Smoked gouda mac and cheese is a creamy blend of gouda, mozzarella, and cheddar baked to gooey perfection. Its smoky undertones set it apart from traditional mac and cheese - baked in a velvety cheese sauce and topped with buttery bread crumbs. It also takes less than 1 hour to make!
For more yummy mac and cheese recipes, check out Smoked Mac and Cheese, Crockpot Buffalo Chicken Mac and Cheese, and Old Fashioned Baked Macaroni and Cheese next.
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This is the ultimate comfort food! Skip the boxed Kraft mac and cheese because this smoked gouda mac and cheese recipe is mouthwatering and super easy to make. It has the luscious, creaminess you expect with an added smoky flavor that makes it super addictive.
Sprinkle some panko breadcrumbs on top for a crispy finish and you have the best smoked gouda mac and cheese! It's family favorite and your dinner table is not complete without it!
Why You'll Love This Recipe
- Classic Comfort Food! After the first forkful of creamy gouda mac and cheese, I get a warm, cozy feeling. A bowl of this is great on its own during the fall and winter months.
- Perfect for Holiday season! They say not to experiment on Thanksgiving but this is enough like the original to not be led astray. It's a great recipe to impress your guests with a tasty twist on a classic recipe. Your family will start requesting it for Christmas and random weeknights so be warned!
- Easy to Make! After 15 minutes of prep on the stove, bake smoked gouda mac and cheese for about 20 minutes. It's quick, simple, and so tasty - making this the perfect side dish!
Smoked Gouda Mac and Cheese Ingredients
See the recipe card for full information on ingredients and quantities.
Butter & All Purpose Flour - Combine them to create a roux. This is the foundation of the bechamel sauce (basically a cheesy white sauce). Roux thickens the creamy cheese sauce so it sticks better to the pasta.
Heavy cream and whole milk - Milk enriches the cheese sauce and makes it velvety smooth, giving it that creamy texture. Once milk is added to the roux, it becomes a béchamel sauce, the creamy sauce that is the base for most mac and cheese recipes.
Thyme - This adds a fresh pop of herby flavor.
Spices & Seasonings - Season the cheese sauce with nutmeg, cayenne pepper, smoked paprika, garlic powder, onion powder, and ground mustard.
Cheese - we're using three kinds of cheese! I use shredded smoked gouda, Vermont cheddar (you can also use a white cheddar cheese), and mozzarella. But I double the amount of smoked gouda so the smoky flavor of the semi-hard cheese shines through. The smoky flavors of gouda cheese really shine through with this recipe!
Pasta - Choose whatever macaroni noodles you prefer, and cook them to al dente. I love elbow macaroni and cavatappi!
Chicken bouillon - This seasons the macaroni noodles and adds a mouthwatering savory flavor that gives this dish some extra wow factor.
Panko breadcrumbs - Breadcrumbs add a crunchy contrast to the soft, gooey cheesiness just beneath the surface. Toast them beforehand to make them even more irresistible.
Substitutions
- Cheese: Swap cheddar or mozzarella for Monterey jack, Colby, fontina, or gruyere cheese.
- Pasta: Besides elbow macaroni noodles, try cavatappi, penne, or rigatoni. Any pasta with ridges will work.
Pro Tips
- Shred your own cheese. Pre-shredded cheese uses anti-clumping additives that make the cheese grainy when melted.
- Skip the low-fat options. Use heavy cream and whole milk for a creamier sauce. They provide a richer base for the sauce compared to skim or low-fat milk.
- Do not overcook the pasta. Cook it just until it's al dente (firm to the bite) because it will continue to cook when you bake the smoked gouda mac and cheese. Overcooked pasta becomes mushy and it ruins the whole dish.
How to Make Smoked Gouda Mac and Cheese
- Bring a large pot of salted water to a boil. Add chicken bouillon paste and mix into the water. Add pasta and boil pasta until al dente. Drain pasta and set aside.
- Combine all of the shredded cheese in a large bowl.
- In a large pot, add butter over medium-low heat. Once melted, add flour and whisk together until a thick paste forms, about 2-4 mins. Slowly pour heavy cream, milk, and seasonings into the pot, whisking constantly. Continue to cook, whisking occasionally, until the milk thickens, about 5-7 minutes. Add half of the cheese into the sauce and stir until cheese melts. Season with salt and black pepper, to taste.
- Add pasta into the pot and mix to ensure all of the pasta is coated. Add half of the pasta to a 9x13 baking dish. Sprinkle half of the remaining cheese on top. Then add the remaining pasta on top and sprinkle the top with the remaining cheese.
- Optional but highly recommended: Melt butter over medium heat in a skillet and add panko breadcrumbs. Toast until the breadcrumbs are golden brown, about 4-5 minutes. Sprinkle the breadcrumbs on top of the macaroni and cheese.
- Bake for 20-25 minutes.
What to Serve with Smoked Gouda Mac and Cheese
The smoky flavors of this side dish pair well with something sweet. Some great options are to try it with my Bourbon Maple Glazed Ham recipe or Stovetop Candied Yams for a mouthwatering combination of smoky, sweet, salt, and savory flavors.
Storing Leftovers
Store leftover mac and cheese in an airtight container in the fridge for up to 4 days. Reheat it in the microwave. Add a splash of milk to restore the moisture.
FAQ
Gouda melts into an incredibly smooth sauce so it's ideal for macaroni and cheese.
Smoked gouda complements sweet flavors like fruits, honey, and white wine. Add them to charcuterie boards alongside nuts and cured meats.
Smoked gouda tastes amazing on its own but I always add other cheeses to mac and cheese for depth of flavor. Sharp cheddar adds a tangy and robust flavor to the dish, complementing the smokiness of the gouda. While mozzarella has a mild flavor, it has a gooey consistency when melted so it's perfect for mac and cheese.
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Smoked Gouda Mac and Cheese
Ingredients
- 4 tbsp butter
- 4 tbsps flour
- 2 cups heavy cream
- 2 cups whole milk
- ½ tsp thyme
- ¼ tsp nutmeg
- ¼ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground mustard
- 16 oz smoked Gouda shredded
- 8 oz cheddar cheese shredded
- 8 oz mozzarella shredded
- 16 oz pasta
- 1 tbsp chicken bouillon
- 2 tbsp butter
- ½ cup panko breadcrumbs
Directions
- Bring a large pot of water to a boil. Add chicken bouillon paste and mix into the water. Add pasta and boil until al dente. Drain pasta and set aside.
- Combine all of the shredded cheese in a large bowl.
- In a large pot, add butter over medium low heat. Once melted, add flour and whisk together until a thick paste forms, about 2-4 mins. Slowly pour heavy cream, milk, and seasonings into the pot, whisking constantly. Continue to cook, whisking occasionally, until the milk thickens, about 5-7 minutes. Add half of the cheese into the sauce and stir until combined and melted.
- Add pasta into the pot and mix to ensure all of the pasta is coated. Add half of the pasta to a 9x13 baking dish. Sprinkle half of the remaining cheese on top. Then add the remaining pasta on top and sprinkle the top with remaining cheese.
- Optional but highly recommended: melt butter over medium heat in a skillet and add panko breadcrumbs. Toast until the breadcrumbs are golden brown, about 4-5 minutes. Sprinkle the breadcrumbs on top of the macaroni and cheese.
- Bake for 20-25 minutes.
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