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If you're a fan of gouda and bacon, then this smoked gouda bacon mac and cheese is what you're looking for. I mean I really shouldn't even ask who is a fan of bacon, because who isn't? It really adds a depth of flavor with this gouda mac and cheese, which makes it hard to beat.
When it comes to the holidays, I can't get enough macaroni and cheese - from three cheese mac and cheese to pepper jack mac and cheese to smoked mac and cheese.
How did I come about this gouda mac and cheese you might ask? I had a friend visiting once and he asked for a gouda bacon mac and cheese with some beer can chicken.
Never one to turn down mac and cheese, I didn't hesitate. The problem was I hadn't written down the recipe I made back then so I did my best to recreate it. Luckily for you, I think this one turned out even better!
Jump to:
Why You Will Love This Recipe
- Simple - As with macaroni and cheese recipes, this dish takes just a few ingredients. You can have this on the dinner table in under 45 minutes.
- Can be made ahead - If you are making a few different dishes for a party or gathering, you can prep this mac and cheese recipe a day ahead of time before baking.
- Holiday friendly - It is the perfect side dish for the holidays and goes with most main courses - from spatchcock smoked turkey to sous vide filet mignon.
Ingredient Notes
- Macaroni - It is a macaroni and cheese recipe for a reason.
- Roux - By melting butter and then adding flour, you make a roux which thickens the milk as it continues to cook.
- Cheese - With any mac and cheese recipe, the cheese is the star. While smoked gouda cheese is the main one used, I also use some sharp cheddar and Parmesan to balance the smokiness with a tangy flavor.
- Bacon - Opt for thick-cut bacon for added texture and flavor. Baking it keeps it crispy and less greasy, perfect for crumbling.
- Breadcrumb topping - Gives a crispy topping that contrasts with the creamy mac and cheese. Panko is my go-to for its extra texture.
Ingredient Swaps
Like any recipe, you can swap out some of the ingredients. Some swaps include:
- Macaroni is my go-to most times for this pasta dish, but other types of pasta like orecchiette, penne or ziti are good substitutes.
- I always use whole milk for sauces, but you can use low fat or skim milk.
- Try smoked mozzarella or smoked cheddar for a similar smoky flavor to smoked gouda.
- Instead of a breadcrumb topping, you can use cheese. Just shred an extra 1 to 1 ½ cups of gouda and cheddar combined.
- While I like bacon, prosciutto or pancetta can be used instead.
How to Make Smoked Gouda Bacon Mac and Cheese
Please note full ingredient list and instructions can be found in recipe card below.
Step 1: Bake bacon at 400°F for 20 minutes until crisp.
Step 2: For the breadcrumb topping, melt butter in a small saucepan, remove from heat, and mix in panko, garlic and ½ cup Parmesan.
Step 3: Melt butter over medium heat in Dutch oven, stir in flour and pepper, and cook for 1-2 minutes.
Step 4: Gradually add milk and cook for 10 minutes until smooth and bubbly.
Step 5: Remove sauce from heat, stir in gouda, cheddar, remaining Parmesan and bacon.
Step 6: Add pasta and mix to coat.
Step 7: Transfer the pasta mixture to a greased 9x13 dish and top with breadcrumb mixture.
Step 8: Broil for 1-2 minutes or until breadcrumbs are golden brown.
Freshly Grate Your Cheese!
I mention it a few times, but don't just buy pre-shredded cheese. Buy blocks of cheese and shred yourself. It's cheaper, tastes better and doesn't have any unnecessary ingredients.
Recipe FAQs
To me when the cheese is the star, you use a quality cheese. Don't go cheap and buy the pre-shredded stuff. Take the time to grate yourself. For the gouda, I like an applewood smoked gouda. As far as cheddar, I usually go sharp for its tanginess. You can use white or orange cheddar.
Yes. Just prepare all the way to where the macaroni is in the baking dish. Cool before topping with the breadcrumb mixture. Then refrigerate or freeze before baking the day you need it.
You can keep in the fridge for about 3 days before using. You can freeze for 3 months before baking. If you freeze, you need to allow to that before baking per the recipe.
Just let your mac and cheese cool to room temperature before covering in airtight container or with aluminum foil. It will last in the fridge for about 3 days or the freezer for 3 months.
Place the mac and cheese into an oven-safe dish and only take out what you are using. Add 1 tablespoon of milk per 1 cup of baked mac and cheese and mix to incorporate. Cover with aluminum foil and bake in the oven at 350°F for 20-30 minutes, or until heated through.
You can also microwave. Place in a microwave-proof bowl with a splash of milk and microwave for 1 minute. Stir and microwave for another minute or until heated through.
Pro Tips/Recipe Notes
- No overcooked pasta – Cook the macaroni al dente according to the package instructions. The pasta will finish cooking in the oven while it’s in the sauce.
- Freshly grated cheese – Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need.
- Stir constantly – Once the milk is added, you must stir constantly as it heats up and becomes thick. Otherwise you’ll have burnt milk on the bottom.
- Lots of sauce – Who likes a dry macaroni and cheese? At first when making this, you’ll think it is too much sauce but believe me when that the macaroni soaks it up.
- Let it rest – Allow the mac and cheese to rest for 5-10 minutes after baking. This helps the sauce thicken, making it easier to serve and enjoy every creamy bite!
Other Recommended Mac and Cheese Recipes
If you’ve tried this smoked gouda and bacon mac and cheese recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, TikTok, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Smoked Gouda and Bacon Mac and Cheese
Ingredients
- 1 lb macaroni
- ½ cup plus 2 tablespoon unsalted butter, divided
- 2 cloves garlic
- ¾ cup panko breadcrumbs
- 6 tablespoon all-purpose flour
- ¼ teaspoon black pepper
- 4 cups milk
- 3 cups shredded applewood smoked gouda (¾ lb)
- 3 cups shredded sharp cheddar (¾ lb)
- 1 cup shredded Parmesan cheese, divided
- 8 slices bacon, cooked and crumbled up
Instructions
- Preheat oven to 400°F. Add bacon to parchment-lined sheet and bake for 20 minutes. Remove from oven and let cool before crumbling up.
- To make breadcrumb topping, melt 2 tablespoon butter in small pan over low heat. Once melted, add panko, garlic and ½ cup Parmesan and toss to combine. Set aside.
- In large saucepan or Dutch oven, melt ½ cup butter. Stir in flour and black pepper. Cook for about 1-2 minutes until well combined. Gradually add milk and cook until the mixture is smooth and bubbly, about 10 minutes. You'll want to stir constantly.
- While making sauce, cook macaroni according to package and set aside.
- Remove sauce from heat and gradually add gouda, cheddar cheese, ½ cup Parmesan cheese and the bacon. Stir in until cheese is melted. Add pasta and mix until everything is coated. Pour into a 9x13 greased baking dish. Top with breadcrumb mixture.
- Put under broiler until the mixture bubbles and top is browned. Should be about 1 to 2 minutes. You can't leave unattended or it will burn. Remove from broiler and let rest for 5 minutes.
Notes
- No overcooked pasta – Cook the macaroni al dente according to the package instructions. The pasta will finish cooking in the oven while it’s in the sauce.
- Freshly grated cheese – Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need.
- Stir constantly – Once the milk is added, you must stir constantly as it heats up and becomes thick. Otherwise you’ll have burnt milk on the bottom.
- Lots of sauce – Who likes a dry macaroni and cheese? At first when making this, you’ll think it is too much sauce but believe me when that the macaroni soaks it up.
- Let it rest – Allow the mac and cheese to rest for 5-10 minutes after baking. This helps the sauce thicken, making it easier to serve and enjoy every creamy bite!
Michelle says
Holy cow!! This looks so good!
Brown T says
Melt 2tbs of what? Before adding panko?
Ryan says
Sorry melt 2 tbps butter. Thanks for pointing out!
Leah says
It's my first time making homemade mac and cheese. I just used this recipe and it is SOOO GOOD! Thank you for sharing!
Ryan says
Glad you liked it!
Emma S says
Wondering if you've got any good ideas of how you'd do this as a crockpot recipe to be served over a few hours? Any ideas Ryan?
I've had it before, but only fresh. Hoping to make it for a cookout, and would like to have it prepped as much as possible so I can just add what I need to before serving 🙂
Ryan says
Unfortunately I've never made mac and cheese in a crockpot so I wouldn't feel comfortable giving tips on the best way to make it. Looking at some recipes like this it seems like you have to use evaporated milk instead of flour to help thicken the sauce so not sure how well it will translate.
Jade says
What kind of milk do you normally use?
Ryan says
I use whole milk but have made with 2 or 1% and it works fine.
Caitlin says
I made this Gluten-Free and it was absolutely incredible! I used rotini red lentil pasta along with Ian's GF Panko and it was outstanding! This is my first time making homemade macaroni and cheese and this recipe is an absolute keeper!
Ryan says
Awesome. Glad you enjoyed it!
Lesita Bingham says
Could I use light cream instead of milk???
Ryan says
Yes you can.
Monika J. says
I’ve made this a few times and it has been a hit. Mostly recently made it for my parents who loved it, brought the leftovers into my office and everyone went crazy for it. We’re having a chili cook off tomorrow and our division director asked me to make a tray of it to have with the chili! What a fantastic recipe!!
Ryan says
Glad you enjoyed it!
Shan says
I just made it with crab....oh wow. Very good.
Ryan says
Glad you enjoyed it!
Lauren says
Can this be made ahead of time and then just baked when ready to eat? Trying to prep as much before thanksgiving the day before!
Ryan says
Yes you can. I wouldn't make it more than 2 days ahead of time max though.
Abby Peacock says
This is the best Mac and cheese I have ever eaten! We made it for Christmas dinner and my family loved it. We were initially looking for a knockoff of Publix smoked Gouda Mac and cheese cause we always grab it because of convenience and the reviews for this were good. Let me tell you, this recipe does not disappoint. I will be making this now when we want it instead because it’s so much better!
Ryan says
Ahh I miss Publix. I'm from Florida originally but no longer around one!
Suzy says
MDe
Made this for family get together as a side dish with pulled pork.There was none left and everyone raved about it. Have some pretty picky eaters but it was definitely a big hit. Thanks for sharing this recipe.👍
Ryan says
Awesome! Glad you enjoyed it!