As a food blogger I developed a Smoky Mac And Cheese Recipe that pairs smoked gouda and smoked cheddar into a creamy, surprisingly simple dish, and I’ll reveal the little trick that makes it a family favorite.

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I never thought a pan of melted smoked cheese could turn dinner into a little mystery, but this Smoked Gouda & Cheddar Mac N Cheese does just that. I stir smoked Gouda into elbow macaroni until it gets this almost silly silky texture, and you kind of want to hide it from everyone, because once they try it they keep asking questions.

It reads like a Creamy Gouda Mac And Cheese but with a sly smoky edge, more like a Smoky Mac And Cheese Recipe that tricks you into loving it. I screw up sometimes, overcook the pasta, but this one forgives and keeps you coming back.

Ingredients

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Elbow macaroni: Starchy pasta that gives comfort and carbs, holds sauce really well.
Smoked Gouda: Creamy smoky cheese, melts silky, adds rich protein and savory depth.
Smoked cheddar: Sharp smoky bite that boosts flavor and makes it more grown up.
Whole milk: Adds creaminess calcium and fat for mouthfeel, not that healthy alone.
Heavy cream: Super rich fat makes sauce velvety and keeps it luxurious.
Unsalted butter: Adds richness and helps form roux, brings fat and flavor.
Panko breadcrumbs: Crispy topping texture mostly carbs, its a great crunchy contrast.
Parmesan: Salty umami kick a little goes long way for savory depth.

Ingredient Quantities

1 lb elbow macaroni or cavatappi, uncooked (about 450 g)

4 tbsp unsalted butter

1/4 cup all-purpose flour (about 30 g)

3 cups whole milk (720 ml)

1 cup heavy cream (240 ml)

1 tsp Dijon mustard

1 tsp Worcestershire sauce (optional)

1/2 tsp smoked paprika

pinch cayenne pepper (optional)

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

8 oz smoked Gouda, shredded (about 2 cups / 225 g)

8 oz smoked cheddar, shredded (about 2 cups / 225 g)

1/2 cup grated Parmesan (optional)

1 cup panko breadcrumbs

2 tbsp unsalted butter, melted (for topping)

2 tbsp chopped fresh parsley, for garnish (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil, cook 1 lb elbow macaroni or cavatappi until just al dente, reserve about 1 cup pasta water, then drain.

2. Grease a 9×13 baking dish with a bit of butter and set aside.

3. In a large saucepan melt 4 tbsp unsalted butter over medium heat, whisk in 1/4 cup all-purpose flour and cook 1 to 2 minutes until it smells nutty but not brown.

4. Slowly whisk in 3 cups whole milk and 1 cup heavy cream (warming them first helps avoid lumps), simmer until thickened about 4 to 6 minutes, whisking so it stays smooth.

5. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce if using, 1/2 tsp smoked paprika, a pinch of cayenne if you like heat, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust.

6. Remove pot from heat and add 8 oz shredded smoked Gouda and 8 oz shredded smoked cheddar in handfuls, stirring until each addition melts into a silky sauce; stir in 1/2 cup grated Parmesan if using. If sauce is too thick add reserved pasta water a splash at a time. Don’t let it boil after cheese goes in or it can get grainy.

7. Toss the drained pasta with the cheese sauce until well coated, then transfer everything to the prepared baking dish.

8. Mix 1 cup panko breadcrumbs with 2 tbsp melted butter and sprinkle evenly over the top, add a little extra grated Parmesan if you want more flavor.

9. Bake for 20 to 25 minutes until bubbly and the topping is golden brown. For extra crust, broil 1 to 2 minutes but watch it closely so it doesn’t burn.

10. Let rest 5 to 10 minutes, sprinkle with 2 tbsp chopped fresh parsley if using, scoop and serve.

Equipment Needed

1. Large pot for boiling the pasta and reserving some pasta water
2. Colander or strainer to drain the pasta
3. 9×13 inch baking dish, greased with butter
4. Large saucepan for the milk and cheese sauce
5. Whisk for the roux and to keep the sauce smooth
6. Rubber spatula or wooden spoon to fold cheese into the sauce
7. Measuring cups and spoons for milk, cream, flour and seasonings
8. Cheese grater (or box grater) for shredding Gouda and cheddar
9. Small bowl for mixing panko with melted butter, plus oven mitts for handling the hot dish

FAQ

Can I swap the smoked Gouda or smoked cheddar for something else?

Yes. Use regular Gouda, sharp cheddar, fontina or Monterey Jack if you like. If you don’t have smoked cheese, add 1/4 to 1/2 tsp smoked paprika or a tiny drop of liquid smoke to get that smoky vibe. It wont be exactly the same, but still delicious.

Do I have to bake it or can I make it on the stove only?

You can skip the oven. Make the sauce, toss with cooked pasta and serve right away. If it thickens while waiting, stir in a splash of milk over low heat to loosen it up. Skip the breadcrumb topping if you dont bake.

My cheese sauce gets grainy sometimes. How do I keep it smooth?

Keep heat low, remove the sauce from heat before adding the shredded cheese, shred cheese fresh (pre-shredded has anti clump stuff), add cheese slowly while stirring, and dont let it boil after the cheese is in. Using full fat cheese and milk helps too.

Can I make this ahead or freeze it?

Yes. You can assemble and refrigerate up to 24 hours before baking. For freezing, bake then cool, or freeze unbaked in an airtight dish up to 2 months. Thaw overnight in fridge before reheating and add a splash of milk if it looks dry. Breadcrumbs get soggy if frozen, so add fresh crumbs before reheating if you want crunch.

What pasta shape and cook time is best?

Elbow macaroni or cavatappi are ideal because they hold sauce. Cook pasta 1 to 2 minutes less than package directions so it finishes cooking in the oven and stays tender not mushy. Same rule if you use gluten free pasta.

How can I make this gluten free or lighter?

Use gluten free pasta and substitute the flour with 2 tbsp cornstarch whisked into the milk, or use a gluten free all purpose flour. For a lighter version use part-skim milk and cut heavy cream to 1/2 cup, or use Greek yogurt stirred in off heat for extra creaminess. Keep in mind texture and richness will change a bit.

Smoked Gouda & Cheddar Mac N Cheese Recipe Substitutions and Variations

Pro Tips

– Cook the pasta just shy of al dente, not fully done. It finishes in the oven so undercooking by a minute or two keeps it from getting mushy, and the reserved pasta water is gold for thinning or helping the sauce cling if it feels gummy later.

– Warm the milk and cream and add them slowly to the roux while whisking, that really cuts down on lumps. If you still get little bits, a quick pass with an immersion blender or pushing the sauce through a fine sieve fixes it fast, and dont ever boil the sauce after the cheese goes in or it gets grainy.

– Grate your own smoked cheeses from blocks, do not use pre-shredded if you can avoid it because of the anti-caking stuff that makes the sauce grainy. Add the cheese off the heat in small handfuls so it melts silky, and if the sauce looks too thick a splash of reserved pasta water or a little extra cream brings it back.

– Give the panko a quick toast in a skillet with the melted butter and a pinch of salt and garlic powder before sprinkling — way better texture than straight from the bag. Or swap in crushed crackers or chips for a more flavorful crunch, and only broil at the very end and watch it the whole time, it goes from perfect to burnt in seconds.

– If you want to make ahead, bake it without the topping, cool, and refrigerate; add the buttered panko just before reheating so it stays crispy. To revive leftovers, stir in a splash of milk or cream and bake covered until bubbly, then uncover and crisp the top.

Smoked Gouda & Cheddar Mac N Cheese Recipe

Recipe by Sarah level

0.0 from 0 votes

Servings

servings

Calories

971

kcal

Equipment: 1. Large pot for boiling the pasta and reserving some pasta water
2. Colander or strainer to drain the pasta
3. 9×13 inch baking dish, greased with butter
4. Large saucepan for the milk and cheese sauce
5. Whisk for the roux and to keep the sauce smooth
6. Rubber spatula or wooden spoon to fold cheese into the sauce
7. Measuring cups and spoons for milk, cream, flour and seasonings
8. Cheese grater (or box grater) for shredding Gouda and cheddar
9. Small bowl for mixing panko with melted butter, plus oven mitts for handling the hot dish

Ingredients

1 lb elbow macaroni or cavatappi, uncooked (about 450 g)
4 tbsp unsalted butter
1/4 cup all-purpose flour (about 30 g)
3 cups whole milk (720 ml)
1 cup heavy cream (240 ml)
1 tsp Dijon mustard
1 tsp Worcestershire sauce (optional)
1/2 tsp smoked paprika
pinch cayenne pepper (optional)
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
8 oz smoked Gouda, shredded (about 2 cups / 225 g)
8 oz smoked cheddar, shredded (about 2 cups / 225 g)
1/2 cup grated Parmesan (optional)
1 cup panko breadcrumbs
2 tbsp unsalted butter, melted (for topping)
2 tbsp chopped fresh parsley, for garnish (optional)

Directions

Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil, cook 1 lb elbow macaroni or cavatappi until just al dente, reserve about 1 cup pasta water, then drain.
Grease a 9×13 baking dish with a bit of butter and set aside.
In a large saucepan melt 4 tbsp unsalted butter over medium heat, whisk in 1/4 cup all-purpose flour and cook 1 to 2 minutes until it smells nutty but not brown.
Slowly whisk in 3 cups whole milk and 1 cup heavy cream (warming them first helps avoid lumps), simmer until thickened about 4 to 6 minutes, whisking so it stays smooth.
Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce if using, 1/2 tsp smoked paprika, a pinch of cayenne if you like heat, 1 tsp kosher salt and 1/2 tsp black pepper. Taste and adjust.
Remove pot from heat and add 8 oz shredded smoked Gouda and 8 oz shredded smoked cheddar in handfuls, stirring until each addition melts into a silky sauce; stir in 1/2 cup grated Parmesan if using. If sauce is too thick add reserved pasta water a splash at a time. Don't let it boil after cheese goes in or it can get grainy.
Toss the drained pasta with the cheese sauce until well coated, then transfer everything to the prepared baking dish.
Mix 1 cup panko breadcrumbs with 2 tbsp melted butter and sprinkle evenly over the top, add a little extra grated Parmesan if you want more flavor.
Bake for 20 to 25 minutes until bubbly and the topping is golden brown. For extra crust, broil 1 to 2 minutes but watch it closely so it doesn't burn.
Let rest 5 to 10 minutes, sprinkle with 2 tbsp chopped fresh parsley if using, scoop and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.