Why this recipe Matters
Over Labor Day weekend, I was smoking ribs and wanted to switch up the standard sides that I typically prepare. The weather was still blazing. So, a cold creamy coleslaw seemed like an obvious choice. Traditional baked beans also seemed perfect. Regardless of the still scorching hot weather, and obvious side choices, I was craving something different.
This happens every September. Hot temperatures persist, yet I find myself wanting to shift my eating habits. Like the snap of a finger, the first day of September evokes cravings for the many flavors of fall.
Emma doesn’t typically eat meat, so when meat is the main focus of our meal, I’m sure of one thing. One side dish will be something Emma can enjoy as well. This time it would be one of her favorites, mac and cheese. Still, with the changing of seasons ahead, I was determined to tweak it in some way. But how?
I opened the cheese drawer in the refrigerator. My eyes began scanning from left to right. My hand tossing various blocks of cheese around in the drawer.
Gorgonzola?
Love (but not for this).
Mozzarella?
Nah. I don’t want an Italian version with smoked ribs.
White Cheddar?
I already make a white cheddar version of macaroni and cheese, but…
What about white cheddar cheese and something else?
Continuous scanning of the drawer.
Fontina.
Kraft Singles.
Ricotta.
Nope.
Finally, in the back corner under some deli turkey…
Smoked Gouda.
Yaaaaas.
Gouda Mac and Cheese.
Prepare your Taste Buds
I start making the base for the Mac and cheese. Standing over the stove, I stir the béchamel sauce. Thoughts spin in my mind. Should I use the standard dry mustard and cayenne pepper to flavor this sauce? Should I use the normal bread and butter topping or change that as well? What about crumbled bacon? Oooooh and nutmeg!
I add some nutmeg and smoked paprika to the béchamel, along with freshly grated Gouda and cheddar cheese. The Gouda works its magic in the sauce. Instantly, contributing subtle hints of creamy, nutty, sweet and smokey flavors. The Applewood Smoked Bacon fills the kitchen with its warm and sweet scent as it bakes in the oven. It is just waiting to join this creamy and delicious macaroni and cheese.
Once again I think…
Yaaassss.
Don’t get me wrong the OG cheddar macaroni and cheese is always good. I won’t debate this solid fact with anyone. But, this version is a close competitor, especially when you want to switch up the usual! The nutmeg and the bacon compliment the smoky flavors from the Gouda and sharpness of the cheddar perfectly. Making it an ideal dish to transition from the flavors of summer and into Autumn.
Oh and for Emma, who skipped the smoked ribs (which always blows my mind)…she LOVED this version of macaroni and cheese. Something tells me it will be in the regular rotation on our dinner menu moving ahead. Give it a try and see if you agree!
Handy Hints for Gouda Mac and Cheese
•For the bacon in this recipe, I recommend using thick sliced Applewood Smoked Bacon. The sweet and subtle apple flavors compliment the smokey flavors of the Gouda cheese perfectly!
•To cook bacon without all the mess, I prefer to bake it rather than fry it. Bake on a sheet tray lined with parchment paper at 350° for 15 – 20 minutes. Remove the cooked bacon to a paper towel lined plate to cool and absorb excess grease.
•Gouda Mac and Cheese can be prepared 24-48 hours ahead. Prepare the recipe through step #4. Toss the cooked shells with 1 cup of the sauce and spread into the baking dish. Allow the Mac to completely, cover tightly and refrigerate. Store the remaining sauce, bacon, bread and butter toppings, each, in separate containers. Allow the ingredients to come to room temperature for 30 minutes ahead of baking. Spread the remaining sauce over the macaroni and cheese in baking dish and continue from step #5.
PrintGouda Mac and Cheese: A Bold Twist on a Classic
This reimagined Mac and Cheese recipe introduces smoked gouda, enhancing traditional flavors for a seasonal twist. It balances creamy, nutty, and smokey notes, making it a delightful side dish. Perfect for fall, it’s sure to become a family favorite.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Main Dishes, Sides
Ingredients
Topping
•3 slices white sandwich bread, torn into small pieces
•2 tablespoons unsalted butter, cold and cut into 4 cubes
•1/4 teaspoon kosher salt
•1/4 ground black pepper
•12 oz bacon, cooked and crumbled
Mac & Cheese
•1 lb medium pasta shells
•5 tablespoons unsalted butter
•6 tablespoons all-purpose flour
•1/4 teaspoon cayenne pepper
•1/4 teaspoon smoked paprika
•1 1/2 teaspoons ground mustard
•1/2 teaspoon ground nutmeg
•1 teaspoon Kosher salt
•5 cups whole milk
•8 oz white cheddar cheese, freshly grated
•8 oz smoked gouda cheese, freshly grated
Instructions
- Preheat oven to 350° and lightly grease a 9×13 baking dish with butter.
Topping
- To a small food processor, add bread, butter, salt and pepper. Pulse until the mixture resembles a course crumb. Set mixture aside.
- Bake or fry bacon. Crumble and set aside.
Mac & Cheese
- In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of Kosher salt and shells. Cook according to package instructions until al dente. Drain and set aside.
- In now empty pot, add butter and melt over medium heat. Sprinkle in the flour, cayenne, paprika, ground mustard, nutmeg and salt. Whisk until combined, cook for 1-2 minutes, stirring constantly, to cook out raw flour taste.
- Slowly, pour in the milk, whisk while adding in order to prevent lumps from forming. Once the mixture is smooth, bring to a boil and cook for 6-8 minutes, until thickened to a consistency similar to heavy cream. Be sure to whisk the milk mixture frequently to prevent scorching on the bottom of the pan.
- Remove the pot from the heat and whisk in the grated cheeses until smooth. Next, add the cooked shells to the pot and stir to combine. Spread into the prepared baking dish and sprinkle with toppings.
- Bake for 25-30 minutes until the mac and cheese begins to bubble and the topping is golden and toasted. Allow to cool 5 minutes before serving. Enjoy!
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