I don’t mess around when it comes to mac and cheese. My husband can’t get enough of this smoked gouda mac and cheese, so I always bring my best. This baked mac is rich, ultra creamy, and packed with smoky, cheesy flavor.
I started using smoked gouda in baked mac and cheese years ago after a coworker suggested it, and I never looked back. I hope you love this smoked gouda mac and cheese as much as we do.
Serve it alongside roasted meats or collard greens for a comforting, complete meal.
What is smoked gouda?
Smoked gouda is a semi-soft Dutch cheese with a smooth, creamy texture and a mild smoky note. It’s often smoked over hickory or oak, which lends a savory depth that complements richer cheeses like cheddar and Colby Jack in dishes such as mac and cheese.
Ingredients for smoked gouda mac and cheese recipe
- Macaroni or cavatappi – ridged shapes hold the sauce well.
- Unsalted butter – the base for the roux and adds richness.
- Flour – thickens the sauce for a creamy texture.
- Half and half – gives a smooth, rich sauce; milk and cream can be substituted.
- Cream cheese – makes the sauce extra silky.
- Smoked gouda – the star ingredient for a subtle smoky flavor.
- Mild cheddar – for classic cheesy taste and meltability.
- Colby Jack – adds creaminess and rounds out the cheese blend.
- Salt, black pepper, smoked paprika, and garlic powder – enhance and balance the flavors.
The complete recipe with exact measurements appears in the recipe card below.
How to make mac and cheese with smoked gouda
Shred all the cheeses and remove the smoked gouda rind before shredding. Preheat the oven to 350°F. Cook the macaroni until al dente following package directions.
In a saucepan over medium heat, melt the butter. Reduce to medium-low and whisk in the flour to form a roux, about 2 minutes until smooth and free of lumps. Add the half and half gradually, whisking constantly until the mixture is smooth, then stir in the cream cheese until mostly incorporated.
Whisk in the shredded cheeses a bit at a time, reserving some for the top. If the sauce becomes too thick, add a splash more half and half. Season with black pepper, smoked paprika, garlic powder and a pinch of salt to taste.
Combine the cooked, drained macaroni with the cheese sauce, then transfer half of the mixture to a greased 8×8-inch baking dish. Sprinkle some of the reserved cheese, add the remaining macaroni, and top with the rest of the cheese.
Bake at 350°F for about 35 minutes, or until the top is golden and bubbly. Let it cool slightly before serving.
Commonly Asked Questions
Yes. Cavatappi, penne, or shells all work well and trap the cheese sauce nicely.
Definitely. Smoked gouda adds a subtle, savory smokiness that deepens the overall flavor.
Use equal parts milk and cream as a substitute. Evaporated milk or heavy cream can also work, though they change the richness slightly.
Yes—stir in cooked bacon, caramelized onions, or roasted vegetables for variety.
Please leave a review if you try this recipe; feedback helps me keep improving and creating great dishes.
Smoked Gouda Mac and Cheese
Ingredients
- 2 c Macaroni (or cavatappi)
- 4 tbsp Unsalted butter
- 2 tbsp Flour
- 1 3/4 c Half and half, room temperature
- 4 oz Cream cheese, room temperature
- 1 c Smoked gouda, shredded
- 1 c Mild cheddar, shredded
- 1/2 c Sharp cheddar, shredded
- 2 c Colby Jack, shredded
- 1/8 tsp Black pepper
- 1/4 tsp Smoked paprika
- 1/4 tsp Garlic powder
Instructions
- Preheat the oven to 350°F.
- Cook the macaroni in boiling salted water until al dente. Drain and set aside.
- Heat a saucepan over medium. Melt the butter, reduce heat to medium-low, then whisk in the flour until smooth and cooked, about 2 minutes.
- Add the half and half in batches, whisking until smooth. Bring to medium heat, add the cream cheese, and stir until mostly incorporated.
- Whisk in the shredded cheeses gradually, reserving about 1 3/4 cups of cheese for topping. If the sauce thickens too much, thin with a little more half and half.
- Season the sauce with black pepper, smoked paprika, and garlic powder. Remove from heat.
- Stir the cooked macaroni into the cheese sauce until combined. Transfer half to a greased 8×8-inch baking dish, sprinkle some reserved cheese, add the remaining macaroni, and top with the rest of the cheese.
- Bake for 35 minutes or until the top is golden brown and bubbly. Let cool slightly before serving.
Notes
If you prefer a less creamy texture, omit the cream cheese.
To reduce cheesiness, remove 1 cup of the total cheese amount.
If smoked gouda doesn’t melt fully on top, reserve only cheddar for the topping to get a golden crust.
Nutrition
Calories: 846 kcal | Carbohydrates: 36 g | Protein: 38 g | Fat: 62 g | Saturated Fat: 37 g
Nutrition information is an approximation.
Additional Info
Author: August DeWindt
Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: 6
Course: Holiday, Side Dishes | Cuisine: American