This baked smoked Gouda mac and cheese is thick and creamy, with just enough smokiness to make it a little different. I use mild cheddar alongside the Gouda to keep the flavor balanced, then finish it with a layer of melted cheese on top.

baked mac and cheese with wooden spoon on the side. this recipe
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Why I Use Mild Cheddar with Smoked Gouda

I like a little smokiness in my baked mac and cheese, but I still want to taste everything else. That’s why I love using smoked Gouda with mild cheddar. You get a hint of that smoky flavor in a thick, creamy cheese sauce without it being too strong.

I recently made it with sharp and extra-sharp cheddar, keeping the rest of the recipe the same, and the difference was very noticeable. It tasted too salty and tangy, and the smokiness felt stronger, too. Mild cheddar gives it just the right tang.

— Katya

Ingredients

See the recipe card for full information on ingredients and quantities.

  • Smoked Gouda: I like just a hint of smokiness in this mac and cheese. Paired with mild cheddar, it adds flavor without taking over. Always remove the rind before shredding.
  • Mild cheddar: Stick with mild here. I tried sharp and extra-sharp cheddar with everything else unchanged, and the result tasted too salty, tangy, and smoky for me.
  • Whole milk and heavy cream: Stick with this combination for a thick, creamy sauce that holds up during baking. I don’t recommend substituting lower-fat milk or replacing the cream.
ingredient for baked mac and cheese.

How to Make Mac and Cheese with Smoked Gouda

Check out the recipe card below for detailed instructions. 

cooked macaroni in a pot.

Step 1: Cook the macaroni in salted water according to package instructions until al dente. Drain the liquid, and set the noodles aside. 

melted butter with flour in a pan.

Step 2: Melt the butter in a saucepan over medium heat. Then, whisk in the flour until smooth, and cook for an additional minute. 

milk mixture in a pan.

Step 3: Add the milk, heavy cream, mustard, and seasonings. Heat on low until slightly thickened. 

shredded cheese with milk mixture in a pan.

Step 4: Remove the pot from the heat, and stir in the cheese until melted. 

cooked macaroni with cheese sauce in a pan.

Step 5: Toss the macaroni with cheese sauce. 

baked macaroni in a cast-iron skillet topped with shredded cheddar cheese.

Step 6: Transfer the mixture to a greased pan or skillet, and sprinkle the remaining cheese on top. Bake at 350F until hot and melted. 

Making This Ahead

You can assemble this mac and cheese 1-2 days ahead. Prepare it without baking, let it cool, then cover and refrigerate.

The step I wouldn’t skip is letting it sit out for about 30 minutes (I sometimes even let it sit a little longer) before baking to take off some of the chill. Give yourself extra baking time, too. See the recipe card for make-ahead baking instructions.

Tips for Creamy Baked Mac and Cheese

  • Remove the sauce from the heat before adding cheese: Once the milk mixture has thickened slightly, take the pan off the heat and stir in the cheeses until melted. Don’t return it to a boil.
  • Cook the pasta just until al dente: It should still have a little bite when you drain it. The pasta will continue cooking in the oven, so starting with soft noodles can leave you with mushy mac and cheese.
close up baked mac and cheese with gouda.

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baked mac and cheese with wooden spoon on the side.

Smoked Gouda Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Katya
  • Prep Time: 25 min
  • Cook Time: 30 min
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Side
  • Method: Baked
  • Cuisine: American
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Description

Rich, creamy, and made with bold, smoky flavors, smoked gouda mac and cheese is the best kind of macaroni. Easy to make, it’s perfect for weeknight dinners, holidays, and special occasions! 

Ingredients

Units Scale
  • 1 lb. elbow macaroni
  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups whole milk
  • 2 cups heavy cream
  • 2 tsp. Dijon mustard
  • 1/2 Tbsp. kosher salt
  • 1/2 tsp. black pepper
  • 2 cups shredded smoked Gouda cheese
  • 1 1/2 cups shredded mild cheddar cheese, divided

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Cook macaroni in salted water according to package instructions until al dente. 
  3. While macaroni is cooking, melt butter in a saucepan over low heat. Add in flour, whisking until smooth, then cook for 1 minute, while stirring constantly. 
  4. Add milk, heavy cream, mustard, salt, and pepper. Heat on low until slightly thickened, while stirring occasionally. Do not let the mixture boil. Remove from the heat and add Gouda and 1 cup cheddar cheese. Stir until melted.
  5. Combine macaroni with sauce. Pour into a greased 9X13 baking dish or a 12-inch cast-iron skillet. Sprinkle with the 1/2 cup reserved cheddar cheese. Bake at 350 degrees F for 20 minutes or until hot and melted. Feel free to broil for 1-2 minutes for an extra golden top.

Notes

Cheese: Stick with mild cheddar here. I tried sharp and extra-sharp cheddar and found the flavor too strong and salty when paired with smoked Gouda. Grate both cheeses yourself for a smoother sauce and better melting.

To Make Ahead: Prepare as directed but do not bake. Cool completely, cover tightly with aluminum foil, and refrigerate for up to 1-2 days. When ready to bake, let sit at room temperature for 30 minutes, then bake at 350F for 30-35 minutes.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 632
  • Sugar: 5.5 g
  • Sodium: 668.4 mg
  • Fat: 38.1 g
  • Carbohydrates: 49.8 g
  • Protein: 22.3 g
  • Cholesterol: 118.7 mg