Smoked Gouda Mac and Cheese
Smoked Gouda Mac and Cheese is creamy, smoky, and baked until golden. This cozy favorite takes comfort food to the next level with rich gouda cheese and a crispy bacon finish.
Baked mac and cheese, our way
Keith believes the secret to unforgettable mac and cheese is choosing the right cheese. Smoked gouda brings a nutty depth and creaminess you just can't get from a box. As it bakes, the sauce becomes extra silky and the smoky flavor deepens, while crisp bacon add just the right amount of indulgence. If you love this dish, you might also enjo our Pub Style Mac and Cheese or the spicy kick of Buffalo Chicken Mac an Cheese.
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Ingredients
- PASTA: shells work beautifully because they hold the sauce, but elbows, ditali, or penne are great too.
- SMOKED GOUDA: the star ingredient with nutty, buttery, slightly smoky flavor. Always shred it fresh for the best melt.
- CREAM CHEESE: adds extra creaminess and helps the mac and cheese reheat well.
- BUTTER: salted or unsalted, it forms the base of the roux.
- HEAVY CREAM + MILK: a mix of the two creates a rich, velvety sauce.
- SEASONINGS: onion powder, smoked paprika, kosher salt, and white pepper for balance and depth.
- BACON: cooked crisp, then crumbled on top. Coat the pan with bacon grease for extra smoky flavor.
Featured review
❝ Nice smoky taste with the smoked cheese and bacon. Came together really easy. It had a fantastic flavor too. ❞
⭐️⭐️⭐️⭐️⭐️
Instructions
- Cook the pasta until al dente, then stir in butter and cream cheese.
- Make the sauce by melting in freshly shredded smoked gouda, milk, and cream until smooth and silky.
- Crisp the bacon, saving a little bacon grease to coat the baking dish.
- Bake the mac and cheese for about 20 minutes so the flavors meld together.
- Finish with bacon sprinkled over the top before serving.
Tip: reserve some pasta water. It helps loosen the sauce if it gets too thick.
🔪Top tip
Good quality smoked gouda makes all the difference. Look for a firm wedge instead of pre-shredded cheese.
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Serving suggestions
- balance the richness with a bowl of our Creamy Tomato Soup
- add some greens on the side with our roasted Baby Broccoli
- lighten things up with a fresh Panzanella Salad
- serve it family style with warm bread, like our Pickled Pepper Focaccia
🧀 More Mac and Cheese Recipes
- Pub Style Mac and Cheese: made with sharp cheddar cheese, Monterey Jack cheese and beer, this bar food style macaroni and cheese is unforgettable.
- Buffalo Chicken Mac and Cheese: inspired by our favorite sandwich, this cheesy recipe with a kick of hot sauce is a family favorite.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a sauce pan over medium heat (or in microwave), adding a little milk if necessary.
FAQ
Smoked gouda mac and cheese has a nutty, buttery flavor with a hint of smokiness that sets it apart from classic recipes. Shredding the cheese ensures a smooth, creamy sauce.
Yes. Assemble the dish, cover, and refrigerate until ready to bake. Gouda mac and cheese reheats well: just add a splash of milk and warm gently to restore creaminess.
It's best to shred your own cheese. Pre-shredded gouda contains anti-caking agents that prevent it from melting properly, which can make the sauce grainy.
Cook the roux slowly, add the dairy over low heat, and stir often. If the sauce gets too thick, loosen it with a little reserved pasta water until smooth.
Yes. Shells hold the sauce beautifully, but elbows, ditali, or penne work too. Any short pasta shape that captures the creamy sauce will be delicious.
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Smoked Gouda Mac and Cheese recipe
Ditch the box for good with Smoked Gouda Mac and Cheese. A rich, creamy, smoky pasta bake topped with crispy bacon for comfort at its best.
- Total Time: 45 minutes
- Yield: 4 quarts 1x
Ingredients
- 1 lb of pasta shells (or elbow macaroni, ditali, penne, or other short pasta)
- 4 tbsp butter
- 6 oz cream cheese
- 8 oz smoked gouda, shredded
- 1 cup milk
- 1 cup heavy cream
- 1 tsp onion powder
- 1 tbsp smoked paprika
- 1 tsp salt
- 2 tsp white pepper
- 6 slices bacon
- ¼ cup reserved bacon grease (from cooking bacon)
Instructions
- Bring water to boil in large pot. Add pasta and cook until al dente.
- Preheat oven to 350°F.
- When pasta is done, drain it, reserving 1 C of pasta water.
- Return pasta to pot and add butter, cream cheese and pasta water.
- Heat over medium low heat until cream cheese has melted.
- Add shredded gouda cheese and spices along with milk and heavy cream. Cook, stirring often over low heat until sauce thickens. If needed, you can add more milk to desired consistency.
- In a sauté pan, cook bacon until crispy then remove from pan, reserving ¼ C bacon grease.
- Chop bacon up into small pieces.
- Using an oven safe 4 qt container, add bacon grease and rub sides to coat.
- Transfer mac and cheese to container and bake for 20 minutes.
- Remove from heat and garnish with chopped bacon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: entrée
- Cuisine: American
Nutrition
- Serving Size: 1 Cup
- Calories: 393
- Sugar: 2.5 g
- Sodium: 514.6 mg
- Fat: 23.6 g
- Carbohydrates: 31.7 g
- Protein: 13.5 g
- Cholesterol: 67 mg
Nice smoky taste with the smoked cheese and bacon. Came together really easy. It had a fantastic flavor too.
Thanks so much Stephanie! We are so happy you liked it!