Smoked Gouda Mac & Cheese Recipe

Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil (use about 1 tbsp salt per 4 quarts water).

Cook the elbow macaroni until just shy of al dente (about 1–2 minutes less than package directions). Drain and return to the pot off the heat. Toss with 1 tablespoon of butter (reserved from sauce butter) if desired to prevent sticking.

In a small skillet, melt 2 tablespoons unsalted butter over medium heat. Add the fine dry breadcrumbs and toast, stirring, 3–4 minutes until golden and fragrant. Remove from heat and set aside.

Make a roux

In a medium saucepan over medium heat melt 4 tablespoons unsalted butter. Once foaming but not browned, whisk in 4 tablespoons all-purpose flour and cook, whisking constantly, 1.5–2 minutes to cook off raw flour taste without letting it brown.

Add dairy

Slowly whisk in 3 cups whole milk, about 1/2 cup at a time, ensuring a smooth mixture. Add 1/2 cup heavy cream as you go. Bring mixture to a gentle simmer while stirring frequently; the sauce will thicken in 4–6 minutes.

Season and enrich

Reduce heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon ground mustard (if using), 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and 1/2 teaspoon smoked paprika. Add the 2 ounces softened cream cheese and whisk until fully incorporated and smooth.

Add cheeses

Remove the saucepan from heat (or keep on the very lowest heat) and gradually add the shredded smoked Gouda (4 cups) and 1 cup sharp cheddar, a handful at a time, stirring after each addition until melted and smooth. Taste and adjust seasoning — add more salt or pepper if needed. The sauce should be glossy and pourable; if too thick, whisk in up to 2 tablespoons additional milk.

Reserve about 1/2 cup of the finished cheese sauce for drizzling over the top before baking (optional).

Transfer the drained pasta to a 9x13-inch (or equivalent) baking dish. Pour the cheese sauce over the pasta and fold gently until pasta is evenly coated. If you reserved sauce, spoon or drizzle it on top for extra creaminess.

Combine the toasted breadcrumbs with the remaining 1 tablespoon melted butter (or the 2 tbsp used earlier: if you used 2 tbsp to toast, use an additional 1 tbsp) and toss to coat. Evenly sprinkle the breadcrumb mixture over the sauced pasta. If you like a cheesier crust, scatter an additional 1/4 cup shredded smoked Gouda on top before the breadcrumbs.

Bake uncovered in the preheated 375°F (190°C) oven until bubbling and the top is golden, 20–25 minutes. For an extra-crispy top, place under the broiler for 1–2 minutes watching closely to avoid burning.

Remove from oven and let rest 5–10 minutes to set.

Scatter chopped fresh chives or parsley over the top and finish with a light crack of black pepper. Serve warm.