This Smoked Gouda Mac and Cheese is rich and creamy and loaded with smokey flavor. It's easy to make for a kid-friendly weeknight dinner or a perfect side dish for your next potluck or backyard barbecue!
Why this Recipe Works
This homemade smoked gouda macaroni and cheese may just be the best version of mac and cheese. The smoky, nutty flavor of the smoked gouda cheese adds tons of flavor and takes this mac and cheese from ordinary to irresistible!
Best of all, this recipe is quick and easy to prepare and makes enough to feed a crowd. It's perfect for a summertime potluck or your next backyard barbecue. And it's ready in just 40 minutes, so it's quick enough for a weeknight dinner option the whole family will love!
Ingredient Notes
- Smoked Gouda Cheese - The star ingredient of this macaroni and cheese, smoked gouda adds a rich, smoky flavor to the dish. You can use store-bought, or if you have a cold smoker, you can smoke your own if you prefer.
- Cheddar Cheese - The sharp cheddar cheese adds another layer of flavor and helps keep the flavor from being too smoky.
- Heavy Cream - The cream makes the cheese sauce rich, creamy, and oh-so-delicious. You can swap in half and half if preferred.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Avoid Pre-Shredded Cheese
For the smoothest, creamiest mac and cheese, you will need to shred your own cheese. You can use a box grater, or the shredding attachment on a food processor makes it super quick.
Pre-shredded cheese is coated with anti-clumping additives that inhibit melting and can cause the sauce to be slightly gritty.
Step-by-Step Instructions
- Prep the Oven - Preheat your oven to 350℉.
- Cook the Pasta - Bring a large pot of water to a boil and cook the pasta for 7-8 minutes until just al dente. Then drain and set aside.
- Make a Roux - While the pasta cooks, set a pot over medium heat and add the butter. After the butter melts, add the flour and cook for 1 minute, stirring constantly, until lightly browned.
- Add Cream - Add the cream, whisking for around 1 minute, and bring to a low simmer.
- Add Cheese - Stir in all but 2 cups of the grated cheese. Cook for another 1-2 minutes until the cheese has melted and the sauce has thickened.
- Add the Pasta - Add the cooked pasta to the cheese sauce and stir to combine.
- Transfer to Baking Dish - Pour the pasta and cheese sauce mixture into a 9 by 13 baking dish, then top with the reserved cheese.
- Cook then Serve - Bake for 15-20 minutes until the cheese is melted and lightly browned. Let the macaroni and cheese cool for 5-10 minutes before serving.
Expert Tips
- Slightly under-cook your pasta noodles so they still have a little bite after boiling them. They will finish cooking as the dish bakes, so if you boil them until they're completely cooked through, they can be too soft in the end.
- Be sure to remove the rind from your smoked gouda before shredding the cheese.
- If you prefer a crunchy topping, omit the cheese topping and mix 1 cup of panko breadcrumbs with 3 tablespoons of melted butter, and top the mac and cheese before baking.
What to Serve with Mac and Cheese
I love to serve this macaroni and cheese with smoked barbecue dishes. The rich, creamy sauce and smoky flavor pairs perfectly with sweet and smoky dishes like my smoked whole chicken, smoked meatloaf, and smoked St. Louis spare ribs.
This smoked gouda mac and cheese is also a great holiday side dish paired with my double smoked ham or my smoked bone-in turkey breast.
And for another smoky side dish, try my smoked baked beans!
Storage and Reheating
Store leftovers in an airtight container and refrigerate for up to 5 days.
Reheat leftovers in a 325°F oven for 12-15 minutes or until warmed through. Smaller portions can be reheated in the microwave. If reheating in the microwave, I recommend stirring in a splash of cream before heating to help keep the sauce creamy.
More Side Dish Recipes
📖 Recipe
Smoked Gouda Mac and Cheese Recipe
Ingredients
- 16 ounces cavatappi or macaroni pasta
- 2 Tablespoons butter
- 2 Tablespoons flour
- 16 ounces smoked gouda cheese, grated
- 8 ounces sharp cheddar cheese, grated
- 1 quart heavy cream
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 350℉.
- Bring a large pot of water to a boil and cook the pasta for 8-9 minutes until al dente. Then drain and set aside.
- While the pasta cooks, set a pot over medium heat and add the butter. After the butter melts, add the flour and cook for 1 minute, stirring constantly, until lightly browned.
- Add the cream and whisk for around 1 minute and bring to a low simmer.
- Stir in all but 2 cups of the grated cheese. Cook for another 1-2 minutes until the cheese has melted and the sauce has thickened.
- Add the cooked pasta to the cheese sauce and stir to combine.
- Pour the pasta and cheese sauce mixture into a 9 by 13 baking dish, then top with the reserved cheese.
- Bake for 15-20 minutes until the cheese is melted and lightly browned. Let the macaroni and cheese cool for 5-10 minutes before serving.
Notes
- Slightly under-cook your pasta noodles so they still have a little bite after boiling them. They will finish cooking as the dish bakes, so if you boil them until they're completely cooked through, they can be too soft in the end.
- Be sure to remove the rind from your smoked gouda before shredding the cheese.
- If you prefer a crunchy topping, omit the cheese topping and mix 1 cup of panko breadcrumbs with 3 tablespoons of melted butter, and top the mac and cheese before baking.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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