinach, or peas for added nutrition.
- Spicy Twist: Incorporate pickled peppers, or a pinch of cayenne pepper.
- Seafood Gouda Mac and Cheese: Stir in baked lobster or shrimp for a decadent touch.
Recipe Tips
Here are a few tips to keep in mind when making:
- Choose the Right Cheese: Smoked Gouda adds depth, but regular Gouda works for a milder taste.
- Shred Your Cheese: Pre-shredded cheese often contains anti-caking agents that may affect the texture.
- Don’t Overcook the Pasta: Slightly undercook it, as it will continue to soften when mixed with the sauce.
- Customize the Toppings: Try homemade breadcrumbs, crushed crackers, or even crispy onions.
Reheating and Storage
Reheating – To reheat smoked gouda macaroni and cheese use a skillet on the stovetop over medium-low heat. Add a splash of milk or cream to restore its creaminess.
Freezing – Store leftovers in an airtight container and freeze for up to three months. I recommend thawing completely before reheating.
Gouda Mac and Cheese Recipe
Smoked Gouda Macaroni and Cheese
Rich, creamy, and packed with cheesy flavors, Gouda Mac and Cheese takes comfort food to a gourmet level. Perfect as a side dish or a main course.
Servings: 12 servings
Calories: 607kcal
Cost: $15
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Ingredients
- 16 oz elbow or shell pasta
- 16 oz smoked gouda (*Note 1)
- 8 oz sharp white cheddar cheese (*Note 1)
- 8 tbsp unsalted butter
- 4 tbsp all purpose flour
- 2 cups heavy whipping cream (*Note 2)
- 2 cups whole milk (*Note 2)
- 1 tsp garlic powder
- ½ tsp ground mustard
- ½ tsp onion powder
- ½ tsp salt, + more to taste
- ⅛ tsp black pepper
BREADCRUMB TOPPING (OPTIONAL)
- ½ cup panko or breadcrumbs
- 1 tbsp butter
- ½ tsp paprika
- ½ tsp finely chopped parsley
Instructions
MAKE THE MACARONI AND CHEESE
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Preheat the oven to 350°F.
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Bring a large pot of salted water to a boil. Add the noodles and cook for 1-2 minutes under what's listed as "al dente" on the back of the box. Drain in a colander and rinse with cold water to stop cooking.
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In a small saucepan, add the milk and heavy cream and heat over low until hot, but not yet simmering. Stir often to avoid scorching. The temperature should be between 175-180°F. Remove from the heat.
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Pre-heat a large dutch oven or pot over medium-low heat. Add the butter. Once melted, whisk in the flour. Let cook for 2-3 minutes. Slowly whisk in the warmed heavy cream/milk mixture. Continue to whisk until slightly simmering (approx. 4-5 minutes).
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Whisk in the garlic powder, onion powder, powdered mustard, salt, and black pepper. Add half the smoked gouda and all the cheddar cheese. Whisk for 3-4 minutes until the cheese is melted and the sauce is smooth.
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Add the pasta to the cheese sauce and gently fold to combine.
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Transfer the pasta to a lightly greased large baking dish and top with the rest of the gouda cheese. Bake for 25-30 minutes or until the mac and cheese is golden and bubbly throughout.
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If using breadcrumbs, top the mac and cheese with the breadcrumbs and let bake for 2-3 more minutes.
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Remove from the oven and let cool for 10 minutes before serving.
BREADCRUMBS (OPTIONAL)
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While the mac and cheese is baking, pre-heat a small skillet over high heat. Add the breadcrumbs and stir until golden brown.
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Push the breadcrumbs to one side of the skillet and add the butter to the other side. Once melted, stir in the breadcrumbs, paprika and parsley. Remove from the heat and add when indicated above.
Notes
Note 2 – If you prefer, you can transfer the milk and heavy whipping cream to a glass measuring cup and microwave in 30 second increments, until warm.
Nutrition
Calories: 607kcal | Carbohydrates: 37g | Protein: 22g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 134mg | Sodium: 586mg | Potassium: 259mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1320IU | Vitamin C: 1mg | Calcium: 491mg | Iron: 1mg
