Smoked Gouda Mac & Cheese




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Smokey Gouda Mac and Cheese, cropped

Smoked Gouda Mac & Cheese takes everybody’s favorite comfort food up a notch ~ this easy and delicious meal can be on the table in under an hour.

smokey gouda macaroni and cheese

My second daughter just barely made it home yesterday after she and her boyfriend were stranded for the night in the Denver airport.  They slept on the floor and she had to unpack her bag and cover herself with clothes just to keep warm… so I suddenly have a fuller house, and kitchen, than we’ve had all year.  And even though it’s just a few days till Christmas I still need to feed everybody, preferably on a regular basis, and preferably without a lot of fuss because, eeeps, I’ve got stuff to do…lots of stuff to do.  I made this cozy and quick weeknight meal slightly less predictable by using lots of smoked Gouda cheese.  I picked up a huge block of the stuff at Costco the other day, in fact, I’m not sure I’ve ever bought a bigger hunk of cheese, and I really went to town with it in in this dish.  There’s nothing earth shattering about it, just a creamy basic jazzed up with a nice smokey flavor.

Smokey Gouda Mac and Cheese 2

I’m loyal to my favorite mac and cheese recipe because it always turns out perfectly and is easy to remember since everything is in denominations of “2” —  2 cups of pasta, 2 tablespoons of butter & flour, 2 cups of milk.  2 cups of cheese.  In this case I topped the finished dish with even more of that smokey Gouda and ran it under the broiler.  What’s not to like?

Smokey Gouda Mac and Cheese 3

This warmed my daughter right up, and it’ll do the same for your crew, but it’s rich stuff, I would dole it out in small portions and serve with a salad.  Now I’ve got to tackle that wheel of Brie and boulder sized wedge of cheddar…I have no self control at Costco!

Macaroni and Cheese made with lots of smoked Gouda cheese

Smokey Gouda Mac and Cheese
Rate this recipe
9 ratings

Yield: serves 4

Smokey Gouda Mac and Cheese

Ingredients

  • 2 rounded cups dry macaroni, cooked in well salted water until just al dente, and drained
  • 2 Tbsp of unsalted butter
  • 2 Tbsp all purpose flour
  • 2 cups whole milk
  • salt and pepper to taste
  • 2 cups grated smoked Gouda cheese, plus more for topping

Instructions

  1. Set oven to 350F
  2. Melt the butter in a pan and add the flour. Whisk to combine, and cook for a minute or so, stirring constantly.
  3. Add the milk and whisk to combine, continuing to heat until the milk comes to a simmer and is thickened.
  4. Take the pan off the heat and stir in the cheese, stir until all of the cheese is incorporated and the sauce is smooth. Add salt and black pepper to taste.
  5. Mix the macaroni with the sauce, and pour into a baking dish or individual dishes. Bake for about 30 minutes until bubbling throughout.
  6. Sprinkle more cheese on top and put under the broiler until the cheese is browned.

notes:

  • Try other smoked cheese in this recipe like mozzarella, cheddar, or Gruyere.

 

 

don’t forget to pin this yummy Smokey Gouda Mac and Cheese!

Smoked Gouda Mac & Cheese takes everybody's favorite comfort food up a notch ~ this easy and delicious meal can be on the table in under an hour. #macaroniandcheese #smokedgouda #goudamacaroniandcheese #Easymacandcheese #macandcheeserecipe #pasta #easydinner #onehourdinner #smokedmacaroniandcheeserecipe #comfortfood

 

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57 Comments

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  • Reply
    Katlyn
    September 4, 2018 at 5:29 am

    I NEVER leave responses but after making this recipe I had to! OMG! This is amazing! I had Gouda mac n cheese at a restaurant about a year ago & I have been wanting to go back ever since but now I don’t have to! This recipe is perfect!

    • Reply
      Sue
      September 4, 2018 at 7:24 am

      It’s that smoked cheese, makes all the difference ;) Glad you loved it Katlyn!

  • Reply
    Emily
    December 23, 2017 at 8:44 am

    Hi there! This recipe looks great! Out of curiosity where did you buy the serving dishes?

    • Reply
      Sue
      December 23, 2017 at 9:19 am

      This is an older recipe Emily, but I’m pretty sure I got those enameled cast iron pots at Marshalls. I love Marshalls ;)

  • Reply
    Audrey
    January 21, 2017 at 3:36 pm

    What size baking dish would you use? I have a family of 5 healthy eaters. Would you double the recipe? Planning on serving as a main course with a salad!

    Thanks!

    • Reply
      Sue
      January 21, 2017 at 3:59 pm

      Hi Audrey ~ I usually make this in a medium sized casserole, my oval is 10 inches long. I think if you doubled it, it would go in a 9×13 rectangle pan pretty well.

      • Reply
        Sue
        January 21, 2017 at 4:00 pm

        And yes, I would double it for your family.

        • Reply
          Brandy mcintire
          August 5, 2017 at 9:58 am

          Sue, can you use 2 percent milk instead of whole?

          • Sue
            August 5, 2017 at 11:24 am

            Yes, you can Brandy.

      • Reply
        Jennifer Woody
        November 30, 2017 at 5:57 pm

        How would prepare in a crock pot? Needing this for a work pot luck, not keen on spending a lot of time preparing at the job.

        • Reply
          Sue
          December 2, 2017 at 7:29 am

          I think to make mac and cheese in a crock pot you need a special recipe that’s formulated for that, Jennifer, I’m pretty sure this one won’t work. You could try it if you’re up for experimenting, using raw pasta, and evaporated milk in place of the milk, but I can’t guarantee anything. Maybe you can look up a crock pot recipe and substitute the smoked Gouda for a similar effect?

  • Reply
    Mac
    November 17, 2016 at 10:22 am

    Is it possible to make this ahead to step 4, and refrigerate for a day or two?

    • Reply
      Sue
      November 17, 2016 at 4:05 pm

      I haven’t done it that way myself, Mac, but I assume you could.

  • Reply
    Gayle Trunfio
    October 22, 2016 at 12:59 am

    Earlier this week while playing “tourist,” I discovered a local smokehouse and couldn’t resist buying some of their smoked cheeses … Havarti with Dill, Monterey Jack, Swiss, Extra Sharp Cheddar, Provolone, and Mozzarella. THANK YOU for sharing this recipe … now I can stop searching the internet! :)

  • Reply
    Terri
    June 17, 2016 at 5:58 pm

    About how many people does this feed?

    • Reply
      Sue
      June 17, 2016 at 6:03 pm

      It feeds 2 very hungry or 4 normally hungry people :)

  • Reply
    Teresa
    June 8, 2016 at 3:19 pm

    I can’t believe I just found this recipe. Made it today and it is amazing. Thank you!

    • Reply
      Sue
      June 8, 2016 at 3:34 pm

      You’re welcome!!

  • Reply
    Christine
    January 8, 2016 at 9:19 am

    Hi!! I found this recipe on Pinterest. I’ve never had a homemade mac and cheese recipe turn out, but this was awesome! Loved it. Added a bit if bacon and did half smoked Gouda, half sharp cheddar. Thanks!

    • Reply
      Sue
      January 8, 2016 at 10:19 am

      Ooooh, bacon….thanks for the feedback Christine :)

    • Reply
      Lamb
      July 31, 2018 at 12:18 am

      I was about to ask if that’s be a fair cheese combo! Thank you! I’m making it later today:). I might make some bacon jam and also add a crispy Panko crust. I guess I’ll know soon enough!

      For the contributors – is this an acceptable “make ahead” dish? I always have to make things in advance.

      TIA??

      • Reply
        Sue
        August 1, 2018 at 7:10 am

        You might try freezing it, Lamb.

  • Reply
    Rita
    August 29, 2015 at 12:54 pm

    Was going to try this tonight but need to double it, do I need to make any adjustment to the recipe?

    • Reply
      Sue
      August 29, 2015 at 2:14 pm

      I haven’t doubled it so I’m not certain, Rita. I think you’ll be ok!

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