Smoked Gouda Mac and Cheese
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!
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.
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.
Other Tasty Recipes You May Enjoy
- Easy Sausage and Peppers Recipe
- One-Pot Creamy Beef Pasta
- Dang Good Vegan Mac and Cheese
- Chicken and Sausage Gumbo
- Easy Chicken and Dumplings
- Pan Seared Salmon with Orzo and Asparagus
- Creamy Lemon Garlic Chicken Thighs with Capers
How To Make Smoked Gouda Mac and Cheese:
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- 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.
- 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.
- 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.
- 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.
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!
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,
Smoked Gouda Mac and Cheese
- Prep Time: 10m
- Cook Time: 30m
- Total Time: 40m
- Yield: 6-8 1x
- Category: Sides
- Cuisine: American
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!
- 1 lb short pasta, elbow macaroni or shells
- 16 ounces (2– 8 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
- Preheat the oven to 350°F.
- 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 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.
- Add in pasta and mix everything together to fully incorporate making sure all pasta is coated in sauce and add salt to preference level.
- 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.
- Let cool for 15 minutes and serve warm. Add crumbled bacon on top, if desired.
- The pinch of nutmeg is not tasted at all and enhances the overall flavor.
Keywords: sides, mac and cheese,
57 Comments on “Smoked Gouda Mac and Cheese”
I’m not sure I saw what oven temperature to bake it at?
Yikes! You’re absolutely right, I’ve since corrected it (bake at 350°F) 🙂
Says to preheat to 350.
This was an amazing dish! I love Gouda so had to make it. I made it as my contribution for a get-together with friends and the plate was empty by the time dinner was over.
Hi Michelle! Thanks for taking the time to leave a comment, so happy to know that this recipe was a hit! 🙂
Omg, this recipe was amazing! I’ve never put nutmeg in my Mac and cheese. I was worried about that. What a wonderful blend of species. You would love this wonderful recipe!!! Make it what are you waiting on.
Quin, you’ve created a masterpiece! Mac and cheese is my go-to for comfort food, and I love, love smoked gouda. I’ve always made my M&C with a good dash of nutmeg and salt and pepper; smoked paprika is always sprinkled on top of the dish before baking. Mac and smoked gouda will be on my to-do list this week.
Hi Susan! I agree with you, mac and cheese is simply the best huh. Thanks so much for the sweet words! 🙂
Hi Quin, would it be okay to prepare this the night before? Refrigerating in the baking dish and then baking the next day?
Hi Linda! Yes, you could prepare this dish ahead of time and refrigerate. However, I would let it sit out for at least 30 minutes before placing it into oven to bake 🙂
Can you freeze it and bake it later? What would be the instructions for baking it?
Hi Mia- I have not tested this recipe via a frozen method so I cannot speak to it for certain.
I made this last night and it was amazing. I’ll definitely be making this one again.
Hi Janice! This makes me happy, so good to know that you enjoyed this recipe 🙂
Overall great flavor. I’ve made this exactly as the recipe stated the first time and the second time I omitted the entire stick of butter and extra 8oz of Gouda on top and seriously could not tell a difference. Still super cheesy and creamy.
So glad you enjoyed and happy those revisions still worked for you Jackie 🙂
Oh. My. Goodness. This is amazing. I just made it tonight…planned to put it in the fridge for dinner tomorrow. However, NEW PLAN…I shall bake it once the kids go to bed and eat the entire thing myself. I rarely follow a recipe, but cheese sauce is tough to keep unbroken and this turned out BEAUTIFUL! THANK YOU!
Hi Jen! Lol I’m so glad you enjoyed this smoked gouda mac and cheese, it is my favorite! 🙂
Great recipe! I made and cooked in my smoker since I was already using it. It was a hit and none was left after dinner. lol
Love to hear that you enjoyed this recipe, Vicki! 🙂
Hi! I made this recipe yesterday and it was absolutely delicious! I have been looking for a good mac and cheese recipe that does not include eggs and this was exactly what I wanted! I tweaked it a little adding smoked gruyere and a little Vermont white cheddar and it was perfection. Thank you so much for sharing!
Hi Sam- So glad you enjoyed this gouda mac and cheese! 🙂
Delicious!! And so easy. Thank you!
This was a super easy meal and bacon always makes anything better even though this was already fantastic. I couldn’t find white cheddar so I used Irish cheddar instead but it still worked out amazingly 10 out of 10 🥰🥰🥰
tried them all. this is the BEST!
Hey there- loveeee hearing this, thank you! 🙂
I have spent years perfecting my mac and cheese recipe and crowned myself queen of this dish. I humbly and with sincere gratitude remove the crown and give it to you. Your recipe is wonderful. The spices and the amounts for them are absolutely perfect.
The only changes I made were using half & half instead of half milk and half cream, and I put all of the smoked gouda in with the sauce except for a handful for scattering over the top. I also omitted the bacon because after tasting the sauce, I thought it would be fantastic just the way it was, and I was right.
I’ve never taken the time to write a recipe review before, but this was so darn good, I felt compelled to do so. Truly a masterpiece!
Hi Kate! Wowwwww, this comment made my entire day, thanks for leaving these words! I’m so glad to know that you loved my gouda mac and cheese recipe 🙂
THE best mac and cheese I’ve ever made! Love the smokey flavor
WOW!!! Great Gawd Almighty!!! This was the absolute best Macaroni Pie ever. Having lived in the South better part of my life…. Fried Chicken & Macaroni Pie (cheese) was \is a weekly meal! However never anything other than extra sharp cheese…. Yess’em!! Had to be shredded at home, your reasons exactly. We also added a few eggs Reckon to keep it firm!? Hence pie!
Girl, not sure how I came up on your receipt!!! Doggone read it twice then copied it & off to grocers I went. Real leary on name of that gouda cheese! “Showing all my teeth” now!! That stuff goes in bout everything I make!! Thank you for being so friendly & honest & down right simple!! I bout talked your ears off. So Im ‘ma hush now. Keep on Darling!
Hi Trisha! Wowww, this is the sweetest review- thank you! And I’m so glad you enjoyed this mac and cheese 🙂
This is soooooo good. I’ve been making it for a couple of years now. It’s the dish I’m required to bring to all family gatherings.
You’re hilarious 😂 “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)”
Ahhhh-mazing- best Mac and cheese I ever made. This is a keeper. I made it on Christmas and again for New Year.
The BEST smoked gouda macaroni and cheese that I have ever tasted or made. I used one block of gouda and 1/2 a block of extra sharp cheddar, 1/2 stick of butter and 3 cups of milk and it was AMAZING!!
Hi Lynne, glad you enjoyed this mac and cheese! 🙂
Oh. My. Word! This is absolutely amazing! I ordered a pound of smoked gouda from marieke gouda and knew I had to do it justice. Mission accomplished! Thanks for this wonderful recipe!
One of THE BEST mac and cheese recipes I’ve tried. Creamy, delicious, and easy to make. My family loves it! This has become my go to recipe.
Just made this for our Sunday family dinner. It was a huge success! Absolutely the best mac we have ever had, and it has been requested that I make a big batch for my parents 30th anniversary this summer!
Hi Casey- how nice, so happy you all enjoyed this mac and cheese recipe, too! 🙂
Very delicious prepared for 60th birthday bash😋😋😋this dish is on 🔥
My go to indulgent mac and cheese!! I add some veggie bacon on top. The spices are absolutely phenomenal. I add some cayenne for heat as well, which goes really well with the dish!
Soooo yummy! My family loved it.
Do you think it would be okay to use sharp white cheddar instead of extra sharp white cheddar? Would it still be balanced?
Hi there- Yes, you can def use sharp white cheddar here! 🙂
I bake mine in a large black cast iron skillet on my Green Egg @ 350F. This is most likely my favorite way to make Mac and Cheese. It is on the menu for our family thanksgiving 2022. Thanks for sharing the recipe.
Hi Allen- Nice, love your cooking method of choice and so glad you enjoyed the recipe! 🙂
I made this for Thankgiving but without the bacon. It also made a lot more than I was expecting which was good because it was a hit. So creamy and delicious. I tasted it before I baked it to check for salt and it was perfect I could have eaten it all then. Will definitely be my go to recipe for macaroni and cheese from now on.
Absolutely amazing. Have you ever tried to add liquid smoke to increase the smoky taste?
Hi Duane- I haven’t tried that, but you’re giving me some inspo, sounds interesting! 🙂
My new, forever go to. Never again will I make “regular” MNC. This recipe is over the top amazing. Thank you for sharing it with us!
If I prepare the M&C on Tuesday, will it be ok to bake on Sunday?
Hi Cindy- I recommend preparing the mac only 1 day in advance, then baking on the following day 🙂
Best homemade recipe we have tried! My kids love Mac N Cheese and we are always looking for a recipe that has flavor, but most come out bland. We all voted that this recipe was a keeper and the best we have ever tried! Thank you!
I see someone mentioned about making ahead and baking the next day. Would you need to add any extra milk or anything so it isn’t dry before you put it in the oven. My fear would be the noodles would absorb a lot of the liquid? Or is that not a thing?
Hi Kelpal- I haven’t experienced the need to add more milk, but if you feel like the texture of your mac needs it, feel free to adjust according to personal preference 🙂