Smoked Gouda and Bacon Mac and Cheese Tips, FAQ & printable recipe

Tips for success

For the creamiest sauce, always use full-fat dairy. Whole milk and half-and-half provide richness and stability, preventing the sauce from curdling. If you prefer a lighter version, you can use all whole milk, but the sauce will be slightly less luxurious.

The roux should be cooked for at least 2 minutes to eliminate the raw flour taste, and the cheese should be added gradually over low heat to ensure a smooth melt.

To get a perfectly golden breadcrumb topping, you can toss the panko with a tablespoon of melted butter before sprinkling over the dish. This helps the crumbs brown evenly and adds a buttery flavor.

If you like a bit of heat, add a pinch of cayenne pepper to the breadcrumbs or the cheese sauce. For a smoky twist, use smoked paprika in the topping.

Variations

• Spicy Jalapeño: Add 2-3 finely chopped jalapeños (seeds removed for less heat) to the cheese sauce along with the mustard. You can also sprinkle sliced jalapeños over the breadcrumb topping before baking for an extra kick.
• Vegetarian: Omit the bacon and use 2 tablespoons of butter instead of the bacon fat for the roux. Add 1 cup of sautéed mushrooms or roasted red peppers for extra flavor and texture.
• Truffle Mac and Cheese: Drizzle 1-2 teaspoons of truffle oil over the finished mac and cheese just before serving. You can also add a handful of sautéed wild mushrooms to the sauce for an earthy, luxurious twist.
• Buffalo Chicken: Stir in 1 cup of shredded cooked chicken and 1/4 cup of buffalo sauce into the cheese sauce along with the pasta. Top with blue cheese crumbles instead of or in addition to the breadcrumbs.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Add a splash of milk when reheating to restore creaminess.

Freezer

Freeze the unbaked or baked mac and cheese in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat individual portions in the microwave, or reheat the entire dish in a 350°F (175°C) oven for 15-20 minutes, covered with foil.

Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F (175°C) until heated through. To prevent the sauce from drying out, add a splash of milk before reheating.

The mac and cheese can be assembled up to 24 hours in advance. Prepare the recipe through step 7, cover the dish tightly with foil, and refrigerate. When ready to bake, remove from the refrigerator, let it sit at room temperature for 30 minutes, then bake as directed, adding 5-10 minutes to the baking time if needed.

Serving ideas

Serve this mac and cheese as a main course with a crisp green salad dressed with a simple vinaigrette to cut through the richness.

It also pairs wonderfully with roasted vegetables or a bowl of tomato soup for a comforting meal. For a crowd, serve it alongside grilled steak, barbecue chicken, or even as a side for Thanksgiving dinner.

The dish is best served hot, straight from the oven, when the topping is crunchy and the sauce is at its creamiest. Garnish with extra chopped parsley for a pop of color and freshness.

This mac and cheese is hearty enough to stand on its own, but it also complements a wide range of mains, making it a versatile addition to any menu.

Frequently asked questions

Recipe card

Smoked Gouda and Bacon Mac and Cheese

Prep 20 minCook 35 minTotal 55 minServes 8

Ingredients

• 16 oz elbow macaroni
• 8 slices bacon, chopped
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup half-and-half
• 8 oz smoked Gouda, shredded
• 8 oz sharp cheddar, shredded
• 1 tsp Dijon mustard
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup panko breadcrumbs
• 2 tbsp fresh parsley, chopped

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Add the drained macaroni and the cooked bacon to the cheese sauce. Stir gently until every piece of pasta is coated with the sauce.
6. 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.
7. In a small bowl, combine the panko breadcrumbs and chopped parsley. Sprinkle the mixture evenly over the mac and cheese.
8. 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.

Contains: gluten, milk, mustard

Estimated nutrition per serving

Calories

610

Protein

25 g

Carbohydrates

48 g

Fat

35 g

Automatic estimate from the ingredient list, not laboratory-verified.