Print

Crispy Smoked Mac and Cheese Recipe with Gooey Gouda Crust

smoked mac and cheese - featured image
Print Recipe

A rich and smoky mac and cheese featuring a crispy smoked gouda crust and creamy cheesy pasta, perfect for BBQs and cozy dinners.

Ingredients

Scale
  • 12 ounces elbow macaroni or similar short pasta
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1/2 cup heavy cream
  • 2 cups shredded smoked gouda
  • 1 1/2 cups shredded sharp cheddar
  • 1/2 cup grated Parmesan
  • 1 teaspoon yellow mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs (optional)
  • 1/2 cup extra shredded gouda for topping

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook for 6-7 minutes until just al dente. Drain and set aside.
  2. In a medium saucepan, melt 4 tablespoons unsalted butter over medium heat. Whisk in 1/4 cup all-purpose flour and stir constantly for about 2 minutes until smooth and slightly nutty.
  3. Gradually whisk in 3 cups whole milk and 1/2 cup heavy cream. Stir continuously and bring to a gentle simmer until thick enough to coat the back of a spoon, about 5-7 minutes.
  4. Remove from heat and stir in 2 cups shredded smoked gouda, 1 1/2 cups shredded sharp cheddar, and 1/2 cup grated Parmesan. Add 1 teaspoon yellow mustard powder, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, salt, and pepper. Stir until smooth and melted.
  5. Pour the cheese sauce over the drained pasta and gently fold together until every noodle is coated.
  6. Lightly butter or spray a 9×13-inch baking dish. Pour in the mac and cheese mixture and smooth the top.
  7. Sprinkle 1 cup panko breadcrumbs evenly over the mac and cheese. Scatter 1/2 cup extra shredded gouda on top.
  8. Preheat smoker or grill to 225°F. Place the baking dish on the grate away from direct heat. Smoke for 45-60 minutes until the top is golden brown and crispy and cheese is bubbling.
  9. Remove from smoker and let rest for 5 minutes before serving.

Notes

Slightly undercook pasta to prevent mushiness after baking. Use fresh shredded cheese for best melting. Keep smoker temperature steady at 225°F. Panko breadcrumbs add crunch; toss with melted butter for richer crust. If no smoker, bake at 350°F for 25-30 minutes and add smoked paprika or liquid smoke for flavor.

Nutrition

Keywords: smoked mac and cheese, gouda crust, smoked gouda, creamy mac and cheese, BBQ side dish, comfort food

Find it online: https://chrisfeasts.com/crispy-smoked-mac-and-cheese-recipe-with-gooey-gouda-crust-easy-and-perfect/