Smoked Gouda Mac and Cheese - Dish with Drew

 Smoked Gouda Mac and Cheese

This Smoked Gouda Mac and Cheese is honestly the kind of side dish that absolutely steals the spotlight every single time you put it on the table. It completely transcends standard mac and cheese; this version is incredibly creamy, buttery, and rich, but it carries a subtle, sophisticated smoky depth that makes it feel instantly gourmet and special. It truly is comfort food paired with pure elegance, making it the perfect side dish for a formal Thanksgiving or Christmas dinner, yet it’s simple enough for a cozy Sunday night when you want to impress without spending hours fussing in the kitchen. The real magic happens with the triple cheese blend: the Smoked Gouda melts beautifully into the Monterey Jack and white American cheese to create a perfectly silky, lump-free, and balanced sauce that is so decadent and irresistibly indulgent.

If you’ve never tried smoked gouda before, this recipe is the one to convince you. Its nutty, slightly pungent flavor, combined with its fantastic melting quality, makes the sauce taste complex and expensive, but the technique itself is approachable and stress-free. We start with a simple roux base, which is the foundational secret to any stable, thick, and velvety cheese sauce, and then we introduce evaporated milk to further guarantee that smooth, non-gritty texture. The final result, baked until bubbly and golden, is incredibly crowd-pleasing and guaranteed to make everyone ask, "Wait, you made this from scratch?!" This recipe proves that you don't need fancy, complicated steps to achieve a truly memorable, high-end mac and cheese experience.

👇 Ingredients & Instructions 👇

4 oz white American cheese 4 oz Monterey Jack cheese 16 oz smoked gouda 2 cups whole milk (warmed) 1 (12 oz) can evaporated milk 4 Tbsp unsalted butter 4 Tbsp all-purpose flour ½ tsp garlic powder ½ tsp onion powder ½ tsp paprika ½ tsp salt (adjust to taste)

👨‍🍳 Instructions 👨‍🍳

1) Preheat oven to 375°F. Grate cheeses and reserve ¼ of the Monterey Jack and smoked gouda for topping. 2) In a large saucepan over medium heat, melt butter, then whisk in flour to create a roux. 3) Gradually whisk in warmed milk, about one-third at a time, until smooth and thickened. 4) Add garlic powder, onion powder, paprika, and salt. 5) Add American, Monterey Jack, and gouda in batches, whisking until smooth and creamy. 6) Stir in evaporated milk until fully combined. 7) Cook pasta 1–2 minutes less than package directions. Drain. 8) Combine pasta and cheese sauce in a large bowl, tossing to coat. 9) Transfer to a greased 3-qt baking dish and top with reserved cheese. 10) Bake uncovered for 30 minutes, until golden and bubbly.

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