Smoked Gouda Mac and Cheese
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!
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)
Instructions
- In a large pot, cook noodles according to package directions until al dente. Drain and set aside.
- In a medium pot, melt butter. Then slowly whisk in flour to form a roux.
- 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.
- 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.
- 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.