Smoked Gouda Mac and Cheese

Melty, gooey, smoky, Gouda mac and cheese takes an already iconic dish and elevates it to new heights. Made from scratch mac and cheese with smoked Gouda is a mac and cheese like no other.

5 from 1 vote

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Course: Side Dish

Cuisine: Southern

Keyword: easy, mac and cheese, macaroni and cheese, smoked

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 679kcal

Author: Imma

Ingredients

1 pound (450g) uncooked macaroni
⅓ cup (40g) flour
1 12-ounce can evaporated milk
2½ cups (590ml) milk
1 tablespoon (6g) onion powder
1 tablespoon (5g) garlic powder
2 teaspoons (4g) Creole seasoning
½-1 cup (60-120g) mozzarella cheese, grated
1½-2 cups (180-240g) smoked Gouda cheese, grated
salt and pepper to taste

Instructions

Cook the macaroni according to package instructions until al dente. Drain and set aside.
Heat a large skillet over medium heat, add butter, and whisk in flour as soon as the butter melts, then continue whisking for about a minute until it's a light tan color.
Slowly add evaporated milk, a little at a time, followed by milk, constantly stirring because you don't want any lumps. Simmer for 3-5 minutes until the mixture slightly thickens. Turn off the heat.
Stir in the cheese (a little at a time), onion, garlic powder, salt, pepper, and Creole seasoning (if using any). Continue stirring until everything's melted, evenly combined, and smooth.
Add the pasta and stir until thoroughly combined, ensuring the sauce covers every macaroni for an even taste and texture. Adjust seasonings to taste.
Transfer the pasta mixture into a lightly greased 4-quart baking dish and top with the remaining cheese.
Bake at 375℉ (190℃) for about 12 minutes or until bubbly. Please don't overcook because it dries out the mac and cheese.
Optional: For an extra touch, lightly broil the top for 1-2 minutes for a slightly brown top.

Notes

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.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition