I try not to pick favorites, but this smoked gouda mac and cheese might be my favorite of all macaroni and cheese recipes.
Smoky gouda and sharp cheddar cheese combine to make a creamy sauce with the most insanely delicious flavor! And we’re upping the smokiness by adding real bacon to the mix.
Unlike most mac and cheese recipes that start with a roux of all purpose flour, butter and garlic, this one comes together without a roux. So the creamy sauce is ready in just a couple of minutes.
This family favorite reminds me of the stovetop mac and cheese my mom used to make. So so good!
Ingredients
Here’s what you’ll need to make this homemade macaroni and cheese:
- Short cut pasta. Classic elbow macaroni is a natural choice, but any type of short cut pasta will give the creamy cheese sauce something to cling to.
- Smoked gouda cheese. Not to be confused with regular gouda, this is a smoky, mellow cheese that defines the vibe of this dish.
- Sharp cheddar cheese. This is my favorite cheese for mac and cheese recipes. It’s got a great melt factor and blends well with other cheeses.
- Bacon. I use turkey bacon, but any kind of thick cut bacon works.
- Milk. Go for whole milk for the creamiest texture.
- Fresh garlic
- Dijon mustard
- Butter
How to Make Gouda Mac n Cheese
Make the Pasta
Boil and drain the macaroni according to the package directions.
The cooking time for al dente pasta can be between 8-10 minutes, depending on the pasta shape.
Cook the Bacon
Dice the bacon into small pieces before you cook it. This will help it cook faster.
Then, fry the bacon in a pan until it’s crispy. Set it aside while you make the sauce.
Make the Cheesy Sauce
Start by browning the garlic in melted butter. Then, stir in the Dijon mustard until the entire mixture is bubbling.
Now, pour in the milk. Bring it to a boil, making sure to stir it constantly.
When the milk boils, reduce the heat to low and add the cheese, one handful at a time. Keep stirring until you have a smooth, velvety sauce.
Put it all Together
Finally, add the cooked pasta and bacon bits to the pot of sauce. Now, let’s eat!
Serving Suggestions
Smoked gouda mac and cheese makes a perfect side dish for steak, chicken or turkey. We love it on our Thanksgiving dinner table!
And if you really want to carb out, enjoy it as a main course. No judgment here!
Storage Suggestions
If you want to enjoy your leftover smoked gouda macaroni and cheese within a few days, keep it in an airtight container in the refrigerator.
But if you want to store it for longer, it freezes very well. Defrost it on the countertop and reheat in the oven when you’re ready to enjoy it again.
What is the best Milk for Mac and Cheese?
For the most velvety cheese sauce, go for whole milk when making mac and cheese.
Lower fat milk will still deliver a creamy texture, but I don’t recommend using nonfat milk.
Pro Tips for the Best Results
1. Grate your own cheese. Pre-shredded cheese, while convenient, contains an anti-caking agent, which could make your cheese sauce grainy and not as smooth.
2. Read your labels. Smoked gouda is a whole different world from aged gouda (which is also amazing in mac and cheese, by the way), so don’t confuse them. If you want the smoky vibe, it’s got to be smoked gouda.
3. Reserve a bit of pasta water before you drain the macaroni. In the case that your cheese sauce is too thick, starchy pasta water is the perfect way to thin it out.
Make Ahead Instructions
I have made this delicious recipe ahead of time, especially during the busy holiday season, and it comes out great.
Spread the mac and cheese into a 9×13 baking dish and cover it with several layers of plastic wrap. Store it in the refrigerator for up to 5 days.
When you want to serve it, heat it in a 375 degree oven for 40-45 minutes, until heated through.
When you make this homemade gouda mac and cheese, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more mac and cheese recipes, try these:
- Baked Brie Mac and Cheese
- Chicken and Broccoli Mac and Cheese
- Steakhouse Mac and Cheese (Outback Copycat)
Creamy Gouda Mac and Cheese
Ingredients
- 1 lb. elbow macaroni
- 10 strips thick cut bacon
- 1 lb. smoked Gouda cheese shredded
- 1 lb. sharp cheddar cheese shredded
- 3 cups milk
- 6 cloves garlic minced
- 2 Tbsp. unsalted butter
- 1 Tbsp. Dijon mustard
Instructions
- Boil and drain the pasta according to package directions for al dente.
- Dice the bacon. In a large skillet over medium heat, cook the bacon until crispy. Remove onto a paper towel.
- Melt butter in the same pot you boiled the pasta in. Sauté the garlic in the butter until it sizzles. Add the Dijon mustard and stir until bubbly, about 1 minute. Pour in the milk. Whisking constantly, bring to a boil over high heat.
- Lower the heat to a simmer and add the cheese, one handful at a time, stirring to combine after each addition. Once all the cheese is added, take the pot off heat. Stir in the bacon bits and al dente pasta.
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