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Cozy Smoked Gouda Mac and Cheese: Best Homemade Recipe

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This creamy, smoky baked mac and cheese features a perfect balance of smoked Gouda and sharp cheddar, topped with a crunchy panko crust. It’s comfort food reimagined—rich, satisfying, and perfect for cozy nights.

Ingredients

Scale
  • 1 pound (450g) elbow macaroni
  • Salt for pasta water
  • 4 tablespoons (56g) unsalted butter
  • 1/4 cup (31g) all-purpose flour
  • 3 cups (710ml) whole milk, warmed
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) smoked Gouda, shredded
  • 4 ounces (115g) sharp cheddar cheese, shredded
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup (100g) panko breadcrumbs
  • 2 tablespoons (28g) unsalted butter, melted
  • 1/4 cup (25g) grated Parmesan cheese
  • Pinch of smoked paprika for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Butter your 9×13-inch baking dish lightly.
  2. Bring a large pot of salted water to a boil. Add 1 pound of elbow macaroni and cook until al dente, about 1-2 minutes less than package directions. Drain but do not rinse.
  3. In a large saucepan or Dutch oven over medium heat, melt 4 tablespoons of butter. Whisk in 1/4 cup of flour and cook, stirring constantly, for about 2 minutes until nutty and sand-like.
  4. Slowly pour in the warm milk and heavy cream while whisking constantly. Continue whisking until smooth and thickened, about 3-4 minutes.
  5. Reduce heat to low. Add shredded smoked Gouda and sharp cheddar one handful at a time, stirring until each addition is fully melted. Stir in Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and pepper. Taste and adjust salt if needed.
  6. Add the cooked pasta to the cheese sauce and stir gently until every piece is coated. Pour into the prepared baking dish and spread evenly.
  7. In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and a pinch of smoked paprika. Sprinkle over the mac and cheese.
  8. Bake for 20-25 minutes until topping is golden brown and sauce is bubbling. For a darker crust, broil for 1-2 minutes, watching closely.
  9. Let rest for 5-10 minutes before serving.

Notes

Shred your own cheese from blocks for smooth melting. Warm milk and cream before adding to roux to prevent lumps. Let the finished dish rest for 5-10 minutes to allow the sauce to set. For a gluten-free version, use gluten-free pasta and flour blend. For a spicy kick, add minced jalapeños or cayenne pepper.

Nutrition

Keywords: smoked gouda mac and cheese, baked mac and cheese, homemade mac and cheese, comfort food, creamy mac and cheese

Find it online: https://zestynora.com/cozy-smoked-gouda-mac-and-cheese-best-homemade-recipe/