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Smoked Gouda Baked Mac Cheese

Indulge in the creamy and smoky flavors of this comforting baked mac and cheese, made with elbow macaroni, smoked Gouda, and sharp cheddar for a delightful twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 1350
Ingredients Method Notes

Ingredients
  

Pasta and Cheese
  • 8 oz elbow macaroni Cook according to package instructions until al dente.
  • 2 cups smoked Gouda cheese, shredded Choose a fresh variety for best flavor.
  • 1 cup sharp cheddar cheese, shredded Can be substituted with Monterey Jack or pepper jack.
Sauce Ingredients
  • 2 cups milk Can use almond or oat milk for dairy-free option.
  • 1/4 cup unsalted butter Or substitute with olive oil or dairy-free butter.
  • 1/4 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and pepper to taste Essential for seasoning.
  • 1/2 cup breadcrumbs (optional) For a crunchy topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Gather and prepare all ingredients, shredding the cheeses if necessary.
  2. Cook the macaroni according to the package instructions until al dente, then drain and set aside.
Making the Cheese Sauce
  1. Melt the unsalted butter in a medium saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until lightly golden.
  2. Gradually whisk in the milk, stirring constantly to avoid lumps until the mixture thickens.
  3. Add smoked Gouda and sharp cheddar cheese to the sauce, stirring until melted and smooth. Season with garlic powder, onion powder, salt, and pepper.
Combining and Baking
  1. In a large bowl, combine the cooked macaroni with the cheese sauce, ensuring every piece is well coated.
  2. Transfer the mixture to a greased baking dish. If using, sprinkle breadcrumbs on top.
  3. Bake in the preheated oven for 25-30 minutes until the top is golden and bubbly.
  4. Allow to cool for a few minutes before serving warm.

Notes

For best results, avoid overcooking the macaroni and ensure to season the cheese sauce properly. You can store leftovers in the refrigerator for 3-4 days, or freeze for 2-3 months.