Smoked gouda mac and cheese has a rich and creamy cheese sauce and tender noodles baked under a crisp, buttery Parmesan-panko topping. This comforting side dish takes 20 minutes to prep and can be assembled up to a day before baking. Add it to your next party buffet or holiday menu!
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Longtime readers will know that mac and cheese is one of my all-time favorite foods. I love it in all forms: stovetop mac made with a roux-based sauce, super easy copycat shells and cheese, indulgent baked mac and cheese with a crispy topping…give it all to me.
I also really love playing with different cheeses. You can’t go wrong with a classic cheddar, but there’s something extra special about using a mix of cheeses for extra depth of flavor.
This smoked gouda mac and cheese pairs smoky gouda and sharp cheddar in the sauce. Before baking, we add a Parmesan-panko mixture for a topping that’s buttery, nutty, and perfectly crisp. You get the rich, creamy sauce and those perfectly golden edges.
Best of all, you can prep this mac and cheese recipe up to a day ahead of time. Bake it just before serving it at Thanksgiving, Christmas, or Easter dinner alongside the cranberry chutney, super easy slow cooker creamed corn, or honey glazed ham.
Stephie’s testing notes & tips
- Choose a pasta shape with ridges or curves. Just about any short pasta will work, but the creamy cheese sauce will cling better to noodles with ridges or curves. I like cavatappi because it just feels fancy, but the classic elbow macaroni, shells, or even penne will work great.
- Cook the pasta 2 minutes shy of the package directions. The noodles will continue to cook while the mac and cheese bakes. Keep them just shy of al dente to start prevents them from becoming mushy by the end.
- Use a mix of smoked gouda and cheddar. You’ll still get the smoky flavor from the gouda cheese, but the cheddar keeps it from overpowering everything else.
- The cheese sauce should look a little too loose before baking. This is on purpose! The pasta will absorb some of the moisture as it bakes. If your sauce is perfect when you put it in the oven, it’ll end up too dry when it comes out.
Ingredient notes and substitutions
For full measurements and step-by-step instructions, scroll down to the printable recipe card.
- Pasta: As I mentioned above, my personal favorites are cavatappi or elbow macaroni.
- Butter: This will be used for toasting the topping and for the base of the roux for our cream sauce.
- Panko: These are Japanese-style breadcrumbs that have a lighter, crispier texture than standard breadcrumbs. You can easily find them in the international foods aisle of most grocery stores. You can use regular breadcrumbs, but the texture of the topping won’t be as crispy.
- Parmesan: Finely grated so it can mix into the panko. This gives a nutty flavor to the topping. You can skip this, but why would you?
- Smoked paprika: We’ll use this in both the topping and the cheese sauce. I prefer smoked paprika to sweet paprika in most applications, but especially here where it pairs nicely with the smoked gouda cheese.
- All-purpose flour: Thickens the roux for the cheese sauce.
- Whole milk: This is the base of the sauce. You can use 2% milk instead of whole, but keep in mind that the sauce will not be quite as rich.
- Dijon mustard: I love adding a bit of Dijon to the sauce when I make mac and cheese. It’s not enough to make the sauce taste like mustard, I promise. It’s just enough to sharpen the flavor. Coarse ground mustard can also work if you don’t mind the grains of the mustard being more visible.
- Seasonings: Garlic powder, salt, and plenty of black pepper.
- Cheese: A 50/50 mix of freshly shredded smoked gouda and sharp cheddar. Mild or medium cheddar works for a softer cheese flavor, and you can swap in regular gouda in place of the smoked for a milder mac and cheese overall. Skip pre-shredded cheese and shred your own cheese for the best creamy texture.
Make-ahead directions
You can easily make this smoked gouda mac and cheese from start to finish in under an hour. But if you’re hosting a party or holiday dinner and want to get some prep out of the way ahead of time, this is the perfect side dish.
As early as the day before, make and assemble the mac and cheese as directed and place it in the baking dish. Do NOT add the panko topping yet, though!
Since the pasta will absorb the sauce as the mac and cheese sits in the fridge, make the sauce looser than desired when prepping it ahead of time. This will ensure a perfect sauce after it rests and bakes.
Cover the mac and cheese, either in foil or use a casserole dish with a lid. Put the panko topping in a separate container. Store both in the refrigerator.
When ready to bake, let the mac and cheese rest at room temperature while the oven preheats. Add the panko, then bake as directed.
Storage and reheating
Leftovers of this smoked gouda mac and cheese can be stored in an airtight container in the fridge for up to 3 days.
Since reheating can cause baked mac and cheese to dry out, add a splash of milk before reheating to help restore some of the creamy consistency. It still won’t be just like it was right out of the oven, but it’ll still taste delicious!
Smoked Gouda Mac and Cheese
Equipment
Ingredients
- 12 ounces cavatappi or elbow macaroni
- 4 tablespoons unsalted butter divided use
- ½ cup panko breadcrumbs
- ¼ cup finely grated Parmesan cheese
- ½ teaspoon smoked paprika divided use
- 3 tablespoons all-purpose flour
- 3 cups whole milk warmed
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
- 8 ounces smoked Gouda cheese freshly shredded
- 8 ounces sharp cheddar cheese freshly shredded
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Instructions
- Preheat the oven to 375°F. Lightly grease (1) 9×13-inch baking dish.
- Cook the pasta in salted water for 2 minutes less than the package directions. Reserve ½ cup pasta water, then drain.12 ounces cavatappi or elbow macaroni
- Melt 1 tablespoon butter in a small skillet. Stir in the panko, Parmesan, and ¼ teaspoon smoked paprika. Cook for 2 minutes, until lightly toasted, then transfer to a bowl and set aside.1 tablespoons unsalted butter, ½ cup panko breadcrumbs, ¼ cup finely grated Parmesan cheese, ¼ teaspoon smoked paprika
- Melt the remaining 3 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute.3 tablespoons unsalted butter, 3 tablespoons all-purpose flour
- Gradually whisk in the warm milk. Cook for 5 to 7 minutes, whisking often, until the sauce thickens enough to coat a spoon.3 cups whole milk
- Remove the pan from the heat. Stir in the Dijon mustard, garlic powder, salt, pepper, and remaining smoked paprika. Add the Gouda and cheddar a handful at a time, stirring until smooth.¼ teaspoon smoked paprika, 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon fine sea salt, ¼ teaspoon black pepper, 8 ounces smoked Gouda cheese, 8 ounces sharp cheddar cheese
- Fold in the pasta. If needed, add reserved pasta water a few tablespoons at a time so the sauce looks slightly looser than desired.
- Transfer to the baking dish and sprinkle evenly with the panko mixture.
- Cover with aluminum foil and bake for 18 to 22 minutes, until bubbling around the edges. Remove the foil for the last 5 minutes to help with browning the top. If you'd like a more golden topping, broil briefly, making sure to keep an eye on it so the topping does not burn. Rest for 5 minutes before serving.
Notes
Ingredients
- Any short pasta shape will work, but look for one with ridges or curves to help cheese sauce cling to the noodles.
- If you don’t have panko, regular breadcrumbs can be used but the topping won’t be quite as crispy.
- You can use 2% milk in place of whole milk, but the sauce will be slightly less rich.
- Swap the smoked gouda for regular gouda for a milder mac and cheese.
Make ahead
- Mac and cheese can be assembled the day before, but do not add the panko topping. Cover and refrigerate until ready to bake, storing the panko topping separately. Before baking, let the mac and cheese come to room temperature and add the panko topping.
Storage
- Store leftovers in an airtight container in the fridge for up to 4 days. If desired, add a splash of milk when reheating to help restore the creamy consistency.
Nutrition
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >