Smoked Gouda Mac & Cheese | Ultra Creamy, Buttery, the Perfect Holiday Side Dish!

This Smoked Gouda Mac and Cheese is the kind of side dish that steals the spotlight every time; creamy, buttery, and rich, with a subtle smoky depth that makes it feel gourmet and special!

It’s comfort food with elegance, perfect for Thanksgiving, Christmas, or any cozy dinner where you want to impress without stress. Smoked gouda melts into the Monterey Jack and white American cheese for a silky, balanced sauce that’s sooo indulgent.

If you’ve never tried smoked gouda before, this recipe is the one to make, it’s approachable, crowd-pleasing, and guaranteed to make people say “you made this from scratch?!”

🧈 Smoked Gouda Mac and Cheese Recipe 🧈

Ingredients

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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