If you’ve ever craved the ultimate comfort food, look no further than Smoked Gouda Mac and Cheese. Silky, smoky, and outrageously cheesy, this dish transforms humble macaroni into a showstopper with its rich blend of smoked Gouda, sharp cheddar, and Parmesan. Every forkful boasts creamy sauce, perfectly tender pasta, and a golden, irresistible breadcrumb topping. Whether you need a cozy weeknight dinner or a crowd-pleasing side for your next gathering, Smoked Gouda Mac and Cheese delivers big flavor and pure comfort in every bite.
Ingredients You’ll Need
What makes Smoked Gouda Mac and Cheese truly special is how a simple list of ingredients can create such a memorable dish. Each element brings something unique, from the smokiness of the Gouda to the crunch of panko, ensuring a perfect balance of flavor and texture.
- Elbow macaroni (1 pound): The classic pasta shape that hugs every bit of creamy cheese sauce.
- Unsalted butter (2 tablespoons): Provides richness and helps form the base of the velvety roux.
- All-purpose flour (2 tablespoons): Thickens the sauce, giving it that luscious, clinging texture.
- Whole milk (2 cups): Adds creaminess while keeping the sauce light enough for perfect pourability.
- Heavy cream (1 cup): Brings extra decadence and body to the cheese sauce.
- Dijon mustard (1 teaspoon): Lends a subtle tang that cuts through the richness.
- Garlic powder (1/2 teaspoon): Infuses savory depth without overpowering the cheese.
- Smoked paprika (1/2 teaspoon): Enhances the smoky notes of the Gouda and adds a pop of color.
- Black pepper (1/4 teaspoon): A touch of heat to balance the creaminess.
- Salt (1/2 teaspoon): Essential for bringing all the flavors forward.
- Shredded smoked Gouda cheese (2 cups): The star ingredient, giving the mac and cheese its signature smoky richness.
- Shredded sharp cheddar cheese (1 cup): Adds a punch of classic cheesy flavor and a gorgeous golden hue.
- Grated Parmesan cheese (1/2 cup): Brings a salty, nutty edge and helps the sauce hold together.
- Panko breadcrumbs (1/2 cup): For a perfectly crispy, golden topping.
- Olive oil (1 tablespoon): Tossed with panko to ensure an even, crunchy layer on top.
How to Make Smoked Gouda Mac and Cheese
Step 1: Cook the Macaroni
Start by bringing a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until just al dente. Drain the pasta and set it aside, making sure not to overcook it so it holds its shape once baked in the cheese sauce.
Step 2: Make the Roux
In a large saucepan over medium heat, melt the unsalted butter. Once melted, sprinkle in the flour and whisk constantly for about one minute. This quick step cooks off any raw flour taste and creates the smooth base for your cheese sauce.
Step 3: Build the Creamy Cheese Sauce
Gradually whisk in the whole milk and heavy cream, stirring continuously to keep lumps at bay. Continue cooking until the mixture is silky and just starting to thicken, about three to five minutes. Stir in the Dijon mustard, garlic powder, smoked paprika, black pepper, and salt—these bring layers of flavor that make each bite of Smoked Gouda Mac and Cheese unforgettable.
Step 4: Melt the Cheeses
Lower the heat and add the shredded smoked Gouda, sharp cheddar, and grated Parmesan to the saucepan. Stir until every bit of cheese has melted and the sauce is smooth, rich, and irresistibly fragrant. This is where the magic really happens!
Step 5: Combine Pasta and Sauce
Pour the drained macaroni into the cheese sauce and gently fold everything together until all the pasta is evenly coated. The creamy sauce should cling to every nook and cranny of the macaroni, promising flavor in every mouthful.
Step 6: Assemble and Top
Transfer the cheesy pasta mixture into a greased 9×13-inch baking dish. In a small bowl, toss the panko breadcrumbs with olive oil, then sprinkle this mixture generously over the top. The breadcrumbs will bake up golden and crunchy, providing a delightful contrast to the creamy interior.
Step 7: Bake to Perfection
Slide the baking dish into a preheated 375°F oven and bake for 20 to 25 minutes, or until the top is bubbly and beautifully golden brown. Let the casserole rest for five minutes before serving so the sauce can set slightly—then dig in!
How to Serve Smoked Gouda Mac and Cheese
Garnishes
Fresh herbs like chopped parsley or chives add a pop of color and freshness that brightens the rich, cheesy flavors. For a little extra zing, sprinkle on a pinch of smoked paprika or a dusting of cracked black pepper just before serving.
Side Dishes
Balance the creamy decadence of Smoked Gouda Mac and Cheese with crisp green salads, roasted broccoli, or garlic sautéed greens. For a heartier meal, pair with grilled chicken or smoky barbecue ribs—this mac and cheese can hold its own alongside bold flavors.
Creative Ways to Present
Try portioning the mac and cheese into individual ramekins for a dinner party, or serve it as a mini mac and cheese bar with toppings like crispy bacon, caramelized onions, or jalapeños. For potlucks, bake in a cast iron skillet for a rustic, crowd-pleasing look.
Make Ahead and Storage
Storing Leftovers
Let any leftover Smoked Gouda Mac and Cheese cool completely before transferring to an airtight container. It will keep well in the refrigerator for up to four days, making it a fabulous option for meal prep or next-day lunches.
Freezing
If you want to freeze your mac and cheese, assemble it right up to adding the breadcrumb topping, then wrap tightly and freeze for up to three months. When ready to enjoy, add the panko and olive oil mixture, then bake straight from the freezer, adding a few more minutes to the bake time.
Reheating
For best results, reheat leftovers in a 350°F oven, covered with foil, until warmed through. If you’re in a hurry, you can also microwave individual portions, but a splash of milk stirred in will help restore that creamy texture.
FAQs
Can I use another type Main Course
Absolutely! While elbow macaroni is classic, shapes like cavatappi, shells, or rotini work just as well—just make sure to cook them al dente so they don’t get mushy during baking.
What makes smoked Gouda different from regular Gouda?
Smoked Gouda is cheese that’s been cold-smoked, giving it a distinctive, savory flavor that elevates this mac and cheese above the ordinary. It’s creamy, mellow, and a little bit nutty—perfect for this recipe!
Is Smoked Gouda Mac and Cheese spicy?
No, this recipe is more smoky and savory than spicy. The smoked paprika adds warmth and color, but if you love heat, you can sprinkle in a pinch of cayenne or serve with hot sauce on the side.
Can this be made gluten-free?
Yes! Just substitute your favorite gluten-free pasta and use a gluten-free all-purpose flour blend for the roux. Make sure your panko breadcrumbs are gluten-free as well.
How can I make it extra smoky?
For even bolder flavor, use double-smoked Gouda cheese or add a few dashes of liquid smoke to the sauce. Smoked bacon or smoked salt are also tasty add-ins for serious smoke lovers.
Final Thoughts
Few things rival the comfort and joy of a bubbling tray of Smoked Gouda Mac and Cheese, fresh from the oven. Whether you’re making it for a special occasion or just because you need a cheesy pick-me-up, this recipe is sure to win hearts and satisfy cravings. Give it a try, and get ready to fall in love with your new favorite mac and cheese!
Print
Smoked Gouda Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Smoked Gouda Mac and Cheese is a rich, creamy, and smoky twist on the classic comfort food. Featuring a blend of smoked Gouda, sharp cheddar, and Parmesan cheeses, baked to golden perfection with a crispy panko topping, it’s a perfect hearty dish for cheese lovers looking for a flavorful pasta bake.
Ingredients
Pasta
- 1 pound elbow macaroni
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Cheeses
- 2 cups shredded smoked Gouda cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Cook the Pasta: Cook the elbow macaroni according to the package directions until al dente, then drain and set aside to prevent overcooking during baking.
- Make the Roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly to form a smooth roux that will thicken the sauce.
- Add Dairy and Thicken Sauce: Gradually whisk in the whole milk and heavy cream, stirring continuously until the mixture is smooth and starts to thicken, which takes about 3 to 5 minutes.
- Season Sauce: Stir in Dijon mustard, garlic powder, smoked paprika, black pepper, and salt to infuse the sauce with deep, smoky, and slightly tangy flavors.
- Melt the Cheese: Reduce heat to low and add the smoked Gouda, sharp cheddar, and Parmesan cheeses gradually, stirring until the cheese melts completely and the sauce is smooth and creamy.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni into the cheese sauce, stirring thoroughly to ensure every piece of pasta is evenly coated with cheesy goodness.
- Prepare for Baking: Pour the mac and cheese mixture into a greased 9×13-inch baking dish to create an even layer for baking.
- Add Topping: In a small bowl, combine panko breadcrumbs with olive oil until coated, then sprinkle this mixture evenly over the mac and cheese for a crispy, golden crust.
- Bake: Bake the dish in a preheated oven at 375°F (190°C) for 20 to 25 minutes, or until the topping is golden brown and bubbly.
- Rest and Serve: Allow the baked mac and cheese to rest for 5 minutes after removing from the oven, enabling it to set slightly for easier serving and enhanced flavor.
Notes
- For extra smokiness, use double-smoked Gouda instead of regular smoked Gouda.
- You can substitute sharp white cheddar or Gruyère cheese for part of the cheese blend to alter flavor profiles.
- Add cooked bacon or caramelized onions to the cheese sauce for additional depth of flavor.
- Be careful not to overcook the pasta initially to prevent mushy texture after baking.
- Ensure the sauce is thick enough before mixing with pasta to avoid a runny final dish.
Nutrition
- Serving Size: 1 cup
- Calories: 560
- Sugar: 4g
- Sodium: 560mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
