Smoked Gouda Mac and Cheese is ultra creamy, rich, and packed with a smoky flavor that takes classic mac and cheese to the next level. Made with a blend of smoked gouda and white cheddar, this easy stovetop recipe comes together quickly and creates a smooth cheese sauce every time!

A pot filled with creamy macaroni and cheese topped with chopped herbs. A wooden spoon is stirring the pasta, and a gray-striped towel rests beside the pot.

Quick Snapshot:

  • Total Time: About 30 minutes
  • Pan Size: Saucepan or large skillet
  • Best Tip: Shred your own cheese for best results, as it melts (and tastes) better than the bagged kind
  • Perfect for: A filling side dish; a quick dinner; parties; hosting a dinner party

If your mac and cheese has ever turned out bland, dry, or just kinda blah, this mac and cheese with smoked gouda is the recipe that fixes all of that!

The secret isn’t complicated techniques or fancy ingredients…it’s a silky, flavorful cheese sauce and using the right combination of cheeses to create that rich flavor.

What makes it so good? Smoked gouda brings that subtle, savory flavors that regular mac and cheese often lacks, while white cheddar adds a sharp, creamy finish.

Together, they create a sauce that’s smooth, bold, and all-around delicious. This is the kind of mac and cheese that’s easy to make and disappears just as fast!

And because I only share recipes that I have perfected, I tested this recipe four times to ensure that you’re getting lots of flavor and super creamy mac and cheese. And if you follow me on Instagram, you might remember this reel that became popular!

In fact, mac and cheese is my specialty. This stovetop version is one of my most popular recipes, and this garlic parmesan mac, queso mac and cheese, and Instant pot creamy mac and cheese are just as delicious.

Want a microwave version? This microwave mac and cheese hits the spot for when your craving hits NOW!

Creamy cheese elbow noodles in a large white pot, garnished with chopped herbs. A wooden spoon rests in the pot. Nearby are a cheese grater, a block of cheese, a dish of herbs, salt and pepper shakers, and a striped towel.

Ingredient Notes:

  • Smoked gouda cheese: The star of the show. This adds a rich, smoky depth that sets this mac and cheese apart. It melts beautifully and gives the sauce that signature flavor.
  • White cheddar cheese: Balances the smokiness with a sharper, creamy bite. It also helps create a smooth, well-rounded cheese sauce.
  • Heavy whipping cream + milk: This combination creates the perfect rich and silky base.
  • Butter + flour (roux): The foundation of the sauce. This helps thicken everything and keeps the cheese sauce smooth and cohesive.
  • Smoked paprika: Enhances the smoky flavor without overpowering the dish.
  • Pasta (shells or elbow noodles): Shapes with ridges or curves work best for holding the sauce.
Dry pasta shells, two measuring cups of milk, a small bowl of flour, a pat of butter, spices in a small dish, and several blocks of cheese on a wooden board are arranged on a white surface.

How to Make Smoked Gouda Macaroni and Cheese:

This recipe is a breeze to whip up! Be sure to check out the recipe card towards the bottom of the page for a full list of ingredients and directions.

  • Cook pasta until al dente, then drain and set aside
  • Melt butter in a pot and whisk in flour to create a roux
  • Slowly whisk in milk and cream, then add seasonings and cook until slightly thickened
A white pot with a thin layer of melted butter spread across the bottom, sitting on a light-colored surface.
A metal whisk rests in a white, round pot containing a creamy liquid speckled with black pepper, placed on a light-colored surface.
  • Reduce heat and stir in cheeses until smooth and melted
  • Add cooked pasta and toss to coat, adding a splash of milk if needed
  • Let sit for 5 minutes to thicken, then serve warm
A white pot filled with creamy, light orange cheese sauce sits on a light-colored surface.
A white pot filled with creamy pasta shells in a thick, light yellow cheese sauce, set on a light-colored surface.

Best Cheese Combination for a Smooth Sauce:

Using a mix of cheeses is key to getting that perfect texture!

For best results:

  • Shred cheese from a block for smoother melting (and a better taste)
  • Avoid high heat once the cheese is added to prevent a grainy texture
  • Stir continuously until fully melted and creamy

How to Keep Mac and Cheese Smooth (No Grainy Sauce):

A smooth cheese sauce comes down to a few simple techniques:

  • Keep heat on low when adding cheese
  • Add cheese gradually instead of all at once
  • Avoid boiling after the cheese is added, otherwise it can turn gloppy
  • Use freshly shredded cheese for the best meltiness

If your sauce thickens too much, just stir in a splash of milk until it loosens up again.

Creamy macaroni and cheese with shell pasta in a pot, topped with chopped herbs. A wooden spoon is stirring the cheesy mixture. A striped towel is partially visible beside the pot.

Best Pasta Shapes:

While elbow macaroni is classic, other shapes work just as well (or even better):

  • Shells: My preferred choice, as it’s perfect for hiding the extra sauce inside
  • Cavatappi: Twists and ridges hold onto every bite (I love using this shape, too)
  • Rotini: Great for a slightly firmer texture

Make Ahead and Storage Tips:

This is best served right away, but you can easily prep it ahead or save leftovers.

To store:

  • Refrigerate in an airtight container for up to 4 days

To reheat:

  • Warm on the stovetop or in the microwave with a splash of milk
  • Stir frequently to bring back the creamy texture

To make ahead:

  • Prepare the recipe fully, then store and reheat when ready to serve
A white bowl filled with creamy macaroni and cheese shells, garnished with chopped herbs. A small dish of herbs, a striped napkin, and blocks of cheese are nearby.

Variations:

  • Add crispy bacon for a smoky, savory twist
  • Stir in cooked chicken or sausage to make it a full meal
  • Mix in spinach or broccoli for a veggie boost
  • Top with toasted breadcrumbs for a little crunch

Serving Suggestions:

This rich and creamy mac and cheese pairs well with simple sides:

Creamy macaroni and cheese with shell pasta in a pot, topped with chopped herbs, being stirred with a wooden spoon.

If you give this recipe a try, I’d love to hear how it turned out for you! Leave a comment below, share a photo with me on Instagram (tag @pumpkin_n_spice), or save this recipe to Pinterest so you can make it again whenever the craving hits!

More Mac and Cheese Recipes to Try:

Creamy macaroni and cheese with shell pasta in a pot, topped with chopped herbs. A wooden spoon is stirring the cheesy mixture. A striped towel is partially visible beside the pot.
Gayle Bialas

Smoked Gouda Mac and Cheese

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Smoked Gouda Mac and Cheese is ultra creamy, rich, and packed with a smoky flavor that takes classic mac and cheese to the next level. Made with a blend of smoked gouda and white cheddar, this easy stovetop recipe comes together quickly and creates a smooth cheese sauce every time!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1 pound pasta, such as shells or elbow noodles
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 2 cups heavy whipping cream
  • 2 cups milk, any kind (I used 2%)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 16 ounces smoked gouda cheese, shredded (roughly 3 cups)
  • 8 ounces white cheddar cheese OR Gruyère, shredded (roughly 2 cups)

Equipment

Method
 

  1. In a large pot, cook noodles according to package directions until al dente. Drain and set aside.
  2. In a medium pot, melt butter. Then slowly whisk in flour to form a roux.
  3. Slowly add milk and heavy cream, whisking until combined. Then add garlic powder, salt, pepper, onion powder, and paprika and whisk well to combine. Heat mixture until it bubbles over medium heat and thickens slightly.
  4. Reduce heat to low and add in cheeses. Stir until melted and smooth, then remove from heat. Add pasta to cheese mixture and toss to combine. If mixture is too thick, add 1-2 tablespoons of milk and go from there.
  5. Let the noodles sit for 5 minutes to thicken. Serve immediately.

Video

Notes

  • This mac and cheese tastes best when you shred/grate blocks of cheese instead of the bagged kind, as it melts (and tastes) better.
  • Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
  • See my tips and tricks for making this mac and cheese above the recipe box. 
  • Adapted from my creamy mac and cheese recipe.

Did you make this recipe?

Mention @pumpkin_n_spice or tag #pumpkin_n_spice!