Smoked Gouda gives classic baked macaroni and cheese a deeper savory flavor, while crisp barbecue-seasoned onions add texture without making the dish fussy.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8
Ingredients
- 12 ounces elbow macaroni
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 8 ounces smoked Gouda, shredded
- 6 ounces sharp cheddar, shredded
- 1/3 cup grated Parmesan
- 1 cup crispy fried onions
- 1 teaspoon barbecue seasoning
- 1 tablespoon melted butter
How to Make Smoked Gouda Mac & Cheese with Crispy BBQ Onions
- Heat the oven to 375°F. Lightly butter a 9-by-13-inch baking dish.
- Cook the macaroni in well-salted water until 1 minute shy of al dente. Drain.
- Melt 3 tablespoons butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and cook until lightly thickened, 4 to 6 minutes.
- Remove the pan from the heat. Whisk in Dijon, garlic powder, salt and pepper, then stir in the Gouda, cheddar and Parmesan until smooth.
- Fold in the pasta and transfer to the baking dish. Toss the fried onions with barbecue seasoning and 1 tablespoon melted butter, then scatter over the top.
- Bake for 18 to 22 minutes, until bubbling around the edges. Rest for 5 minutes before serving.
Recipe Tips
- Shred cheese from a block for the smoothest sauce; pre-shredded cheese often contains anti-caking starch.
- Do not overcook the pasta before baking or the finished mac and cheese can turn soft.
- For more smoke without extra salt, add a small pinch of smoked paprika instead of more barbecue seasoning.
Storage and Reheating
Cover and refrigerate for up to 4 days. Reheat individual portions with a spoonful of milk to loosen the sauce.
Frequently Asked Questions
Can I make it ahead?
Yes. Assemble the macaroni and cheese without the onion topping, refrigerate up to 24 hours, then add the topping just before baking. Add about 10 minutes to the bake time if it is cold.
Can I use only smoked Gouda?
You can, but combining Gouda with cheddar gives the sauce a better balance of smoke, sharpness and meltability.
Yummy Original recipe developed for Yummy.info.
