Introduction
Get ready to experience mac and cheese like never before with this incredible Smoked Gouda Mac and Cheese recipe. This isn’t your ordinary boxed dinner – it’s a creamy, smoky, and absolutely irresistible twist on the classic comfort food we all know and love. I’ve perfected this recipe through countless iterations, and the combination of rich smoked Gouda with traditional sharp cheddar creates a depth of flavor that’ll make this dish your new go-to for both family dinners and special occasions.
Ingredients
- 1 pound elbow macaroni
- 4 cups smoked Gouda cheese, freshly grated
- 2 cups sharp cheddar cheese, freshly grated
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1/2 cup panko breadcrumbs (optional, for topping)
Pro tip: While pre-shredded cheese is convenient, freshly grated cheese melts much better and creates a smoother sauce. If smoked Gouda isn’t available, regular Gouda works too, but add an extra 1/4 teaspoon of smoked paprika to maintain that smoky flavor.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Cook macaroni in salted water according to package directions until just al dente – don’t overcook as it will continue cooking in the oven.
- While the pasta cooks, melt butter in a large saucepan over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux.
- Gradually pour in the milk while whisking continuously to prevent lumps from forming. Cook until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the garlic powder, smoked paprika, salt, and pepper.
- Add the grated cheeses in batches, stirring until completely melted and smooth.
- Fold in the cooked macaroni until evenly coated with the cheese sauce.
- Transfer to the prepared baking dish and top with panko breadcrumbs if desired.
- Bake for 20-25 minutes until bubbly and slightly golden on top.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8-10 portions
Recipe Notes
- Let the mac and cheese rest for 5-10 minutes after baking – this helps the sauce thicken to the perfect consistency.
- For extra creaminess, reserve 1/2 cup of pasta cooking water and add it to the cheese sauce if needed.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk and stir frequently to restore the creamy texture.
- To make ahead, prepare everything up to the baking step, cover, and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time when cooking from cold.
- For a crispier top, broil for 1-2 minutes at the end of baking, but watch carefully to prevent burning.
Smoked Gouda Mac and Cheese
Get ready to experience mac and cheese like never before with this incredible Smoked Gouda Mac and Cheese recipe. This isn't your ordinary boxed dinner – it's a creamy, smoky, and absolutely irresistible twist on the classic comfort food we all know and love.
Ingredients
- 1 pound elbow macaroni
- 4 cups smoked Gouda cheese freshly grated
- 2 cups sharp cheddar cheese freshly grated
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 1/2 cup panko breadcrumbs optional, for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Cook macaroni in salted water according to package directions until just al dente – don't overcook as it will continue cooking in the oven.
- While the pasta cooks, melt butter in a large saucepan over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux.
- Gradually pour in the milk while whisking continuously to prevent lumps from forming. Cook until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes).
- Remove from heat and stir in the garlic powder, smoked paprika, salt, and pepper.
- Add the grated cheeses in batches, stirring until completely melted and smooth.
- Fold in the cooked macaroni until evenly coated with the cheese sauce.
- Transfer to the prepared baking dish and top with panko breadcrumbs if desired.
- Bake for 20-25 minutes until bubbly and slightly golden on top.
