Rich, creamy, and bold; this smoked gouda mac and cheese is wildly delicious with great flavor. Makes a perfect side dish for get togethers and occasions alike! Crumbled bacon added on top takes it to another level!

Mac and cheese in a blue baking dish with shredded cheese around it

Have y’all ever had some smoked gouda cheese before? The origin of gouda traces back to the Netherlands and it is also commonly made from pasteurized or unpasteurized cow’s, goat’s, or sheep’s milk. In addition, gouda cheese has a yellow hue with an edible waxed outer rind.

It’s aroma is wonderfully pungent and it has a creamy, nutty, and full-bodied taste. Gouda is one heck of a popular cheese as it’s commonly used on charcuterie boards, in sandwiches, as fondue, etc. So, it goes without saying that the ways in which one could use gouda cheese is endless.

wooden spoon in baking dish with crumbled bacon on top

If you’re new around these parts, I want you to know that I have an affinity for mac and cheese. Seriously, ya girl loves her some mac and cheese, this is exhibit one and exhibit two. It’s just a real kind of cozy comfort dish that I’m digging anytime but especially around those times when you’re in the mood for some delicious indulgence. And we all know that a good mac and cheese just hits way different, ha!

Friends, this smoked gouda mac and cheese is straight up FIRE. Yeah, I’m tooting my own horn but for very good reason. You see, it’s super creamy, decadent, flavorful and not to mention it has that bangin’ smoked gouda cheese flavor all throughout. It’s certainly a dish that I make for family/friend get togethers and it’s on my holiday feast table for sure.

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smoked gouda Mac and cheese in a dish with a white linen

How To Make Smoked Gouda Mac and Cheese:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  1. First, cook pasta according to package directions, al dente, and then set aside. In a large dutch oven or pot, heat butter over medium-low heat. Once butter has melted add in flour and stir until all flour has dissolved in butter.
  2. Next, add in heavy cream and milk and then stir to combine with butter/flour mixture. Let mixture come up to a slight boil and then add in seasonings and stir.
  3. Lastly add in cheeses and stir until all cheese has melted, then add in al dente pasta. Stir together to make sure all pasta is coated in sauce and add salt to preference level.
  4. Then transfer into a lightly greased large baking dish and top with remaining smoked gouda cheese. Bake dish for 25-30 minutes or until golden and bubbly.
close up shot of creamy Mac and cheese in a baking dish

A Few Notes On This Smoked Gouda Mac and Cheese:

  • It’s important to note that smoked gouda cheese has a very strong pungent taste on it’s own, so I’ve added some extra sharp white cheddar cheese to give it a slight balance. Even with it being added, the smoked gouda cheese flavor still rings through, trust me.
  • As I always say when it comes to cheese, do NOT buy the pre-shredded kind. Buy your cheese in block form so that you can grate by hand using a handheld box grater or shred in a food processor. Pre-shredded cheese has a coating on it that prevents the cheese from getting ultra creamy.
  • This smoked gouda mac and cheese is best served baked in the oven with extra shredded cheese on top, however, you can enjoy it straight from the stovetop if you prefer.
  • I’d recommend using any kind of short pasta noodle such as classic elbow macaroni, cavatappi, shells, etc. In these photos specifically, I used a short pasta noodle called lumaconi. I love the shape of them and they have a wide noodle hole (umm, that doesn’t sound weird) that holds cheese sauce well!
overhead shot of smoked gouda Mac and cheese with wooden spoon on the side

I am obsessed with this smoked gouda mac and cheese and I’m passing this delicious recipe on.

Hope y’all enjoy it just the same!

REMEMBER TO LEAVE A ⭐️STAR RATING⭐️AND TAG ME ON THE ‘GRAM IF YOU MAKE ANY OF MY RECIPES! I ALWAYS LOVE TO SEE IT WHEN YOU DO!

Until next time…love and butter,

Q.

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smoked gouda Mac and cheese in a dish with a white linen

Smoked Gouda Mac and Cheese

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m
  • Yield: 68 1x
  • Category: Sides
  • Cuisine: American

Description

Rich, creamy, nutty, and bold; this smoked gouda mac and cheese is wildly delicious with lip-smacking flavor. Makes a great side dish for any get togethers and occasions alike! Crumbled bacon added on top takes it to another level!


Ingredients

Scale
  • 1 lb short pasta, elbow macaroni or shells
  • 16 ounces (28 ounce blocks) smoked gouda cheese, grated and divided
  • 8 ounce extra sharp white cheddar cheese, grated
  • 1/2 cup (1 stick) unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups heavy whipping cream
  • 2 cups whole milk
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon ground mustard
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • salt, to taste
  • *Optional: 4 slices of bacon, crumbled

Instructions

  1. Preheat the oven to 350°F.
  2. Cook pasta according to package directions, al dente, and then set aside.
  3. In a large dutch oven or pot, heat butter over medium-low heat. Once butter has melted, add in flour, and whisk until all flour disappears. Then slowly add in heavy cream and milk. Stir and let mixture come up to a slight boil. Add in all spices and stir again. Lastly, add in 8-ounces of smoked gouda cheese and white cheddar cheese. Whisk until all cheese has melted. 
  4. Add in pasta and mix everything together to fully incorporate making sure all pasta is coated in sauce and add salt to preference level. 
  5. Transfer mixture into a large lightly greased baking dish, then top with remaining 8-ounces of smoked gouda cheese all over dish. Bake for 25-30 minutes or until mac and cheese is golden and bubbly throughout.
  6. Let cool for 15 minutes and serve warm. Add crumbled bacon on top, if desired.

Notes

  • The pinch of nutmeg is not tasted at all and enhances the overall flavor.

Keywords: sides, mac and cheese,