Smoked Gouda Mac and Cheese
Smoked Gouda Mac and Cheese is a delicious combination of a smoky, velvety cheese sauce with tender pasta. It's pure comfort food in a bowl and a unique and welcoming twist to classic mac and cheese. It's delicious with pan-roasted asparagus or serve it with Cheeseburger Sliders made with Hawaiian Sweet Rolls for a delicious, hearty meal and be sure to check out Chicken Spaghetti with Rotel for another cheesy main meal.
Servings: 6 as a side dish
Calories: 644kcal
Ingredients
- 8 ounces cavatappi pasta, or any shape pasta about 2 ½ to 3 cups dry pasta, cooked and drained
- 2 teaspoons garlic salt
- 2 cups shredded smoked gouda cheese plus ¼ cup extra for the topping
- 1 cup shredded white cheddar cheese plus ¼ cup extra for the topping
- ¼ cup butter
- ¼ cup flour
- 2 cups 2% milk, OR as an option use whole milk or half and half
- 1 teaspoon salt
- ½ teaspoon white pepper
- ½ teaspoon smoked paprika
- 3-4 slices bacon (optional garnish) cooked and crumbled
Instructions
- Preheat oven to 350°F
- Spray a 9”x9” or any 2-quart baking pan with cooking spray (Pam) or grease lightly with shortening.
Cook Pasta & Make Cheese Sauce
- Fill a 3-4 quart saucepan about ¾ full of water. Place the pan on the stove and heat the water over high heat, until boiling.
- Once the water starts to boil, stir in 2 teaspoons of garlic salt and stir until the salt dissolves. (This should take just a few seconds.)
- Add the pasta to the boiling water and stir. Set the time and cook the pasta for 9-10 minutes. You’ll want the pasta to be al dente, or somewhat firm, so the cooking time will vary depending on what shape of pasta you use.
- While the pasta is cooking, grate the smoked gouda and white cheddar cheese. Set aside.
- Drain the pasta and leave it in the colander.
- Place the same pan used to cook the pasta back on the stove, turn the heat to medium-low and add the butter. Once the butter melts, whisk in the flour and keep whisking for one minute so the butter and flour blend together.
- Pour the milk into the pan and continue whisking until the ingredients start to create a creamy sauce. Increasing the heat a little is fine, but watch it carefully so it doesn’t scorch.
- Stir until the sauce thickens a little, turn off the heat and add the smoked gouda cheese, white cheddar cheese, smoked paprika, white pepper and salt. Stir until blended. Add the cooked pasta to the saucepan with the cheese sauce. Stir again. You could enjoy the mac anc cheese right away, but it's best after baking in the oven.
- Spread the pasta and cheese sauce into a 9” x 9” or any 2-quart baking dish. Place the dish in the preheated oven.
Bake
- Bake for 20-30 minutes, uncovered until the edges are bubbly and the center of the mac and cheese is hot.
- After you remove the dish from the oven, stir the baked mac and cheese gently (one or two quick turns with the spoon) and sprinkle the reserved smoked gouda cheese and white cheddar cheese on top. Cover the dish with foil, like a tent so the heat from the baked macaroni melts the added cheese. Let the covered dish set for 10 minutes or until the cheese melts. As an option, sprinkle the cooked and crumbled bacon on the top and serve.
Notes
I like using 2% milk but I've made this recipe using half and half and wow, does that make for a rich cheese sauce! If you prefer an ultra creamy cheese sauce half and half is a great option.
Nutrition
Calories: 644kcal | Carbohydrates: 38g | Protein: 34g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 139mg | Sodium: 2040mg | Potassium: 336mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1033IU | Vitamin C: 0.2mg | Calcium: 793mg | Iron: 1mg
