Smoked Gouda Mac and Cheese
Rich and creamy smoked Gouda mac and cheese with a buttery breadcrumb topping easy to make and always a crowd-pleaser!
Equipment
- Medium saucepan
- Wooden Spoon or Silicone Spatula
- Cheese grater
- Whisk
- Measuring cups and spoons
- Baking dish (if baking)
- Colander
Ingredients
- 12 oz elbow macaroni or cavatappi
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream optional for extra richness
- 1 1/2 cups shredded smoked Gouda
- 1 cup shredded sharp cheddar
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder optional
- 1/4 tsp smoked paprika optional
- 1/2 cup panko breadcrumbs optional for topping
- 1 tbsp butter melted, for breadcrumb topping
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
- Make the Cheese Sauce: In a medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Add Milk and Cream: Slowly pour in the milk and cream, whisking constantly to prevent lumps. Cook for 3–5 minutes until the mixture thickens.
- Add Cheeses and Seasoning: Turn the heat to low. Stir in smoked Gouda, cheddar, and Parmesan until melted and smooth. Season with salt, pepper, garlic powder, and paprika (if using).
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce and stir until fully coated.
- Add Breadcrumb Topping (Optional): Transfer mac and cheese to a baking dish. In a small bowl, mix melted butter with panko breadcrumbs and sprinkle on top.
- Bake (Optional): Bake at 375°F for 10–15 minutes until the top is golden and bubbly. Serve warm.
Notes
- For a smoother sauce, add cheese off the heat.
- Smoked Gouda melts better if grated finely.
- Optional: Add a splash of Dijon mustard for extra zing.