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Smoked Gouda Mac and Cheese

Smoked Gouda Mac and Cheese - recipe card
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This Smoked Gouda Mac and Cheese is the ultimate comfort food—creamy, rich, and deeply savory with a beautiful smoky flavor. The combination of three cheeses creates a velvety sauce that coats every noodle, topped with a golden, buttery breadcrumb crust for a satisfying crunch. Perfect for a cozy family dinner or as a standout side dish.

Ingredients

Scale
  • 8 oz (about 2 cups) elbow macaroni or cavatappi
  • 2 tbsp unsalted butter (plus more for greasing)
  • 2 tbsp all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp ground nutmeg
  • 1/8 tsp cayenne pepper (optional, for a gentle kick)
  • 1 cup (4 oz) smoked Gouda cheese, shredded
  • 1 cup (4 oz) sharp white cheddar cheese, shredded
  • 1/2 cup (2 oz) Parmesan cheese, finely grated
  • 3 tbsp unsalted butter, melted (for topping)
  • 1/2 cup panko breadcrumbs
  • 1/4 tsp smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish with butter or nonstick spray and set aside. Bring a large pot of salted water to a boil over high heat.
  2. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. Drain well but do not rinse; set aside. The pasta will finish cooking in the oven, so undercooking slightly is ideal.
  3. In a large saucepan, melt 2 tablespoons of butter over medium heat. Once the butter is fully melted and just beginning to foam, whisk in the flour to form a smooth paste, known as a roux. Cook, stirring constantly, for 1-2 minutes to remove the raw flour taste. The roux should smell slightly nutty and be a light golden color.
  4. Gradually pour in the warm milk while whisking continuously to prevent lumps. Continue whisking over medium heat until the mixture thickens and comes to a gentle simmer, about 5-6 minutes. The sauce should coat the back of a spoon.
  5. Reduce the heat to low. Add the kosher salt, black pepper, nutmeg, and cayenne (if using). Stir in the smoked Gouda, white cheddar, and Parmesan cheese, one handful at a time, whisking until each addition is fully melted and the sauce is silky smooth. Do not let the sauce boil after adding the cheese, as this can cause it to become grainy.
  6. Taste the cheese sauce and adjust seasoning if needed. The sauce should be slightly more seasoned than you’d like the final dish, as the pasta will absorb some of the salt.
  7. Add the cooked macaroni to the cheese sauce and stir gently until every piece is evenly coated. The mixture will look quite saucy, but the pasta will absorb some as it bakes.
  8. Pour the mac and cheese into the prepared baking dish and spread it into an even layer. Smooth the top with a spatula.
  9. In a small bowl, combine the melted butter, panko breadcrumbs, and smoked paprika. Stir until the crumbs are evenly moistened. This creates a golden, crispy topping.
  10. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Press down lightly so the crumbs adhere to the sauce.
  11. Place the dish on a baking sheet to catch any bubbly overflow. Bake in the preheated oven for 20-25 minutes, until the sauce is bubbling around the edges and the topping is golden brown. If you want a deeper crunch, broil for the last 1-2 minutes, watching carefully to prevent burning.
  12. Remove from the oven and let rest for 5 minutes before serving. This allows the sauce to thicken slightly and set, making it easier to serve and more enjoyable to eat.
  13. Spoon onto plates or bowls while hot. The texture should be creamy inside with a crispy, golden crust on top.
  14. For an extra touch, garnish with fresh chopped parsley or chives if desired. Serve immediately.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or in the microwave in 30-second intervals, stirring in between, until heated through. To prevent drying, add a splash of milk before reheating. This dish can also be frozen in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating as directed.

Nutrition

Keywords: smoked gouda mac and cheese, macaroni and cheese, creamy mac and cheese, baked mac and cheese, gouda pasta, comfort food, family dinner, cheesy pasta bake, vegetarian main, easy weeknight meal

Find it online: https://inspiredbypioneerwoman.com/smoked-gouda-mac-and-cheese-recipe/