Hickory Gouda Mac Recipe

Cook pasta

Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just shy of al dente (about 1 minute less than package instructions). Drain and set aside.

Make roux

In a medium saucepan over medium heat, melt 3 tablespoons butter. Add 3 tablespoons flour and whisk constantly for 1–2 minutes until lightly golden and raw flour smell cooks off.

Add milk and cream

Slowly whisk in whole milk and heavy cream, bringing the mixture to a gentle simmer. Continue whisking until thickened, about 3–5 minutes; the sauce should coat the back of a spoon.

Finish cheese sauce

Reduce heat to low. Add shredded white cheddar and smoked gouda a handful at a time, stirring until melted and smooth. Stir in Dijon mustard, Worcestershire, white pepper, and 1 teaspoon kosher salt. Taste and adjust seasoning—add more salt or pepper if needed.

Combine pasta and sauce

Fold the drained pasta into the cheese sauce until evenly coated. Transfer the mac and cheese to a lightly buttered 8x8-inch baking dish (or equivalent).

In a small bowl combine panko breadcrumbs, smoked paprika, grated Parmesan, and melted butter. Add 1/4 teaspoon liquid smoke and toss until evenly moistened. Sprinkle the topping evenly over the mac and cheese. (If you prefer a stronger smoke flavor, add another 1/8 teaspoon of liquid smoke, but do so sparingly.)

Bacon option

If using bacon: cook bacon until crisp (in a skillet or oven), drain on paper towels, then crumble. Stir half of the crumbled bacon into the coated pasta before transferring to the baking dish to distribute smoky meat flavor throughout. Reserve the remaining crumbled bacon to sprinkle on top after baking.

Shrimp option

If using shrimp: toss shrimp with 1 teaspoon olive oil and 1 teaspoon minced garlic and a pinch of salt and pepper. Sear in a hot skillet 1–1.5 minutes per side until just opaque (do not overcook). Either fold shrimp into the mac and cheese before topping and baking, or arrange shrimp on top of the mac before adding the panko topping so they finish in the oven.

Bake

Bake the assembled dish in the preheated 375°F (190°C) oven for 18–22 minutes, until the topping is golden and the cheese sauce is bubbling at the edges. If you want a deeper crust, broil on high for 1–2 minutes—watch carefully to prevent burning.

Finish and serve

Remove from oven and let rest 5 minutes. If reserved, sprinkle remaining crumbled bacon over the top. Serve hot, optionally with a grind of black pepper or a light drizzle of extra hickory liquid smoke (very sparingly).