Description
This smoked Gouda mac and cheese is a rich and creamy comfort food dish combining tender elbow macaroni with a smoky, cheesy sauce made from smoked Gouda and sharp cheddar. Perfect for family dinners or special occasions, this recipe delivers a luscious, flavorful twist on classic mac and cheese, enjoyed warm right from the stovetop.
Ingredients
Pasta
- 12 oz (340g) elbow macaroni
Cheese Sauce
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 2 cups (225g) shredded smoked Gouda cheese
- 1 cup (100g) shredded sharp cheddar cheese
- 1 tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Cook the pasta: Cook the elbow macaroni according to the package directions until al dente. Drain well and set aside.
- Make the roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and continue whisking for 1 minute to cook out the raw flour taste.
- Add dairy: Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture is smooth and well combined.
- Thicken the sauce: Let the mixture simmer for 3-4 minutes, stirring frequently, until it thickens slightly and coats the back of a spoon.
- Incorporate cheeses and seasoning: Stir in the shredded smoked Gouda, sharp cheddar, Dijon mustard, salt, and black pepper. Continue stirring until all the cheese is melted and the sauce is smooth and creamy.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly so that every piece is evenly coated.
- Serve immediately: Enjoy the smoked Gouda mac and cheese hot from the stovetop for the best creamy texture and flavor.
Notes
- For added texture, top with toasted breadcrumbs before serving.
- Freshly shred the cheese yourself for a smoother, creamier cheese sauce.
- Leftovers reheat well; add a splash of milk when reheating to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
