What do I do if the cheese sauce hardens?

It is normal for cheese sauce to harden as it cools. To loosen it back up, warm it in a pan on the stove, and slowly stir in a splash of extra milk until your desired consistency is achieved.

Can I make this smoked Gouda mac and cheese recipe low-carb?

You can substitute the elbow macaroni with a low-carb pasta, or use cauliflower instead. Adjust the cooking time as needed.

Is Gouda a good melting cheese for mac and cheese?

Smoked Gouda melts nicely, making it a great option for mac and cheese. Avoid hard Gouda as it has a crumbly texture and doesn’t melt well.

Can I make this recipe ahead of time?

Yes, prepare the recipe as directed, but do not bake. Instead, allow it to cool completely, cover it with aluminum foil, and store it in the fridge for up to one to two days. When ready to serve, allow the mac and cheese to come to room temperature, and bake as the recipe card states.

How should I reheat leftovers?

Warm leftovers in a pan over medium heat on the stove or in the microwave. Add a splash of milk as needed to loosen the sauce back up.

Smoked Gouda Mac and Cheese

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

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Instructions

Cook macaroni in salted water according to package instructions until al dente.
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.
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.
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: It’s best to grate the cheese yourself. Hand grated cheese has better flavor and will melt better.
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