Smoked Gouda Mac and Cheese – Smokey, melty Gouda elevates your standard mac and cheese to new heights. Nutty, almost caramelly goodness from smoked Gouda added to already decadently creamy mac and cheese delivers a unique dish perfect for any elegant meal or family cookout. 🤩
A classic mac and cheese recipe is more than comfort food; this iconic recipe represents the king of all comfort food recipes. So what happens when we add an over-the-top cheese smoked to creamy perfection? A miracle! 🤤
While my local grocery store has dedicated half an aisle to boxed macaroni and cheese, nothing beats homemade done right. And making it from scratch is much easier than most people think. The cheese sauce is just a matter of making a roux, adding milk, then melting the cheese!
What Smoked Gouda Does for Mac and Cheese
Gouda has a unique taste that gets even better when smoked. The nutty creaminess is so delicious on crackers. That’s why it’s the perfect addition to the classic mac and cheese recipe. Did I mention how creamy it is?
Recipe Ingredients
- Pasta – Elbow macaroni provides the classic shape, but you can use whatever shapes your heart desires. Even some boxed mac and cheese uses shell macaroni.
- Cheese – Smoked Gouda cheese for a smoky flavor with mozzarella melts beautifully for an extraordinary mac and cheese.
- Seasonings – Onion and garlic powder, salt, pepper, and Creole seasoning are basic seasonings that match the smoked Gouda.
- Sauce Base – Whole milk enhanced with evaporated milk delivers more intense milky goodness, while simple flour thickens it.
How to Make Mac and Cheese With Smoked Gouda
Prep Ingredients
- Preheat the oven to 375℉ (190℃).
- Prep Pasta – Cook your macaroni per package instructions until al dente (careful not to overcook because we’ll be heating it back up at assembly). Drain and set aside.
- Make Roux – Heat a large skillet over medium heat, then add butter. Whisk in the flour as soon as the butter melts. Then, continue whisking for about a minute until it’s a light tan.
- Make Gravy – Slowly add the evaporated milk, a little at a time, followed by the whole milk. Continue stirring to avoid lumps forming. Simmer until your gravy begins to thicken (3-5 minutes). Turn off the heat.
- Add Cheese – Stir in the onion and garlic powder, salt, pepper, and Creole seasoning (if using), then add the grated cheese (a little at a time). Continue stirring until the cheeses melt from the residual heat and the cheese sauce is smooth.
- Macaroni – Add the cooked pasta and stir to completely coat the pasta in the sauce. Adjust seasonings to taste.
Bake
- Grease a 4-quart baking dish and pour the mac and cheese mixture in. Top with the remaining cheese.
- Bake in a 375℉ (190℃) oven for 12 minutes or until bubbly.
- Optional: Lightly broil the top for 1-2 minutes to create a browned crust on top for looks.
Recipe Variations
- Cheese swap. Sharp cheddar cheese, Fontina, Monterey Jack, Gruyère, and Provolone all melt well for mac and cheese. You can even get most of them smoked for an extra special touch.
- Pasta swap. Macaroni is the classic for pasta and cheese goodness in every bite. However, any pasta will work. I’ve used spaghetti in a pinch, and no one complained.
- Gluten-free. Gluten-free macaroni and gluten-free all-purpose flour will deliver delicious results.
Tips and Tricks
- Shredding cheese gives you better flavor and texture. The pre-grated stuff has its place, but not when you want a smooth cheese sauce.
- Just cook the pasta to barely al dente (or even slightly less) because you’re going to cook it a little more in the oven; we don’t want overcooked pasta.
Make-Ahead Instructions
Follow the instructions except for the final bake in the oven to make this dish ahead. It’s even more important not to overcook the pasta, and an extra tablespoon or two of milk will keep it from drying out. Let the cooked mac and cheese completely cool before covering and refrigerating it for 1-2 days.
You can also freeze mac and cheese for up to three months. Again, add extra moisture to the sauce so it doesn’t dry out.
When you’re ready to serve it, pull it from the fridge about half an hour before baking. Then, bake as directed in the recipe.
Serving and Storage Instructions
Serve smoked Gouda mac and cheese fresh from the oven for ultimate creaminess.
If you have leftovers, refrigerate them in an airtight container, then pop them in the microwave to reheat. Or reheat leftover mac and cheese on the stovetop. Set a saucepan over medium heat, add a splash of milk, and stir the mac and cheese until heated through.
What to Serve With Smoked Gouda Mac and Cheese
This luxury mac and cheese version goes wonderfully with Southern fried chicken and a fresh tossed salad. Or take advantage of having the oven on and roast some potatoes and carrots to go with.
More Immaculate Side Dishes to Try
Smoked Gouda Mac and Cheese
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Ingredients
- 1 16-ounce package (450g) uncooked macaroni
- ⅓ cup (40g) flour
- 12 ounces evaporated milk
- 2½ cups (590ml) whole milk
- 3 teaspoons (6g) onion powder
- 3 teaspoons (5g) garlic powder
- 2 teaspoons (4g) Creole seasoning
- ½-1 cup (60-120g) grated mozzarella
- 1½-2 cups (180-240g) grated smoked Gouda
- Salt and pepper to taste
Instructions
- Boil the macaroni per package instructions until al dente. Drain and set aside.
- Melt butter in a large skillet over medium heat, then whisk in the flour and stir for about a minute until it's a light tan color.
- Slowly add the evaporated milk, followed by milk, constantly stirring to avoid lumps. Then simmer for 3-5 minutes or until it thickens slightly. Turn off the heat.
- Gradually stir in the cheese, onion powder, garlic powder, salt, pepper, and Creole seasoning (if using). Continue stirring until everything melts into a smooth and even combined sauce.
- Add the macaroni and stir until the sauce coats every macaroni for an even taste and texture. Adjust seasonings to taste.
- Transfer the smoked Gouda mac and cheese mixture into a lightly greased 4-quart baking dish and top with the remaining cheese.
- Bake at 375℉ (190℃) for 12-15 minutes or until bubbly. Don't overcook because it dries out the mac and cheese.
- Optional: For an extra touch, broil a minute or two for a lightly browned top.
Tips & Notes:
- Shredding cheese gives you better flavor and texture. The pre-grated stuff has its place, but not when you want a smooth cheese sauce.
- Just cook the pasta to barely al dente (or even slightly less) because you’re going to cook it a little more in the oven; we don’t want overcooked pasta.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Kyle says
Emma, you so fine.