This smoked gouda mac and cheese takes the classic recipe to new heights by incorporating the rich and smoky flavors of gouda cheese. All you need to do is cook your pasta, prepare your cheese sauce, and stir everything together. Whether you are seeking a cozy weeknight dinner or a side dish for gatherings, this elevated macaroni and cheese version is perfect.
I love mac & cheese; try my microwave mac & cheese, crockpot macaroni and cheese, and instant pot mac versions.
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If you're a cheese lover like me, you're in for a treat. This smoked gouda macaroni and cheese is the ultimate comfort food that is amazing enough to be enjoyed as the main course or used as a family-loved side dish.
The smoked gouda cheese sets this mac & cheese recipe apart. It's packed with so much flavor that you will definitely return for seconds (or thirds, who's counting?).
🥘 Ingredients
- Macaroni - 8 ounces of elbow macaroni. Go ahead and cook the pasta, drain it, and rinse it with cool water.
- Butter - ¼ cup of butter (half of a stick, or 4 tablespoons).
- Flour - 1 tablespoon of all-purpose flour to thicken up the sauce.
- Seasonings - ½ teaspoon of garlic powder, ¼ teaspoon each of ground white pepper, salt, and onion powder.
- Heavy Cream - 1 cup of heavy cream.
- Smoked Gouda - 8 ounces of smoked Gouda, grated.
- White Cheddar Cheese - 4-6 ounces of sharp white cheddar cheese, grated.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Smoked Gouda Mac And Cheese
Making this macaroni and cheese couldn't be any easier, plus it's ready in just 30 minutes! You will need a saucepan, a whisk, a cheese grater, and a colander.
This recipe will make 6 servings of rich and creamy macaroni.
- Cook the pasta. Cook 8 ounces of elbow macaroni according to the instructions on the package until al dente. Then, drain the noodles, rinse them in cool water, and set them aside.
- Melt. In a medium-sized saucepan over medium heat, melt ¼ cup of butter.
- Mix. When the butter has melted, stir in 1 tablespoon of all-purpose flour, ½ teaspoon of garlic powder, and ¼ teaspoon each of white ground pepper, salt, and onion powder until well combined.
- Whisk. Pour in 1 cup of heavy cream and whisk until smooth.
- Melt the cheese. Add the grated 8 ounces of smoked gouda and 4-6 ounces of sharp white cheddar cheese and stir until the cheese has melted. Then, remove the saucepan from the heat.
- Combine. Pour your cheese sauce over the top of the cooked pasta and gently stir until all of the noodles are thoroughly coated in cheese. Serve immediately, garnished with additional cheese and bacon if desired.
Use your macaroni & cheese as a side dish for some meatloaf, or serve it as the main course! Check out my post on what to serve with macaroni and cheese for more ideas! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Creamy Texture: For an even creamier texture, consider adding a dollop of cream cheese or a splash of heavy cream to the sauce.
- Seasoning Adjustments: Don't hesitate to adjust seasonings to your taste. A pinch of paprika, garlic powder, or a dash of hot sauce can add depth to the flavor.
- Balancing Smokiness: If the smoky flavor is too intense, balance it with a milder cheese like mozzarella or Monterey Jack.
- Pasta Choice: While elbow macaroni is traditional, experiment with other pasta shapes, like shells or penne, for a different texture.
🥡 Storing & Reheating
You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing
Let your macaroni cool completely, and then portion it into individual portions. Place the portions into freeze-safe bags or containers and freeze them for up to 3 months.
Look at my post on how to freeze macaroni & cheese to learn more.
Reheating
Reheat leftovers on the stove over low heat, adding a splash of milk to loosen up the cheese sauce. You can also reheat it in the microwave, stirring every 30 seconds until heated through.
Check out my post on how to reheat macaroni & cheese for more methods, tips, & tricks.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
Sure. You can prepare the macaroni and cheese as directed, let it cool completely, and then store it in the fridge. When ready, reheat it on the stovetop with a splash of milk.
Traditionally, elbow macaroni is used for mac and cheese, but any pasta with nooks and crannies to hold onto the sauce, like shells, penne, or rotini, can work well. Use your favorite small variety!
See my post on the best pasta for mac & cheese.
Yes, you can bake the mac and cheese. After preparing it on the stovetop, transfer it to a baking dish, add some breadcrumbs on top if desired, and bake until the top is golden and the cheese is bubbly at 350°F (175°C).
🧀 More Mac & Cheese Recipes
- Chili Mac - A hearty combination of macaroni and cheese and beefy, bold chili.
- Sour Cream Macaroni & Cheese - Adding sour cream makes this macaroni tangy and extra creamy.
- Instant Pot Mac & Cheese - A quick and delicious version that is prepared completely in your pressure cooker.
- Mac And Cheese With Hotdogs - A well-loved, kid-favorite recipe that is perfect for lunch or dinner.
- Baked Macaroni & Cheese - Extra cheesy mac and cheese is baked to perfection in the oven.
- Velveeta Mac & Cheese - A one-pot dish that features Velveeta cheese for an ultra-creamy and cheesy flavor.
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📖 Recipe Card
Smoked Gouda Mac and Cheese
Ingredients
- 8 oz elbow macaroni (cooked, drained, rinsed)
- ¼ cup butter (½ stick or 4 tablespoons)
- 1 tablespoon all-purpose flour
- ½ teaspoon garlic powder
- ¼ teaspoon white ground pepper
- ¼ teaspoon salt
- ¼ teaspoon onion powder
- 1 cups heavy cream
- 8 oz smoked gouda (grated)
- 4-6 oz sharp white cheddar cheese (grated, or sharp cheddar cheese)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Cook 8 oz elbow macaroni according to the instructions on the package until al dente. Then, drain the noodles, rinse them in cool water, and set them aside.
- In a medium-sized saucepan over medium heat, melt ¼ cup butter.
- When the butter has melted, stir in 1 tablespoon all-purpose flour, ½ teaspoon garlic powder, ¼ teaspoon white ground pepper, ¼ teaspoon salt, and ¼ teaspoon onion powder until well combined.
- Pour in 1 cups heavy cream and whisk until smooth.
- Add both the grated 8 oz smoked gouda and 4-6 oz sharp white cheddar cheese and stir until the cheese has melted. Then, remove the saucepan from the heat.
- Pour your cheese sauce over the top of the cooked pasta and gently stir until all of the noodles are thoroughly coated in cheese. Serve immediately, garnished with additional cheese and bacon if desired.
Notes
- Smoked gouda gives this macaroni & cheese its unique smokey flavor. If you need to swap out the gouda, try to use another variety of smoked cheese.
- It's best to grate your own cheese from a block. Pre-shredded cheese often contains anti-caking agents which can lead to a less smooth and creamy sauce.
- Feel free to add in some tasty mix-ins such as cooked bacon, diced ham, sautéed onions, roasted vegetables, or even cooked chicken!
- To store: You can store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To freeze: Let your macaroni cool completely and then portion it into individual portions. Place the portions into freeze-safe bags or containers and freeze them for up to 3 months. Take a look at my post on how to freeze macaroni & cheese to learn more.
- To reheat: Reheat leftovers on the stove over low heat, adding a splash of milk to loosen up the cheese sauce. You can also reheat it in the microwave, stirring every 30 seconds until heated through. Check out my post on how to reheat macaroni & cheese for more methods, tips, & tricks.
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