Smoked Gouda Mac and Cheese Recipe

5 star recipe with the follwing modifications. I used 8 oz of smoked gouda and about 5 oz of sharp cheddar. I reduced the amount of milk to 1 and 1/2 cups. I also added a liberal amount of garlic salt. This resulted in a very cheesy sauce and a delicious taste. The gouda is quite strong and next time I may reduce the amount of gouda and increase the amount of cheddar. Also topped with bread crumbs.

Excellelnt mac and cheese with a few adjustments. I added 2 more ozs. of gouda, 8 ozs. of extra sharp cheddar and 1/4 cup of 1/2 and 1/2. I also toasted panko breadcrumbs with 2 tbls of butter and a sprinkle of garlic salt. I topped the macaroni with the breadcrumbs and parmesan cheese before baking.

Okay, I'm giving this recipe three stars because I don't think it's fair to give a recipe five stars if you've made major adjustments to it. That being said, I think it's a good base, and the advice from several people on here is very good. First thing, though, there's not nearly enough cheese. I used 8 oz of gouda and 4-5 oz of sharp cheddar and I could barely taste it. I'm planning on doing 16 oz of gouda next time. With my adjustments, I was trying to recreate the new mac and cheese at Outback steakhouse, which has this amazing garlic bite. I used the same amount of milk, flour, butter, pasta, etc. that the recipe called for, but mostly added things to change the flavor. So, I added 1 whole head of roasted garlic (pureed in the food processor) and 1 minced scallion, which I sautéed (after burning the first one trying to roast it.) Actually, while present, the garlic flavor didn't have that amazing zap to it that it has at Outback. I might even do two heads next time (although I'll add it slowly.) I also didn't add the cheese slowly enough when making the sauce, so it was a little gritty from fine pieces of cheese that didn't get melted. Those are the adjustments I made. Hope it works out for you!

VARIATION: I made this with pureed broccoli & cooked chicken, in which case you need to only use about 1 c. milk to account for the additional water in those ingredients. Also, I would recommend using 6 oz of gouda and topping the dish with shredded cheddar. The recipe does not mention to cook this UNCOVERED in the oven, to brown the top. ENJOY! My kids all loved this, from my vegetarian (snuck the chicken in) to my veggie hater (couldn't pick out the broccoli)!!!

I made this for supper tonight - pretty good! As did others, I also tweaked. I used 8 oz. shell mac, 8 oz. smoked gouda, 5 oz. extra sharp cheddar (we love cheese!), 1/4 tsp. cayenne pepper, 1 tsp. onion powder, 1 tsp. garlic salt and only 2 c. milk. I also topped it with 6 TB panko breadcrumbs mixed with 2TB melted butter and 6-8 slices chopped, cooked, bacon. Because of the extra cheese it did get a little "grainy" in texture but the flavor was awesome! Next time I will try using regular gouda and smoked cheddar - just for a little twist. Yep, we're lucky here - we don't live far from a fresh cheese and dairy shop so the combination of cheeses I can try is almost unlimited.

Had to make more to feed more. Used 24oz pasta, made the necessary changes for ingredients, I did a can oh Campbells 101/2 cheddar cheese, 6-8 oz of shredded cheese, added Gouda to the top with bread crumbs, turned out great according to people at the potluck, but then again I am biased and they just might have being nice also. But the base recipe was simple and a great guide

So yummy! I don't usually like smoked gouda but found myself with a slab so I found this recipe. Best mac and cheese I've ever made! I slowly sauteed a little minced onion in the butter before adding the flour and used some aged sharp cheddar as well as the gouda. Topped w/ bread crumbs and asiago before baking. I don't normally have cow's milk so I used some half and half and mostly cashew milk. Also added chopped cauliflower to noodles for last few minutes of cooking time. Wish I'd had some broccoli to add too. This is going to become my new mac and cheese recipe for sure!

I halved the amount of pasta for the sauce. I also added smoked paprika, onion powder, and garlic powder to the sauce after finding that it didn't have much flavor. In addition to the gouda, I also added some extra sharp cheddar cheese. The sauce came out fantastic!

My family loves this recipe! I've tweeked it a little bit, I use about a cup and a half of light cream instead of the milk (I found the sauce too soupy) and I also add a little bit of chili pepper. This adds to the smokey taste and also gives it a bit of a kick. A few bread crumbs on top and you're good to go. I also have a friend to loves this recipe but just found out she has a gluten allergy so I made this with rice noodles and it was just as good and healthier!

I attempted to make this as written, but gluten free. I used gluten free macaroni and rice flour. I will note, I always use rice flour as a thickener for roux and gravy, etc. It works the same as all purpose. The roux to liquid proportion is off in this recipe. After making the roux, I added the milk but it did not thicken. I ended up adding 2 more tablespoons of flour to get the mixture to thicken. After tasting the sauce with 4oz of smoked gouda, I decided to take 1 cup of the pasta and mix with some of the sauce and bake in a small ramekin to take a pic and review on its own. As written, I wouldn't call this mac and cheese. It needs more cheese and some seasoning, two things most of the others giving this recipe great reviews are doing. Thankfully, I was able to salvage the rest of the recipe by doing just that too.

I used 6 oz smoked gouda & 8 oz sharp cheddar cheese, very nice combo. I added a sprinkle of garlic powder and paprika to the sauce mixture before adding the cheese. I used regular pepper instead of white and didn't add any salt, the cheese is salty enough. I used 1.5 cups milk. Definitely cover with foil while baking so it doesn't dry out.

Used 1000 day old Gouda and 1/2c of aged Parmesan.

Insanely good! My boyfriend and I loved it. Followed the recipe exactly.

I didn’t have any white pepper so I used black pepper instead and it still turned out great.

Bro, zero effort, max flavor.

My family's favorite Mac and Cheese!

Awesome. I used smoked gouda with bacon and it was fantastic.

Awesome!!! Loved the simplicity of the recipe. Easy to modify with your favorite type of pasta and herbs to your taste. My husband who hates anything but Southern Mac&Cheese gobbled this up! Thanks for the great recipe!!!

The cheese sauce was not enough so i had to double mine. It tastes delicious and I love getting recipes off this sight. This was my first ti,e trying this with a different brand of cheese.

Never gonna make it again. Clumps into a cheese curd and taste disgusting.