Smoked Gouda Mac and Cheese

Melty smoked Gouda elevates your standard mac and cheese to new heights. The nutty, almost caramelly goodness adds greatness to already decadently creamy mac and cheese. A unique dish perfect for any elegant meal or family cookout.

Course Main, Side Dish

Cuisine Southern

Diet Vegetarian

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 605kcal

Author Imma

Ingredients

1 16-ounce package (450g) uncooked macaroni
⅓ cup (40g) all-purpose flour
1 12-ounce can (340g) evaporated milk
2½ cups (590ml) whole milk
1 tablespoon (6g) onion powder
1 tablespoon (5g) garlic powder
2 teaspoons (4g) Creole seasoning (optional)
½-1 cup (60-120g) grated mozzarella
1½-2 cups (180-240g) grated smoked Gouda (reserving about ½ cup for topping)
salt and pepper to taste

Instructions

Cook 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, stirring 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 continue cooking for 3-5 minutes or until the mixture 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 completely coats the macaroni. Adjust seasonings to taste.
Transfer the mixture to a lightly greased 4-quart baking dish, top with the reserved grated Gouda, and bake at 375℉ (190℃) for 12-15 minutes or until bubbly. Avoid overcooking it because it dries out the mac and cheese.
Optional: Broil a minute or two for a lightly browned top.

Notes

Shredding a fresh block of cheese gives you better flavor and texture. The pre-grated stuff has its place, but not when you want a smooth cheese sauce.
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 data is a rough estimate and can vary immensely based on the ingredients used in the recipe.

Nutrition