In the famous words of Amanda Bynes in She's the Man, “My favorite’s Gouda!” And honestly, same. But we are not stopping at one kind of Gouda here. We are blending classic creamy Gouda with smoked Gouda, and that little hint of smoky flavor is what makes this mac and cheese feel like it is doing the absolute most in the best way. It melts together right on the stovetop into a rich, creamy, slightly smoky situation that tastes way fancier than the effort it takes. Perfect for a quick weeknight dinner or piled high next to whatever you are grilling this summer.
If you are building out a full summer plate, there are a few more recipes that pair perfectly with this mac and cheese. Red Cabbage Slaw adds that crisp, refreshing crunch to balance all the creamy goodness, while Braised Pork Ribs bring the hearty, backyard barbecue vibe. For dessert, S’mores Bars are always a gooey crowd favorite, and Creamy Lemonade is the kind of cold, sweet drink that just belongs at every summer table.
Equipment
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Ingredients
- Shell pasta – 16 oz.
- Salted butter
- All-purpose flour
- Half and half
- Dijon mustard
- Garlic powder
- Salt
- Black pepper
- Smoked Gouda – 8 oz. shredded
- Gouda – 8 oz. shredded
Directions
Cook your pasta according to the package directions. Reserve ½ cup of the cooking water and set the pasta aside.
Melt the butter over medium heat in a large pot. Whisk in the flour and cook for 2 to 3 minutes until the roux turns golden brown. Slowly stir in the half-and-half, Dijon mustard, garlic powder, salt, and pepper. Allow the mixture to come to a simmer, stirring occasionally. Add the smoked Gouda and Gouda, and continue stirring until the cheese has melted.
Stir the cooked pasta into the cheese sauce, then slowly add the pasta water until you reach your desired consistency.
How do I serve my Smoked Gouda Mac and Cheese?
- Pair it as a side dish to chicken, pork, or beef. However, sometimes it's great to have a bowl of it on its own with a small piece of crusty bread for a meal on its own.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, if you would like to top it with meat like pulled pork, chopped brisket, diced chicken, or anything else that sounds good to you, make it a whole meal in one you could.
For this dish, you shouldn't use pre-shredded cheese. There is anti-caking powder on the cheese that can cause it to make the sauce gritty. It can also keep the cheese from melting smoothly.
Smoke Gouda has a very intense flavor profile. That can quickly become overwhelming; by using one block, you allow the flavor to make itself known without being too much and unenjoyable.
You can substitute the cooking liquid for milk, water, or chicken broth.
What are substitutions that I can make?
- Shell pasta – Penne, rigatoni, or elbow pasta are alternative options.
- Salted butter – If you only have unsalted butter, you can add a pinch of salt, and it still be good.
- Half-and-half – Another option is to use 1 cup of heavy cream and 1 cup of milk.
- Gouda cheese – Sharp white cheddar is another choice.
How should I store my Gouda Mac and Cheese?
- Smoke Gouda Mac and Cheese should be stored in an airtight container for 3-4 days.
- To Reheat: Microwave for 45-60 seconds at a time, stirring in between intervals till the desired temperature has been reached.
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Smoked Gouda Mac and Cheese
Equipment
- Pot
- Large pot
- Whisk
- Spatula or wooden spoon
Ingredients
- 16 oz shells pasta
- 4 tablespoons salted butter
- 1/4 cup all-purpose flour
- 2 cups half and half
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 oz smoked Gouda shredded
- 8 oz Gouda shredded
Instructions
- Cook your pasta according to the package directions. Reserve ½ cup of the cooking water and set the pasta aside.
- Melt the butter over medium heat in a large pot. Whisk in the flour and cook for 2 to 3 minutes until the roux turns golden brown. Slowly stir in the half-and-half, Dijon mustard, garlic powder, salt, and pepper. Allow the mixture to come to a simmer, stirring occasionally. Add the smoked Gouda and Gouda, and continue stirring until the cheese has melted.
- Stir the cooked pasta into the cheese sauce, then slowly add the pasta water until you reach your desired consistency.
