Smoked Gouda Mac and Cheese
This smoked Gouda mac and cheese is rich, creamy, and made with a blend of smoked Gouda and classic Gouda for extra depth of flavor. It’s a quick stovetop pasta that’s perfect as a cozy dinner or bold side dish.
Servings: 6 people
Print Recipe
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.
Notes
• Shred your own cheese from a block for the smoothest sauce. Pre shredded cheese contains anti caking agents that can prevent it from melting properly and may leave the texture slightly gritty.
• Remove the waxy rind from the smoked Gouda before shredding. Use a sharp knife to trim it off so it blends smoothly into the sauce.
• Use only one block of smoked Gouda rather than two. Its flavor is bold and intense, and too much can overpower the dish instead of complementing it.
• If you forget to reserve pasta water, you can thin the sauce with milk, water, or chicken broth as needed.
• This dish can be topped with pulled pork, chopped brisket, diced chicken, or other proteins to turn it into a heartier, full meal.