Smoked Gouda Mac and Cheese

Smoked Gouda Mac and Cheese

59

"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

45 m servings 328 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 13.8 g
  • 28%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

59
  1. 72 Ratings

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Most helpful positive review

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 ga...

Most helpful critical review

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 ...

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 ga...

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 ...

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 ...

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...

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 reall...

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

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) whi...

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...

Gouda flavor was barely present, sauce was very soupy. This would be tastier with a more aged gouda than the variety available in my grocery. I will not make this again.