Smoked Gouda Mac & Cheese takes everybody’s favorite comfort food up a notch ~ this easy stove top macaroni and cheese recipe can be on the table in under an hour.
Are you bored with mac and cheese? I bet that’s because you’re not changing up your routine! If you’ve been making the same old mac and cheese with shredded cheddar and elbow noodles for years, that’s your problem. My smoked Gouda mac and cheese is just one example of how you can freshen up this old favorite.
Here’s how I made this cozy and quick weeknight meal slightly less predictable: by using lots of smoked Gouda cheese and a premium imported Italian pasta. 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 here, just a creamy basic jazzed up with a nice smokey flavor and a new ‘noodle’. Make it right on the stovetop, but pop it under the broiler for a crispy finish.
shopping list for smoked Gouda mac and cheese
- smoked Gouda cheese
- could you use another smoked cheese? Absolutely! Experiment, you might try smoked cheddar or smoked Gruyère.
- pasta
- again, look beyond the elbows, there’s a whole fabulous world of pasta shapes just waiting to be tried. Mine is a “Trottle” imported from Italy. It’s chunky spiral shape really holds that thick cheese sauce.
- half and half
- half and half is a dairy product made with half whole milk and half cream.
- butter
- flour
what exactly is smoked cheese?
Smoked cheese is Cold Smoked: This method uses lower temperatures (around 68-86°F) and exposes the cheese to smoke for an extended period. The cheese takes on a wonderful smokey flavor.
why us pasta di Gragnano I.G.P. in your smoked Gouda mac and cheese
What is this? It’s the best of the best Italian pasta ~ a type of high-quality dried pasta produced under strict regulations in a specific region of Italy. It’s made from high quality durum wheat semolina, using traditional bronze dies to cut the pasta shapes. Bronze dies create a rougher texture on the pasta surface, which allows sauces to cling more effectively. Basically this pasta instantly elevates mac and cheese.
Look for this pasta in specialty stores, and online. Cost Plus/World Market has an amazing selection. It’s worth seeking out, in my opinion. The “trottole” (or “spinning tops in Italian) I used was chewy and meaty, making the meal super satisfying.
tips for broiling mac and cheese
This is a quick stove top recipe but I did finish the dish with even more of that smokey Gouda and ran it under the broiler. This adds a nice crust to the dish, just be careful not to overdo it.
- Make sure you use broiler safe dishes! You can use individual little cast iron skillets like I did, or put the whole recipe in one larger skillet.
- Place the pan in the top rack next to the broiler and check every 10 seconds or so. Pull it out just after you get a little bit of browning. If you leave it too long your cheese will start to separate.
more macaroni and cheese
- Pimento Macaroni and Cheese
- Meatball Macaroni and Cheese
- Jamie Oliver’s Easy Sausage Carbonara
- Cacio e Pepe Macaroni and Cheese
- How to Make Mac and Cheese without a recipe!
- Flamin’ Hot Cheetos Macaroni and Cheese
- Instant Microwave Macaroni and Cheese
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Smoked Gouda Mac and Cheese
Ingredients
- 3/4 lb shaped pasta, cooked in well salted water until just al dente, and drained
- salt
- 2 Tbsp butter
- 2 Tbsp all purpose flour
- 2 cups half and half
- 1 lb smoked Gouda cheese, grated
Instructions
- Cook the pasta to al dente in plenty of well salted water, drain and set aside.
- Meanwhile melt the butter in a pan and add the flour. Whisk to combine, and cook for a minute or so, stirring constantly.
- Add the half and half and whisk to combine, continuing to heat until the mixture is thickened. Note: you won't quite bring it to a boil, but almost.
- Set aside about a cup of the cheese to use as a topping later. Take the pan off the heat and stir in the remaining cheese, stir until all of the cheese is incorporated and the sauce is smooth. This can take a few minutes, keep stirring until the sauce is silky. If you like you can put the pan back on the still warm stove (but don't turn on the heat.)
- Mix the macaroni with the sauce, and now heat everything through over medium heat. Ladle into a baking dish or individual dishes.
- Sprinkle with the reserved cheese on top and put under the broiler until the cheese is browned. This will happens very quickly, don't walk away!
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! 🙂
About how many people does this feed?
It feeds 2 very hungry or 4 normally hungry people 🙂
I can’t believe I just found this recipe. Made it today and it is amazing. Thank you!
You’re welcome!!
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!
Ooooh, bacon….thanks for the feedback Christine 🙂
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??
You might try freezing it, Lamb.
Was going to try this tonight but need to double it, do I need to make any adjustment to the recipe?
I haven’t doubled it so I’m not certain, Rita. I think you’ll be ok!
I love mac cheese n i am going to try it with the smoked goulda… Can never get the same taste like my beloved mother used to make us but she added mustard ( English) just a tea spoon of it to the rue just to give it a little bite i add a little bit more but just makes the cheese sauce
Thanks for visiting and taking the time to comment Maureen – I know how frustrating it is to try to recapture food memories! I hope you enjoy this one!
I made this last night, my only problem was it seemed the gouda was having trouble melting completely….any ideas? Inferior cheese? 🙂 Didn’t know Costo sells big hunks of Smoked Gouda…great to know!
Thanks for this easy and wonderful recipe!!
Hmmm, not sure why it wouldn’t melt. Make sure to grate the cheese completely, and you can put the pan back on the heat if necessary to completely melt any remaining chunks of cheese. Hope you give it another try, maybe with a different brand of cheese, Terri.
This also makes a really good fettuccine!
Hi, I just wanted to clarify. Is this recipe meant to use:
1) 2 cups of cooked elbow macaroni (as I interpret the recipe), or
2) is it 2 cups of uncooked elbow macaroni (which after boiling would yield about 4 cups cooked macaroni)?
Thanks!
I just updated to be clearer…it’s 2 cups of DRY macaroni!
Thanks Sue!
I am making this for the 2nd time tonight. But this time I’m adding bacon! Last time it was awesome so I can’t wait to see how this time will turn out! Thanks for the fantastic recipe!!!
Good idea, and you’re welcome!