Smoked Gouda Mac and Cheese

How to Smoke Gouda for Smoked Gouda Mac and Cheese

What truly makes this mac and cheese special is the smoked Gouda. You can certainly buy pre-smoked Gouda for this recipe, but if you’re a smoking aficionado, then, by all means, smoke some yourself!

Simply cold smoke the Gouda for 30 minutes to an hour using a smoking tube. Cold smoking, or smoking foods when it’s cooler than 40℉ (5℃) outside, allows you to infuse the cheese with a smoky flavor without melting it.

If you live somewhere where it’s usually warm (or hot), like me, you can modify the smoking technique for the same results. Place some ice on a baking sheet and set a cooling rack above it. Put the cheese atop the cooling rack and smoke. Rotate every 15 minutes or so, and if it starts looking melty at any point, add more ice to your tray. 

Recipe Ingredients

• Pasta – Elbow macaroni gives you that classic macaroni and cheese look and mouthfeel. But you can use other types of macaroni for a fun twist, like bowtie and shell.
• Cheese – Smoked Gouda and mozzarella are wonderfully melty and flavorful, making them ideal for mac and cheese recipes.
• Seasonings – Onion and garlic powder, salt, pepper, and Creole seasoning add depth of flavor and enhance Gouda’s smoky taste.
• Other Sauce Ingredients – For a nice smooth cheese sauce, regular milk, evaporated milk, and flour enhance and thicken it.  

How to Make Smoked Gouda Mac and Cheese

Prep the Ingredients

1. Cook the Pasta – Start by cooking the macaroni according to package instructions until al dente. Drain and set aside.
2. Heat a large skillet over medium heat, then add butter. Whisk in the flour as soon as the butter melts. Then, continue whisking for about a minute until it’s a light tan.
3. Add Milk – Slowly add evaporated milk, a little at a time, followed by regular milk. Stir constantly because you don’t want any lumps. Simmer for 3-5 minutes until the mixture slightly thickens. Turn off the heat.
4. Cheese – Stir in the cheese (a little at a time), onion, garlic powder, salt, pepper, and Creole seasoning (if using any). Continue stirring until everything melts, becoming evenly combined and smooth.  
5. Macaroni – Add the pasta and stir until thoroughly combined, ensuring the sauce covers every macaroni for an even taste and texture. Adjust seasonings to taste.

Bake It!

1. Transfer your mac and cheese mixture into a lightly greased 4-quart baking dish and top with the remaining cheese.
2. Bake at 375℉ (190℃) for 12 minutes or until bubbly. Avoid overcooking because it dries out the mac and cheese.
3. Optional: For an extra touch, lightly broil the top for 1-2 minutes for a slightly brown top.

Recipe Variations

• Mix up the cheeses. A mix of cheeses works well, like sharp cheddar cheese for flavor and Gouda or fontina for creaminess.
• Use a different pasta. Macaroni is nice because the smaller pasta means more cheesy goodness in every bite. But you can literally use any pasta to make mac and cheese. Baked spaghetti and cheese is awesome.
• Make it gluten-free. Use gluten-free macaroni noodles and swap out the regular flour in the cheese sauce for gluten-free baking flour. Or you can do a keto swap with diced cauliflower.

Tips and Tricks

• Use good-quality block cheese for better flavor and meltability. The pre-grated stuff has additives that keep it from clumping but make it less desirable for a cheese sauce.
• Don’t overcook the pasta. If the noodles get too soft, they tend to go mushy in the cheese sauce and stick together when baking. It doesn’t make for the best mouthfeel. Instead, remove them from the heat and drain them as soon as they’re al dente. 

Make-Ahead Instructions

To make this dish ahead, complete all the steps except for the final bake in the oven. Let the cooked mac and cheese completely cool before covering and refrigerating it for 1-2 days.

Note: Sometimes, the pasta soaks up extra moisture and dries the sauce. So, if you’re going to make it ahead, you might want to add a couple extra tablespoons of milk to the sauce.

You can also freeze mac and cheese for up to three months. Again, add extra moisture to the sauce so it doesn’t dry out.

When you’re ready to serve it, pull it from the fridge about half an hour before baking. Then, bake as directed in the recipe. 

Serving and Storage Instructions 

Serve melty, gooey smoked Gouda mac and cheese fresh out of the oven.

If you have leftovers, refrigerate them in an airtight container. To reheat them, pop a dish in the microwave. You can also reheat mac and cheese on the stovetop. Just set the burner to medium heat, add a splash of milk, and stir the mac and cheese until heated.

What Goes With Smoked Gouda Mac and Cheese

Try serving this luxurious dish alongside a simple protein, like grilled chicken tenders or smoked pulled chicken. I like to add a side of veggies, too, to balance out all those carbs. A grilled Caesar salad always adds crunch and freshness, as do grilled carrots, which add a pretty pop of color to the meal. 

More Perfect Side Dishes to Try

• Sweet Smoked Baked Beans
• Smoked Corn on the Cob
• Pellet Grilled Cabbage
• Smoked Brussels Sprouts
• Juicy Smoked Pineapple