Classic Mac and Cheese with a Smoky Bacon & Gouda Twist
This classic mac and cheese recipe gets an irresistible upgrade with the addition of smoky bacon and creamy Gouda cheese, baked until bubbly and golden.
Equipment
- large pot
- Dutch oven
- whisk
- 9x13 inch baking dish
Ingredients
Basic Macaroni and Cheese Foundation
- 1 pound elbow macaroni or your favorite short pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg optional
Smoky Bacon & Gouda Variation
- 8 slices bacon, cooked crisp and crumbled
- 2 cups shredded Gouda cheese smoked Gouda optional
- 1/2 cup panko breadcrumbs
Instructions
Preparation
- Bring a large pot of salted water to a boil, then cook macaroni until al dente; drain and set aside.
- Melt butter in a large pot over medium heat, then whisk in flour for 1-2 minutes until a roux forms.
- Gradually pour in warmed milk, whisking constantly until the béchamel sauce thickens to coat a spoon.
- Reduce heat to low, add cheddar and Gouda cheeses, salt, pepper, and nutmeg; stir until smooth and creamy.
- Add the cooked pasta to the cheese sauce, gently stirring until all noodles are coated.
- Stir half of the crumbled bacon into the macaroni and cheese mixture.
- Transfer the mac and cheese to a 9x13 inch baking dish, then sprinkle with the remaining bacon and panko breadcrumbs.
- Bake at 375°F (190°C) for 20-25 minutes, or until bubbly with a golden-brown topping.
- Serve hot and enjoy your classic mac and cheese with a smoky bacon and Gouda twist.
Notes
For an extra smoky flavor, use smoked Gouda cheese. You can prepare the bacon ahead of time to save on prep. If the sauce seems too thick, add a splash more warm milk until desired consistency is reached.