Why this recipe Matters
Over Labor Day weekend, I was smoking ribs and wanted to switch up the usual sides. The weather was still blazing, so creamy coleslaw and baked beans made perfect sense. But despite the heat, I was craving something that felt a little more like fall.
This happens to me every September. The temperatures may still say summer, but the minute the calendar flips, I start wanting cozy fall flavors.
Emma doesn’t typically eat meat, so when meat is the main focus of dinner, I always make sure there’s a side she’ll enjoy too. Mac and cheese is one of her favorites, but this time I wanted to change it up.
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?
What about white cheddar cheese and something else?
I continue to scan the drawer…
Fontina, Kraft Singles, Ricotta?
Nope.
Finally, in the back corner under some deli turkey…
Smoked Gouda.
Yaaaaas.
And just like that, Gouda Mac and Cheese was happening.
Prepare your Taste Buds
I start making the base for the mac and cheese, stirring the béchamel sauce over the stove while my mind keeps going:
Should I use dry mustard and cayenne pepper?
What about crumbled bacon?
Oooooh… and nutmeg.
I add nutmeg and smoked paprika to the béchamel, followed by freshly grated Gouda and cheddar cheese. The Gouda melts into the sauce, adding subtle creamy, nutty, sweet, and smoky flavors.
Meanwhile, Applewood Smoked Bacon bakes in the oven, filling the kitchen with that warm, smoky-sweet smell and waiting to be crumbled over the top.
Once again, I think…
Yaaassss.
Don’t get me wrong, the OG cheddar macaroni and cheese is always good. I won’t debate that solid fact with anyone. But this version is a close competitor, especially when you want to switch up the usual.
The nutmeg and bacon complement the smoky Gouda and sharp cheddar perfectly, making it a great dish for that transition from summer into fall.
And for Emma, who skipped the smoked ribs—which still blows my mind—she LOVED this version of mac and cheese. Something tells me it’s going to make its way into our regular dinner rotation.
Give it a try and see if you agree!
Simple Ways to Serve This
Serve this Gouda Mac and Cheese alongside my Grilled Rosemary Chicken Skewers for an easy summer dinner, or pair it with Oven Roasted Chicken when the weather turns cooler. It’s also a great way to switch up the usual side dishes for fall dinners, holiday meals, or anytime you want something a little more special than classic mac and cheese.
Creamy Gouda Mac and Cheese
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 teaspoon ground black pepper
- 12 ounces bacon, cooked and crumbled
Mac & Cheese
- 1 pound 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 ounces white cheddar cheese, freshly grated
- 8 ounces smoked Gouda cheese, freshly grated
Instructions
-
Preheat the oven: Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish with butter.
Topping
-
Make the breadcrumb topping: Add the torn bread, 2 tablespoons butter, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper to a small food processor. Pulse until coarse crumbs form. Set aside.
-
Cook the bacon: Cook the bacon until crisp. Transfer to a paper towel-lined plate, then crumble and set aside.
Mac & Cheese
-
Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until just al dente. Drain and set aside.
-
Make the roux: Return the pot to the stove and melt 5 tablespoons butter over medium heat. Add the flour, cayenne pepper, smoked paprika, ground mustard, nutmeg, and 1 teaspoon kosher salt. Whisk constantly for 1–2 minutes, until smooth and lightly bubbling.
-
Add the milk: Gradually pour in the milk, whisking constantly until smooth. Continue cooking over medium heat, whisking frequently, until the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon, about 6–8 minutes.
-
Add the cheese: Remove the pot from the heat. Gradually add the white cheddar and smoked Gouda, stirring until completely melted and smooth.
-
Combine: Add the cooked pasta shells to the cheese sauce and stir until evenly coated.
-
Assemble: Spread the mac and cheese evenly in the prepared baking dish. Sprinkle the crumbled bacon over the top, followed by the breadcrumb mixture.
-
Bake: Bake for 25–30 minutes, until bubbling around the edges and golden brown on top. Let rest for 5–10 minutes before serving.
Nutrition
- Serving Size: 3/4 cup
- Calories: 558
- Sugar: 8.1 g
- Sodium: 747.7 mg
- Fat: 31.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 22.9 g
- Cholesterol: 79.9 mg
Handy Hints
- For the bacon: I recommend thick-sliced Applewood Smoked Bacon. The subtle sweetness pairs really well with the smoky Gouda.
- For less mess: Bake the bacon instead of frying it. Arrange it on a parchment-lined sheet pan and bake at 350°F for 15–20 minutes, or until crisp. Transfer to a paper towel-lined plate to cool and drain.
- To make it ahead: Gouda Mac and Cheese can be prepared 24–48 hours in advance. Prepare the recipe through step 4, toss the cooked shells with 1 cup of the cheese sauce, and spread them in the baking dish. Let the macaroni cool completely, then cover tightly and refrigerate. Store the remaining sauce, bacon, bread, and butter topping separately. About 30 minutes before baking, let everything sit at room temperature. Spread the remaining sauce over the macaroni and continue with step 5.
Your Table Matters
Thank you for being here in my kitchen. If something from Cook What Matters made its way to your table, I would love to hear about it. Your moments around the table are exactly why I’m here sharing the recipes that matter most.
✔ Leave a rating and comment below — I read every one.
✔ Snap a photo and tag @cookwhatmatters on Instagram — your creations inspire me.
✔ Save this recipe to Pinterest so you can find it again later.
Leave a Reply