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,