Smoked Gouda and Bacon Mac and Cheese Step-by-step instructions

Before you start

Before starting, bring a large pot of salted water to a boil for the pasta. Shred both cheeses and set them aside to come to room temperature, which helps them melt more smoothly.

Chop the bacon and have all other ingredients measured and ready. Preheat the oven to 375°F (190°C) when you begin assembling the dish. Butter a 9x13-inch baking dish to prevent sticking.

Instructions

Cook Pasta and Bacon

1. 1Cook the pasta and bacon
   Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until just al dente (about 7-8 minutes). Drain and set aside. While the pasta cooks, place the chopped bacon in a large skillet over medium heat. Cook, stirring occasionally, until crisp, about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the skillet.
   Look for The pasta is tender but still firm to the bite, and the bacon is browned and crispy.
   Tip Reserve a bit of pasta water to loosen the sauce if needed, though not usually necessary.
2. 2Make the roux
   In the same skillet with the bacon fat, add the butter and melt over medium heat. Sprinkle in the flour and whisk continuously for about 2 minutes, until the mixture turns light golden and smells nutty. This roux will thicken the sauce.
   Look for The roux is smooth and bubbly, with a pale golden color.
   Tip Keep whisking to avoid lumps; the roux should be cooked but not browned.
3. 3Add the dairy
   Gradually pour in the whole milk and half-and-half, whisking constantly to prevent lumps. Continue to cook over medium heat, whisking, until the mixture comes to a gentle simmer and thickens enough to coat the back of a spoon, about 5-7 minutes.
   Look for The sauce is smooth and thick, coating the spoon.
   Tip Don't let it boil hard; a gentle simmer is enough to thicken without curdling.
4. 4Melt the cheeses
   Reduce the heat to low. Add the shredded smoked Gouda and sharp cheddar, a handful at a time, stirring until each addition is fully melted before adding more. Stir in the Dijon mustard, salt, and black pepper.
   Look for The cheese sauce is glossy, smooth, and fully combined.
   Tip Grate the cheese yourself for the smoothest melt; pre-shredded cheese often contains anti-caking agents.

At the end of this phase, the pasta is al dente and the bacon is crispy. The bacon fat is reserved in the skillet, and the cooked bacon is set aside. The kitchen smells of sizzling bacon, and the pasta is drained and ready.

Make Cheese Sauce and Assemble

5. 5Combine pasta and sauce
   Add the drained macaroni and the cooked bacon to the cheese sauce. Stir gently until every piece of pasta is coated with the sauce.
   Look for The pasta is evenly coated with a creamy, cheesy sauce.
   Tip Taste and adjust seasoning if needed before baking.
6. 6Transfer to baking dish
   Preheat the oven to 375°F (190°C). Pour the mac and cheese into a buttered 9x13-inch baking dish and spread it into an even layer.
   Look for The mixture is evenly distributed in the dish.
   Tip Butter the dish to prevent sticking and add a little extra flavor.
7. 7Prepare the topping
   In a small bowl, combine the panko breadcrumbs and chopped parsley. Sprinkle the mixture evenly over the mac and cheese.
   Look for The topping covers the surface evenly.
   Tip For extra richness, you can drizzle a little melted butter over the breadcrumbs before baking.

The cheese sauce is smooth and thick, coating the back of a spoon. The pasta and bacon are fully coated with the sauce, and the mixture is transferred to a buttered baking dish. The breadcrumb topping is evenly sprinkled over the top.

Bake Until Golden

8. 8Bake until bubbly
   Place the dish in the preheated oven and bake for 20-25 minutes, until the sauce is bubbly and the top is golden brown. If you like a deeper crunch, switch to broil for the last 2-3 minutes, watching carefully.
   Look for The topping is golden brown and the edges are bubbling.
   Tip Let the dish rest for 5 minutes after baking to set slightly before serving.

The mac and cheese is bubbling around the edges, and the breadcrumb topping is golden brown. The kitchen smells of toasted breadcrumbs and melted cheese. The dish is allowed to rest for 5 minutes before serving.

Common mistakes

One common mistake is overcooking the pasta, which can lead to mushy mac and cheese. Cook it just until al dente, as it will continue to cook slightly in the oven.

Another is adding the cheese to a sauce that's too hot, which can cause it to separate or become grainy.

Always melt the cheese over low heat, stirring constantly. Also, be sure to whisk the roux thoroughly to avoid lumps in the sauce. Finally, don't skip the rest time after baking—it allows the dish to set and makes serving cleaner.

How to tell it’s done

The mac and cheese is done when the top is golden brown and the sauce is bubbly around the edges. The internal temperature should be at least 165°F (74°C) if checked with a food thermometer.

Let the dish rest for 5 minutes before serving to allow the sauce to set slightly, making it easier to scoop and preventing it from being too runny.