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Smoked Gouda Mac & Cheese takes everybody’s favorite comfort food up a notch ~ this easy stove top macaroni and cheese recipe can be on the table in under an hour.
Are you bored with mac and cheese? I bet that’s because you’re not changing up your routine! If you’ve been making the same old mac and cheese with shredded cheddar and elbow noodles for years, that’s your problem. My smoked Gouda mac and cheese is just one example of how you can freshen up this old favorite.
Here’s how I made this cozy and quick weeknight meal slightly less predictable: by using lots of smoked Gouda cheese and a premium imported Italian pasta. I picked up a huge block of the stuff at Costco the other day, in fact, I’m not sure I’ve ever bought a bigger hunk of cheese, and I really went to town with it in in this dish. There’s nothing earth shattering here, just a creamy basic jazzed up with a nice smokey flavor and a new ‘noodle’. Make it right on the stovetop, but pop it under the broiler for a crispy finish.
- smoked Gouda cheese
- could you use another smoked cheese? Absolutely! Experiment, you might try smoked cheddar or smoked Gruyère.
- pasta
- again, look beyond the elbows, there’s a whole fabulous world of pasta shapes just waiting to be tried. Mine is a “Trottle” imported from Italy. It’s chunky spiral shape really holds that thick cheese sauce.
- half and half
- half and half is a dairy product made with half whole milk and half cream.
- butter
- flour
what exactly is smoked cheese?
Smoked cheese is Cold Smoked:This method uses lower temperatures (around 68-86°F) and exposes the cheese to smoke for an extended period. The cheese takes on a wonderful smokey flavor.
why us pasta di Gragnano I.G.P. in your smoked Gouda mac and cheese
What is this? It’s the best of the best Italian pasta ~ a type of high-quality dried pasta produced under strict regulations in a specific region of Italy. It’s made from high quality durum wheat semolina, using traditional bronze dies to cut the pasta shapes. Bronze dies create a rougher texture on the pasta surface, which allows sauces to cling more effectively. Basically this pasta instantly elevates mac and cheese.
Look for this pasta in specialty stores, and online. Cost Plus/World Market has an amazing selection. It’s worth seeking out, in my opinion. The “trottole” (or “spinning tops in Italian) I used was chewy and meaty, making the meal super satisfying.
tips for broiling mac and cheese
This is a quick stove top recipe but I did finish the dish with even more of that smokey Gouda and ran it under the broiler. This adds a nice crust to the dish, just be careful not to overdo it.
- Make sure you use broiler safe dishes! You can use individual little cast iron skillets like I did, or put the whole recipe in one larger skillet.
- Place the pan in the top rack next to the broiler and check every 10 seconds or so. Pull it out just after you get a little bit of browning. If you leave it too long your cheese will start to separate.
more macaroni and cheese
- Pimento Macaroni and Cheese
- Meatball Macaroni and Cheese
- Jamie Oliver’s Easy Sausage Carbonara
- Cacio e Pepe Macaroni and Cheese
- How to Make Mac and Cheese without a recipe!
- Flamin’ Hot Cheetos Macaroni and Cheese
- Instant Microwave Macaroni and Cheese
Smoked Gouda Mac and Cheese
3.69 from 154 votes
Elevate your macaroni and cheese with smoked Gouda cheese and an imported Italian pasta that really clings to all that thick creamy sauce!
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Prep Time:10 minutes minutes
Cook Time:20 minutes minutes
Total Time:30 minutes minutes
Servings: 6
Ingredients
- 3/4 lb shaped pasta, cooked in well salted water until just al dente, and drained
- salt
- 2 Tbsp butter
- 2 Tbsp all purpose flour
- 2 cups half and half
- 1 lb smoked Gouda cheese, grated
Instructions
Cook the pasta to al dente in plenty of well salted water, drain and set aside.
Meanwhile melt the butter in a pan and add the flour. Whisk to combine, and cook for a minute or so, stirring constantly.
Add the half and half and whisk to combine, continuing to heat until the mixture is thickened. Note: you won't quite bring it to a boil, but almost.
Set aside about a cup of the cheese to use as a topping later. Take the pan off the heat and stir in the remaining cheese, stir until all of the cheese is incorporated and the sauce is smooth. This can take a few minutes, keep stirring until the sauce is silky. If you like you can put the pan back on the still warm stove (but don't turn on the heat.)
Mix the macaroni with the sauce, and now heat everything through over medium heat. Ladle into a baking dish or individual dishes.
Sprinkle with the reserved cheese on top and put under the broiler until the cheese is browned. This will happens very quickly, don't walk away!
Notes
*This recipe first aired in 2013. It was updated and rephotographed in 2024.
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Course: dinner
Cuisine: American
Author: Sue Moran
Keyword: comfort food, dinner, macaroni and cheese, pasta
Nutrition
Calories: 628 kcal · Carbohydrates: 49 g · Protein: 29 g · Fat: 35 g · Saturated Fat: 22 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 10 g · Trans Fat: 0.2 g · Cholesterol: 124 mg · Sodium: 702 mg · Potassium: 328 mg · Fiber: 2 g · Sugar: 7 g · Vitamin A: 828 IU · Vitamin C: 1 mg · Calcium: 629 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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