Smoked Gouda Mac and Cheese
Smoked Gouda Mac and Cheese is creamy, cozy, and unapologetically cheesy with a silky sauce and plenty of smoky, melty cheese in every bite.
Equipment
- Box Grater (for grating the cheese)
Ingredients
- 16 oz Cavatappi Pasta, (or elbow macaroni)
- 1 tbsp Chicken Bouillon Paste , (optional)
- 16 oz Smoked Gouda
- 8 oz Mozzarella , shredded
- 8 oz Sharp Cheddar Cheese
- 8 oz Colby Jack
- 6 tbsp Salted Butter
- 6 tbsps All Purpose Flour
- 1 tsp Cajun Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Smoked Paprika
- 1/8 tsp Nutmeg
- 1/2 tsp Black Pepper
- 1/2 tsp Seasoned Salt
- 24 oz Evaporated Milk
- 1 cup Heavy Cream
- 4 oz Cream Cheese
- 1 tsp Dijon Mustard
- 2 tbsp Sour Cream
Instructions
- Preheat the oven to 350 degrees F. 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 season the noodles with salt and pepper, to taste. Set aside. 16 oz Cavatappi Pasta 1 tbsp Chicken Bouillon Paste
- Shred all of the cheeses into a large bowl and mix together. Set aside. 16 oz Smoked Gouda 8 oz Mozzarella 8 oz Sharp Cheddar Cheese 8 oz Colby Jack
- In a large pot, add butter over medium low heat. Once melted, add flour and seasonings and whisk together until a thick paste forms, about 2-4 mins. Slowly pour evaporated milk and heavy cream and add cream cheese, whisking constantly. Continue to cook, whisking occasionally, until the milk thickens, about 5-7 minutes. Then add dijon mustard and sour cream. 6 tbsp Salted Butter 6 tbsps All Purpose Flour 1 tsp Cajun Seasoning 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1/2 tsp Smoked Paprika 1/8 tsp Nutmeg 1/2 tsp Black Pepper 1/2 tsp Seasoned Salt 24 oz Evaporated Milk 1 cup Heavy Cream 4 oz Cream Cheese 1 tsp Dijon Mustard 2 tbsp Sour Cream
- Add half of the cheese mixture 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.
- Cover with aluminum foil and bake for 20-25 minutes, until the cheese is fully melted. Remove the foil and broil for 2-4 minutes, WATCH CLOSELY, until the tops are golden brown and a crust begins to form. Let it cool for 10-15 minutes before cutting into it.
Nutrition
Calories: 699kcal, Carbohydrates: 41g, Protein: 34g, Fat: 44g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 145mg, Sodium: 1015mg, Potassium: 422mg, Fiber: 1g, Sugar: 10g, Vitamin A: 1671IU, Vitamin C: 1mg, Calcium: 825mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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