Smoked Gouda Mac and Cheese Recipe -
Smoked Gouda Mac and Cheese Recipe
  • READY IN 45 mins

Smoked Gouda Mac and Cheese

Recipe by  

"This is a marvelously smooth mac and cheese with a bit of a bite. My family loves this. I got the idea from a recipe made on a popular cooking show, and adapted it to my own recipe and tastes. Delicious contrast if served with a 'sweet' main dish."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    45 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. Melt butter in a small saucepan over medium heat. Stir in the flour and cook until a roux forms. Stir in the milk, salt and pepper; cook, stirring constantly, until sauce is smooth and thick and coats the back of a spoon. Remove from heat and stir in cheese.
  4. Combine cooked pasta and cheese sauce; transfer to prepared dish.
  5. Bake in preheated oven for 15 minutes, or until heated through.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2007

5 star recipe with the follwing modifications. I used 8 oz of smoked gouda and about 5 oz of sharp cheddar. I reduced the amount of milk to 1 and 1/2 cups. I also added a liberal amount of garlic salt. This resulted in a very cheesy sauce and a delicious taste. The gouda is quite strong and next time I may reduce the amount of gouda and increase the amount of cheddar. Also topped with bread crumbs.

Most Helpful Critical Review
Oct 29, 2003

There isn't enough sauce in this recipe. I would recommend doubling the sauce. I already doubled the amount of cheese in mine. The sauce has a good flavor, but there isn't enough of it. The recipe has potential as a grown up Mac and Cheese though.

Sep 29, 2005

I had a wine & cheese party a few days before making this & used this recipe as a GREAT use for my left over cheeses. I not only used smoked gouda, i used jalapeno havarti & marble cheddar. The key to this recipe is to make your base of the sauce w/ the milk & butter & then keep adding whatever cheese you want to use until the sause is cheesy enough for your taste. I also added a pinch of cayenne & red pepper flakes to kick it up a little.i used probably double of what the recipe called for but I like it really smooth & cheesy, it wasn't bland, it was yummy, would totally make again!

Nov 18, 2008

Made this to go with our fried chicken dinner on Sunday and it was loved by all! When I make mac and cheese I use a lot more cheese then called for and this was no exception. I used one wedge of smoked gouda and one wedge of plain gouda. While making the roux I also added garlic and onion powders, white pepper and dry mustard. Topped the dish with additional cheese and buttered panko crumbs. Awesome and thank you!

Jan 28, 2008

This recipe is great, but I added a few things I saw in some gouda mac and cheese at a restaurant: 1 shallot sliced, ham slivered, chives to garnish, and 1 whole head of roasted garlic. It really punched up the flavor and made it absolutely fantastic.

Jan 10, 2006

Absolutely excellent, even my fussy 3 and 5 years kids loved it. Also very easy to make.

Mar 21, 2011

Just made this today. We loved it. I have to admit I am not a measurer, but essentially do follow the recommendations. I used smoked gouda and some raclette cheese (french melting cheese) which is mild and adds a lot of creaminess. I also tossed in cream cheese, about 4 oz. Here's where I made this AWESOME - I added some crisp bacon to the top. OMG! This was good, I felt like I needed a cigarette afterwards.

Jun 22, 2004

I tried this recipe and ended up doubling the amount of Gouda and cutting the amount of noodles in half, and that was almost perfect. All in all, it was good for something unique but I wouldn't have it more then once a month because the flavor is rather strong.


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 10.3 g
  • 16%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 321 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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