Let me tell you, there are mac and cheeses, and then there are mac and cheeses. This Smoked Gouda Mac and Cheese recipe? It’s firmly in the latter category. From the first whiff of smoky aroma wafting from the oven to the last satisfying bite of creamy, cheesy pasta, this dish is a symphony of flavors and textures. My family devoured it – even the picky eaters – proclaiming it the best mac and cheese they’d ever had. The secret? The rich, nutty depth of smoked Gouda combined with the creamy tang of cream cheese, all enveloped in a velvety smooth sauce and topped with a buttery, crunchy, bacon-studded crumb. If you’re looking for a mac and cheese that’s a step above the rest, one that will impress at potlucks and become a family favorite, look no further. This is it. Prepare to experience mac and cheese elevated to a whole new level of deliciousness.

Ingredients

This recipe utilizes simple, high-quality ingredients that come together to create a truly exceptional mac and cheese. Here’s what you’ll need:

Butter: We use a generous amount of unsalted butter in this recipe, divided for different purposes. It’s crucial for the roux, the breadcrumb topping, and for buttering the casserole dish, adding richness and flavor throughout.
Panko Bread Crumbs: Panko bread crumbs are the key to that perfect crunchy topping. Their larger flakes create a lighter, crispier texture compared to regular bread crumbs.
Cooked and Crumbled Bacon: Bacon adds a salty, smoky, and savory depth to the crumb topping, complementing the smoked Gouda beautifully. Pre-cooked bacon saves time, but you can also cook your own and crumble it.
Parmesan Cheese (Shredded, Divided): Parmesan cheese provides a salty, nutty, and umami-rich flavor. We use it in both the crumb topping and the cheese sauce, adding layers of cheesy goodness. Dividing it ensures the topping gets a cheesy boost and the sauce has that classic Parmesan tang.
Fresh Thyme Leaves: Fresh thyme adds a subtle herbaceous and earthy note that elevates the crumb topping and complements the smoky and cheesy flavors. Dried thyme can be substituted in a pinch, but fresh is preferred for its brighter flavor.
All-Purpose Flour: All-purpose flour is used to create the roux, the base of our creamy cheese sauce. It helps to thicken the milk and create a smooth, velvety texture.
Whole Milk: Whole milk is essential for a rich and creamy cheese sauce. Its higher fat content contributes to the luxurious texture and flavor. Lower-fat milk can be used, but the sauce won’t be as rich.
Dijon Mustard: Dijon mustard adds a subtle tang and depth of flavor to the cheese sauce, cutting through the richness and adding complexity.
Salt: Salt is crucial for seasoning and enhancing all the flavors in the mac and cheese. Adjust the amount to your taste.
Ground Nutmeg: A pinch of ground nutmeg adds a warm, subtle spice that complements the cheese sauce beautifully. It’s a classic addition to mac and cheese for a reason!
Ground Black Pepper: Black pepper adds a touch of spice and enhances the overall flavor profile. Freshly ground black pepper is always preferred for its bolder taste.
Cayenne Pepper: A small amount of cayenne pepper adds a subtle warmth and a hint of spice that balances the richness of the cheese. If you prefer a milder mac and cheese, you can omit it.
Cream Cheese: Cream cheese is the secret ingredient for an extra creamy and tangy cheese sauce. It melts beautifully and adds a luscious texture and subtle tang that complements the smoked Gouda.
Smoked Gouda Cheese (Shredded, Divided): Smoked Gouda is the star of the show, providing a rich, nutty, and smoky flavor that sets this mac and cheese apart. Dividing it ensures we have plenty for the sauce and a generous topping for extra cheesy goodness. Buy a block of smoked Gouda and shred it yourself for the best flavor and melting quality.
Dried Elbow Pasta: Elbow pasta is the classic choice for mac and cheese, with its curved shape perfect for catching all that delicious cheese sauce. You can also use other pasta shapes like cavatappi, shells, or penne. Choose a high-quality dried pasta for the best texture.

Instructions

Follow these step-by-step instructions to create your own incredibly delicious Smoked Gouda Mac and Cheese:

Preheat and Prep: Begin by preheating your oven to 375°F (190°C). While the oven is heating, butter a 3-quart casserole dish. This prevents the mac and cheese from sticking and adds a subtle buttery flavor to the edges. Set the buttered dish aside.
Prepare the Crumb Topping: In a medium bowl, combine the panko bread crumbs, crumbled bacon, 1/4 cup of the shredded Parmesan cheese, and fresh thyme leaves. This mixture forms the base of our flavorful and crunchy topping. In a small microwave-safe dish, melt 2 tablespoons of butter. Microwave in short intervals (about 15-20 seconds) to prevent splattering. Pour the melted butter over the breadcrumb mixture and toss everything together until the breadcrumbs are evenly coated and slightly moistened. Set this crumb topping aside – we’ll use it later.
Heat the Milk: In a medium saucepan, pour in the whole milk and set it over medium heat. Gently heat the milk until it’s warm but not boiling. Warming the milk beforehand helps it incorporate smoothly into the roux and prevents the sauce from becoming grainy. Keep the milk warm over low heat while you prepare the roux.
Make the Roux: In a high-sided skillet (a large skillet gives you more room to work with when adding the milk later), melt the remaining 6 tablespoons of butter over medium heat. Once the butter is melted and bubbly, add the all-purpose flour. This is the start of our roux, the thickening agent for the cheese sauce.
Cook the Roux: Cook the flour and butter mixture, whisking constantly, for about 1 minute. Whisking continuously is crucial to prevent lumps from forming and to ensure the roux cooks evenly. Cooking the roux for a minute removes the raw flour taste and creates a smooth base for the sauce. The mixture should become slightly golden and have a nutty aroma.
Create the Cheese Sauce Base: While still whisking constantly, slowly pour the warm milk into the roux. Pouring slowly and whisking vigorously ensures the milk incorporates smoothly into the roux without forming lumps. Continue cooking and whisking constantly until the mixture begins to bubble and thicken. This usually takes about 5-7 minutes. The sauce should thicken enough to coat the back of a spoon.
Add Flavor and Cheese: Remove the skillet from the heat. Now it’s time to add all the delicious flavor components. Stir in the Dijon mustard, salt, ground nutmeg, black pepper, and cayenne pepper. These seasonings enhance the cheese flavor and add depth to the sauce. Next, add the cream cheese and 3 cups of the shredded smoked Gouda cheese, and the remaining 1/4 cup of Parmesan cheese. Stir until all the cheeses are melted and the sauce is smooth and creamy. The residual heat from the sauce will melt the cheeses beautifully. Set the cheese sauce aside while you cook the pasta.
Cook the Pasta: While the cheese sauce is resting, fill a large saucepan with water and bring it to a rolling boil. Add the elbow pasta and cook it for 2 to 3 minutes less than the manufacturer’s directions for al dente. It’s crucial to undercook the pasta slightly because it will continue to cook in the oven with the cheese sauce. Different pasta brands cook at different rates, so always refer to the package instructions.
Combine Pasta and Sauce: Drain the pasta thoroughly and return it to the pot it was cooked in. Immediately pour the reserved cheese sauce over the hot pasta. Mix well to ensure every piece of pasta is coated in the luscious cheese sauce.
Assemble and Bake: Pour the pasta and cheese sauce mixture into the prepared buttered casserole dish. Spread it out evenly. Sprinkle the remaining 1 cup of shredded smoked Gouda cheese evenly over the top of the mac and cheese. Finally, generously sprinkle the prepared breadcrumb topping over the cheese.
Bake to Golden Perfection: Bake in the preheated oven for 20-25 minutes, or until the mac and cheese is bubbly around the edges, the crumb topping is golden brown and crispy, and the cheese is melted and gooey.
Rest and Serve: Remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This allows the sauce to set slightly and the flavors to meld together. Serve hot and enjoy every cheesy, smoky, crunchy bite!

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Servings: 8 servings

Estimated Calories per serving: Approximately 650-750 calories

This Smoked Gouda Mac and Cheese is a rich and indulgent dish. While specific macronutrient breakdowns can vary, a serving is estimated to contain:

High in Fat: Due to the cheese, butter, and whole milk, this dish is naturally higher in fat.
Moderate in Carbohydrates: From the pasta and bread crumbs.
Moderate in Protein: From the cheese, milk, and bacon.

This mac and cheese is best enjoyed as an occasional treat or as part of a balanced meal.

Preparation Time

Prep Time: 40 minutes
- This includes time for shredding cheese, crumbling bacon (if not using pre-cooked), preparing the breadcrumb topping, and making the cheese sauce.
Cook Time: 30 minutes
- This includes time for cooking the pasta and baking the mac and cheese in the oven.
Total Time: 1 hour 10 minutes

While the total time is a little over an hour, the hands-on time is primarily during the prep phase. The baking time allows you to relax or prepare side dishes.

How to Serve

Smoked Gouda Mac and Cheese is a star dish on its own, but it pairs wonderfully with a variety of sides and complements different occasions. Here are some serving suggestions:

Side Dishes:
- Fresh Green Salad: A crisp green salad with a light vinaigrette provides a refreshing contrast to the richness of the mac and cheese.
- Roasted Vegetables: Roasted broccoli, asparagus, Brussels sprouts, or green beans offer a healthy and flavorful side.
- Garlic Bread or Rolls: For extra indulgence, serve with warm garlic bread or crusty rolls to soak up any leftover cheese sauce.
- Coleslaw or Potato Salad: Classic barbecue sides like coleslaw or potato salad complement the smoky flavors.
- Soup: A light tomato soup or a creamy vegetable soup can be a comforting pairing.
Toppings (for extra flair):
- Fresh Parsley or Chives: A sprinkle of fresh herbs adds a pop of color and freshness.
- Extra Bacon Crumbles: For bacon lovers, more bacon is always a good idea!
- Hot Sauce: A dash of hot sauce adds a spicy kick for those who like a little heat.
- Caramelized Onions: Sweet and savory caramelized onions add another layer of flavor complexity.
- Pickled Jalapeños: Pickled jalapeños offer a tangy and spicy counterpoint to the richness.
Occasions:
- Weeknight Dinner: While a bit more involved than a quick weeknight meal, it’s special enough for a comforting family dinner.
- Potlucks and Gatherings: This mac and cheese is always a crowd-pleaser and travels well.
- Holidays: Perfect for holiday gatherings like Thanksgiving or Christmas as a luxurious side dish.
- Game Day: A hearty and satisfying dish to enjoy while watching sports.
- Special Occasions: Elevate any celebration with this gourmet mac and cheese.

Additional Tips for Perfect Smoked Gouda Mac and Cheese

Use High-Quality Cheese: The star of this dish is the smoked Gouda, so invest in good quality cheese. Freshly shredding it from a block is always preferable to pre-shredded cheese, which often contains cellulose and doesn’t melt as smoothly.
Don’t Overcook the Pasta: Undercooking the pasta slightly is crucial. It will continue to cook in the oven with the cheese sauce, and overcooked pasta will become mushy. Aim for al dente, meaning “to the tooth” – slightly firm to the bite.
Make it Ahead (Partially): You can prepare the cheese sauce and cook the pasta separately ahead of time. Store them in the refrigerator. When ready to bake, combine the pasta and sauce, top with cheese and breadcrumbs, and bake as directed. This is great for meal prepping or when entertaining.
Customize Your Cheese Blend: While smoked Gouda is the star, you can experiment with adding other cheeses to the sauce. Sharp cheddar, Gruyere, or Fontina would all complement the Gouda nicely and add different flavor dimensions. Don’t replace all the Gouda, but adding a cup or two of another cheese can create a more complex flavor profile.
Spice it Up (or Down): Adjust the cayenne pepper to your spice preference. For a milder dish, omit it entirely. For more heat, add a pinch more cayenne or a dash of hot sauce to the cheese sauce. You can also add a pinch of red pepper flakes to the breadcrumb topping for a subtle kick.

Frequently Asked Questions (FAQ)

Q1: Can I use a different type of pasta?

A: Yes, absolutely! While elbow pasta is classic, you can use other pasta shapes like cavatappi, shells, penne, rotini, or even fusilli. Choose a pasta with ridges or nooks and crannies to hold onto the cheese sauce.

Q2: Can I make this mac and cheese vegetarian?

A: Yes, easily! Simply omit the bacon from the breadcrumb topping. The smoked Gouda and other cheeses provide plenty of flavor to make it a delicious vegetarian dish.

Q3: Can I make this mac and cheese gluten-free?

A: Yes, with a few substitutions. Use gluten-free elbow pasta or another gluten-free pasta shape. Ensure your panko bread crumbs are gluten-free (many brands offer gluten-free panko). The rest of the ingredients are naturally gluten-free.

Q4: How do I store leftover mac and cheese?

A: Store leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days.

Q5: How do I reheat leftover mac and cheese?

A: Reheat leftover mac and cheese in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also reheat it in the microwave in short intervals, stirring in between. To prevent it from drying out, you can add a splash of milk or cream while reheating, especially in the microwave. Covering it while reheating in the oven also helps retain moisture.