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.

Course Main, Side Dish

Cuisine Southern

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 350kcal

Author Imma

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.

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.

Nutrition