Smoked Gouda Mac and Cheese
An indulgent twist on classic mac and cheese, featuring rich smoked gouda for a creamy, flavorful dish.
Equipment
- 9x9 Baking Dish
- Saucepan
- Measuring cups and spoons
Ingredients
- 8 oz. cavatappi pasta or your favorite shape
- 2 tsp. garlic salt
- 2 cups shredded smoked gouda cheese plus 1/4 cup extra for topping
- 1 cup shredded white cheddar cheese plus 1/4 cup extra for topping
- 1/4 cup butter
- 1/4 cup flour
- 2 cups 2% milk or whole milk/half-and-half
- 1 tsp. salt
- 1/2 tsp. white pepper
- 1/2 tsp. smoked paprika
- 3-4 slices cooked bacon crumbled (optional garnish)
Instructions
- Preheat your oven to 350°F and prepare a baking dish with cooking spray.
- Boil water in a saucepan and add garlic salt. Cook the pasta until al dente, then drain.
- In the same saucepan, melt butter over medium-low heat. Whisk in flour to create a roux and cook for about a minute.
- Gradually add milk while whisking to prevent lumps. Cook until the sauce thickens slightly.
- Add smoked gouda, white cheddar, salt, white pepper, and smoked paprika. Stir until cheese melts.
- Combine the cooked pasta with the cheese sauce, ensuring every piece is coated. Pour into the baking dish.
- Bake uncovered for 20-30 minutes until bubbly. Stir gently, then sprinkle reserved cheese on top and cover with foil for 10 minutes.
- Optionally, top with crumbled bacon before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of milk.