foodie friday: smoked gouda mac


At the beginning of December I made a visit to NYC where my friend Julia and her wonderful boyfriend David introduced me to Westville. It was so yummy and I ordered the smoked gouda mac and cheese … with bacon (thanks David!). It was amazing, so when I decided to host a NYE dinner I knew I had to recreate it somehow.

A little googling and I stumbled across a recipe from A Cozy Kitchen.


It was everything I was looking for and with a little modification (adding bacon and cooking them in individual cast iron skillets) I was ready to go. It also reheats well. Enjoy!

Smoked Gouda Mac & Cheese
Recipe by Chase Livengood, on A Cozy Kitchen

1 lb package short pasta (penne, elbow macaroni, etc)
4  tablespoons  butter
4  tablespoons  all-purpose flour
4  cups  milk
½  teaspoon  salt
½  teaspoon  fresh ground black pepper
½ teaspoon paprika
8-oz block sharp white cheddar cheese, grated and divided (about 2 cups)
8-oz block smoked gouda cheese, grated and divided (about 2 cups)

Cook the pasta according to package directions, set aside. (don’t forget this step!)

Melt butter in a large saucepan over medium-low heat; whisk in flour until smooth. Continue whisking and cook for 2 minutes. Gradually whisk in milk. Whisking constantly, cook for 5 minutes or until thickened. Reduce heat to low and stir in salt, black pepper and most of the cheese, reserving about a cup of cheese.

Pour the pasta in a lightly greased 8 x 11 x 2 baking dish. Spoon the cheese sauce over the pasta, stirring lightly to even out the sauce in the pan. [I mixed the pasta and cheese sauce together in a large bowl and then scooped it into individual pans]. Sprinkle the top with the remaining cup of cheese and the paprika.

Bake at 400° for 20 minutes or until bubbly. Remove from oven, and prepare yourself for out-of-this world macaroni and cheese.

*Note: if you want to add bacon, just cook the bacon and chop it in little pieces. Mix it when you mix the pasta and cheese sauce together. 

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