Smoked Gouda Mac and Cheese

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This smoked Gouda mac and cheese recipe is filled with taste, extremely creamy, and kid-friendly. Even higher, it may be made in a single pot – no muss, no fuss, no draining, and no roux.

a cast iron dutch oven with smoked gouda mac and cheese.

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This extremely simple smoked gouda mac and cheese is a real one-pot recipe, which implies you’re not making the sauce in a single pot and boiling the noodles in one other—all of it cooks collectively.

Identical to our Broccoli Mac and Cheese, this recipe is made on the stovetop, however in case you’re on the lookout for a stress cooker model, take a look at our Instantaneous Pot Mac and Cheese recipe.


evaporated milk, shells, shredded cheese, butter, and other ingredients on a marbled board.

This recipe has:

  • Shell or elbow noodles – or one other pasta you want. Rotini works effectively too.
  • Butter -salted or unsalted; chef’s selection.
  • Evaporated milk* – To not be confused with condensed milk! They’re usually bought side-by-side, so it’s simple to select up the fallacious can, however evaporated milk is unsweetened.
  • Nutmeg and dry mustard – Two optionally available components to boost the flavour of the sauce.
  • Cheese – I like to recommend a mix of smoked gouda and further sharp cheddar. Sharp cheddar cuts by way of the ultra-creamy profile of the smoked gouda.
  • Shredded Parmesan
  • Salt

*On the lookout for further recipes that use evaporated milk? Take a look at fantasy fudgeInstantaneous Pot mac and cheeseham and potato casseroleold school fudgecrock pot scorching chocolate, and gluten-free scalloped potatoes.

Step by Step Directions

*I’ll stroll you thru it right here with some photographs and suggestions, and also you’ll additionally discover a printable recipe card on the backside of the submit with actual measurements, and so forth. You may also click on “leap to recipe” to skip down.

Convey 4 & 1/4 cups of water to a boil in a big saucepan (I used my enameled forged iron Dutch oven). Stir the pasta, salt, and butter into the boiling water.

Scale back the warmth to medium-high. Cook dinner till virtually all the water has been absorbed, stirring sometimes.

3 photos showing the process of making macaroni and cheese on the stovetop.

Stir within the evaporated milk, dry mustard, nutmeg, and scrumptious cheeses. Preserve stirring till the cheese melts and the sauce is clean and ridiculously creamy. Significantly, prepare.

That’s it! You probably did it, and also you’re concerning the get pleasure from probably the most scrumptious home made mac and cheese ever.

Recipe Variations Non-compulsory Add-Ins

In case you can’t discover smoked gouda, search for “double-cream” gouda for an excellent creamy mac and cheese.

You should use complete wheat pasta in case you’d like, however I don’t suggest different different sorts of pasta, like those made with bean flour. They tend to foam and crumble. And since they cook dinner so otherwise than wheat pasta, they’ll produce completely different outcomes for this recipe.

High with crispy smoky bacon cooked in a skillet or bacon baked within the oven.

The attraction of this recipe is that you simply’re not baking it within the oven, however you probably have a gentle spot for that buttery breadcrumb topping, you’ll be able to soften a bit of little bit of butter in a small skillet, add panko, salt, and pepper, and toast the breadcrumbs till they’re properly browned. Sprinkle them over every portion of the mac and cheese after plating.


Storing Leftovers: Enable the gouda mac and cheese to totally cool earlier than storing it in an air-tight container within the fridge for as much as 3 days. It’s uber-creamy with zero sauce separation upon reheating. Heaven!

Reheating Leftovers: You possibly can reheat the mac and cheese within the microwave or in a saucepan till it’s warmed by way of ~1-2 minutes relying on portion dimension.

Freezing Leftovers: Freeze totally cooled leftovers in an air-tight container or freezer bag for as much as 3 months. I like to make use of my 1-cup or 2-cup Souper Cubes after which switch to reusable silicone baggage.

Let it thaw within the fridge, then reheat in line with the directions above.

The sauce in mac and cheese that has been frozen will possible separate upon reheating. It might look curdled or lumpy, nevertheless it’s nonetheless completely suitable for eating.

What to Serve With Mac and Cheese

Pair mac and cheese with a easy protein like Dry Brine Hen, Instantaneous Pot Ham, Sheet Pan Hen Thighs, or Air Fryer Hen Tenders.

Preserve it kid-pleasing with Air Fryer Popcorn Hen, or go all in on carbs and serve your mac with No-Knead Bread or Tacky Garlic Bread.

Professional Ideas/Recipe Notes

  • Shred your individual cheese! It’s completely value the additional 5 minutes. Retailer-bought shredded cheese has an anti-caking agent added to it (AKA the white powdery stuff) that impacts the best way it melts. Whereas it will soften, it’s simply not fairly as clean as freshly shredded cheese. 
  • In case you don’t have evaporated milk, you’ll be able to sub in common milk, half-and-half, or cream. Simply be sure you warmth it earlier than including it to the new pasta. This prevents the milk from curdling, leading to a grainy cheese sauce.

Extra Weeknight Recipes You’ll Love

a white bowl with macaroni and cheese topped with green onions with a small dish of bacon.
  • In a big saucepan, carry 4 1/4 cups of water to a boil.

    1 lb shell or elbow noodles

  • Add pasta, salt, and butter to the saucepan. Stir to mix.

    4 1/4 cups water, 1/2 cup butter, 1/2 tsp salt

  • Scale back the range temp to medium-high, and sometimes stir the combination, till virtually all the water has been absorbed by the pasta (~8 minutes).

  • Add the evaporated milk, (optionally available) dry mustard, (optionally available) nutmeg, and cheeses, and stir gently till all of the cheese has melted.

    12 oz evaporated milk, 1/8 tsp nutmeg, 1/2 tsp dry mustard, 2 cups smoked gouda, shredded, 1/2 cup shredded Parmesan, 2 cups further sharp cheddar

  1. Evaporated milk and sweetened condensed milk are NOT the identical factor. Solely evaporated milk will work on this recipe.
  2. In case you don’t have evaporated milk, you’ll be able to sub in common milk, half-and-half, or cream. Simply be sure you warmth it earlier than including it to the new pasta. This prevents the milk from curdling, leading to a grainy cheese sauce.

Serving: 1cupEnergy: 389kcalCarbohydrates: 34gProtein: 16gFats: 21gSaturated Fats: 12gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gTrans Fats: 0.3gLdl cholesterol: 60mgSodium: 359mgPotassium: 295mgFiber: 2gSugar: 5gVitamin A: 809IUVitamin C: 28mgCalcium: 350mgIron: 1mg

Diet data is routinely calculated, so ought to solely be used as an approximation.


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