Smoked Gouda Mac And Cheese

A classic mac and cheese recipe is more than comfort food; this iconic recipe represents the king of all comfort food recipes. So what happens when we add an over-the-top cheese smoked to creamy perfection? A miracle! 🤤 While my local grocery store has dedicated half an aisle to boxed macaroni and cheese, nothing beats homemade done right. And making it from scratch is much easier than most people think. The cheese sauce is just a matter of making a roux, adding milk, then melting the cheese!

Recipe Ingredients

How to Make Mac and Cheese With Smoked Gouda

Prep Ingredients

Preheat the oven to 375℉ (190℃). Prep Pasta – Cook your macaroni per package instructions until al dente (careful not to overcook because we’ll be heating it back up at assembly). Drain and set aside. Make Roux – Heat a large skillet over medium heat, then add butter. Whisk in the flour as soon as the butter melts. Then, continue whisking for about a minute until it’s a light tan. Make Gravy – Slowly add the evaporated milk, a little at a time, followed by the whole milk. Continue stirring to avoid lumps forming. Simmer until your gravy begins to thicken (3-5 minutes). Turn off the heat. Add Cheese – Stir in the onion and garlic powder, salt, pepper, and Creole seasoning (if using), then add the grated cheese (a little at a time). Continue stirring until the cheeses melt from the residual heat and the cheese sauce is smooth. Macaroni – Add the cooked pasta and stir to completely coat the pasta in the sauce. Adjust seasonings to taste.

Bake

Grease a 4-quart baking dish and pour the mac and cheese mixture in. Top with the remaining cheese. Bake in a 375℉ (190℃) oven for 12 minutes or until bubbly. Optional: Lightly broil the top for 1-2 minutes to create a browned crust on top for looks.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Follow the instructions except for the final bake in the oven to make this dish ahead. It’s even more important not to overcook the pasta, and an extra tablespoon or two of milk will keep it from drying out. Let the cooked mac and cheese completely cool before covering and refrigerating it for 1-2 days. You can also freeze mac and cheese for up to three months. Again, add extra moisture to the sauce so it doesn’t dry out. When you’re ready to serve it, pull it from the fridge about half an hour before baking. Then, bake as directed in the recipe.

Serving and Storage Instructions

Serve smoked Gouda mac and cheese fresh from the oven for ultimate creaminess. If you have leftovers, refrigerate them in an airtight container, then pop them in the microwave to reheat. Or reheat leftover mac and cheese on the stovetop. Set a saucepan over medium heat, add a splash of milk, and stir the mac and cheese until heated through.

What to Serve With Smoked Gouda Mac and Cheese

This luxury mac and cheese version goes wonderfully with Southern fried chicken and a fresh tossed salad. Or take advantage of having the oven on and roast some potatoes and carrots to go with.