Fresh from the Kitchen: Recipes & Food Inspiration
- Uses four cheeses: Smoked Gouda, sharp cheddar, Colby Jack, and mozzarella for balanced flavor.
- Make a roux with butter and flour, then whisk in evaporated milk, heavy cream, and cream cheese for a smooth sauce.
- Boil pasta al dente, season water with chicken bouillon, drain, then fold noodles into the cheese sauce.
- Assemble in a baking dish, cover and bake about 20 to 25 minutes, then broil briefly to form a browned crust.
- Store leftovers up to 4 days in an airtight container; reheat with a splash of milk to refresh the sauce.
This Smoked Gouda Mac and Cheese is creamy, cozy, and full of smoky, melty cheese in every single bite. Tender pasta is coated in a silky, bold cheese sauce then baked until golden and bubbly on top. It’s the kind of baked mac and cheese that shows up as a side dish but immediately starts acting like the main event!
Smoked Gouda Mac and Cheese
- ⭐ Difficulty: Easy
- 🕒 Prep Time: 20 minutes
- 🥣 Cook Time: 30–35 minutes
- 🧑🍳 Total Time: 50–55 minutes
- 👪 Serves: 8–10 servings
- 🥣 Main Ingredients: Cavatappi pasta, smoked Gouda cheese, sharp cheddar, Colby Jack, mozzarella, evaporated milk, heavy cream, and cream cheese.
- ⭐ Why You’ll Love It: This smoked Gouda mac and cheese is rich, creamy, and packed with bold, smoky flavor. It’s baked until hot and bubbly, then broiled for that irresistible golden, cheesy top.
Summarize & Save this Content on:
Fun fact, did you know that gouda is pronounced “how-da” and “goo-da”. Yeah, I just found this out recently and it’s stuck with me ever since. 😂 Now that we’ve got that out of the way, let’s break down this recipe, because it’s beyond delicious.
This smoked gouda mac and cheese recipe is mouthwatering and super easy to make. It has the luscious, creaminess you love from classic baked mac and cheese with an added smoky flavor that makes it super addictive.
Broil for a crispy finish and you have the best smoked gouda mac and cheese! It’s family favorite and your dinner table is not complete without it!
Why You’ll Love This Recipe
– Classic Comfort Food! After the first forkful of creamy gouda mac and cheese, I get a warm, cozy feeling. A bowl of this is great on its own during the fall and winter months.
– Perfect for Holiday season! They say not to experiment on Thanksgiving but this is enough like the original to not be led astray. It’s a great recipe to impress your guests with a tasty twist on a classic recipe. Your family will start requesting it for Christmas and random weeknights so be warned!
– Easy to Make! After 20 minutes of prep on the stove, bake smoked gouda mac and cheese for about 20 minutes. It’s quick, simple, and so tasty – making this the perfect side dish!
For more yummy mac and cheese recipes, check out Smoked Mac and Cheese and 3 Cheese Mac and Cheese next.
Key Ingredients
See the recipe card for full information on ingredients and quantities.
Butter & All Purpose Flour – Combine them to create a roux. This is the foundation of the bechamel sauce (basically a cheesy white sauce). Roux thickens the creamy cheese sauce so it sticks better to the pasta.
Heavy cream and Evaporated Milk enriches the cheese sauce and makes it velvety smooth, giving it that creamy texture.
Spices & Seasonings – Season the cheese sauce with Cajun seasoning, smoked paprika, garlic powder, onion powder, and nutmeg.
Cheese – we’re using 4 kinds of cheese! I use shredded smoked gouda, sharp cheddar, colby jack, and mozzarella. These add the perfect balance of richness while letting the smoky flavor of the smoked gouda shine through.
Pasta – Choose whatever macaroni noodles you prefer, and cook them to al dente. I love elbow macaroni and cavatappi!
Chicken bouillon – This seasons the macaroni noodles and adds a mouthwatering savory flavor that gives this dish some extra wow factor.
How to Make Smoked Gouda Mac and Cheese
- Prep: Boil the pasta. Preheat the oven to 350°F, then bring a large pot of water to a boil. Stir in the chicken bouillon paste, cook the pasta until al dente, then drain and season with salt and pepper.
Step 1: Shred and mix the cheeses. Freshly shred the smoked gouda, mozzarella, sharp cheddar, and Colby Jack, then toss them together in a large bowl and set aside.
Step 2: Make the cheese sauce. Melt the butter in a large pot, then whisk in the flour and seasonings until it begins to thicken, about 3-5 minutes.
Step 3: Finish the cheese sauce. Slowly whisk in the evaporated milk, heavy cream, and cream cheese until smooth and thickened, then stir in the Dijon mustard and sour cream.
Step 4: Layer and bake. Stir half of the shredded cheese into the sauce, then fold in the pasta. Layer the mac and cheese in a baking dish with the remaining cheese, cover, and bake until melted. Remove the foil and broil until golden and bubbly, then let it rest before serving.
What to Serve with Smoked Gouda Mac and Cheese
The smoky flavors of this side dish pair well with something sweet. Some great options are to try it with my Brown Sugar Mustard Glazed Ham and Stovetop Candied Yams (mac and cheese and candied yams are the GOAT flavor combo, IYKY!) for a mouthwatering combination of smoky, sweet, salt, and savory flavors.
Storing Leftovers
Store leftover mac and cheese in an airtight container in the fridge for up to 4 days. Reheat it in the microwave. Add a splash of milk to restore the moisture.
Recipe FAQs
Gouda melts into an incredibly smooth sauce so it’s ideal for macaroni and cheese.
Smoked gouda tastes amazing on its own but I always add other cheeses to mac and cheese for depth of flavor. Sharp cheddar adds a tangy and robust flavor to the dish, complementing the smokiness of the gouda. While mozzarella has a mild flavor, it has a gooey consistency when melted so it’s perfect for mac and cheese.
Absolutely. Regular Gouda will give you the same creamy melt without the smoky flavor. If you want just a little smokiness, add a dash of liquid smoked and smoked paprika.
I highly recommend it. Pre-shredded cheese is usually coated with anti-caking agents that can keep it from melting as smoothly. Freshly shredded cheese gives you a creamier, silkier sauce.
More Baked Mac and Cheese Recipes
Want more delicious and beautiful recipes? Subscribe to my newsletter, where you’ll hear about new recipes FIRST and get tantalizing and exclusive perks!
Let’s stay connected on social media and continue to cook together! Also, if you decide to make this recipe, please leave a star rating on the recipe card and leave a comment below! Tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can see your creations! I hope that you love this recipe as much as we do!
-
Preheat the oven to 350 degrees F. Bring a large pot of water to a boil. Add chicken bouillon paste and mix into the water. Add pasta and boil until al dente. Drain pasta and season the noodles with salt and pepper, to taste. Set aside. 16 oz Cavatappi Pasta 1 tbsp Chicken Bouillon Paste
-
Shred all of the cheeses into a large bowl and mix together. Set aside. 16 oz Smoked Gouda 8 oz Mozzarella 8 oz Sharp Cheddar Cheese 8 oz Colby Jack
-
In a large pot, add butter over medium low heat. Once melted, add flour and seasonings and whisk together until a thick paste forms, about 2-4 mins. Slowly pour evaporated milk and heavy cream and add cream cheese, whisking constantly. Continue to cook, whisking occasionally, until the milk thickens, about 5-7 minutes. Then add dijon mustard and sour cream. 6 tbsp Salted Butter 6 tbsps All Purpose Flour 1 tsp Cajun Seasoning 1/2 tsp Garlic Powder 1/2 tsp Onion Powder 1/2 tsp Smoked Paprika 1/8 tsp Nutmeg 1/2 tsp Black Pepper 1/2 tsp Seasoned Salt 24 oz Evaporated Milk 1 cup Heavy Cream 4 oz Cream Cheese 1 tsp Dijon Mustard 2 tbsp Sour Cream
-
Add half of the cheese mixture into the sauce and stir until combined and melted. Add pasta into the pot and mix to ensure all of the pasta is coated. Add half of the pasta to a 9×13 baking dish. Sprinkle half of the remaining cheese on top. Then add the remaining pasta on top and sprinkle the top with remaining cheese.
-
Cover with aluminum foil and bake for 20-25 minutes, until the cheese is fully melted. Remove the foil and broil for 2-4 minutes, WATCH CLOSELY, until the tops are golden brown and a crust begins to form. Let it cool for 10-15 minutes before cutting into it.
Calories: 699kcal, Carbohydrates: 41g, Protein: 34g, Fat: 44g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 145mg, Sodium: 1015mg, Potassium: 422mg, Fiber: 1g, Sugar: 10g, Vitamin A: 1671IU, Vitamin C: 1mg, Calcium: 825mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
View the full recipe or story from the original source
