Smoked Gouda Mac and Cheese

Meister Cheese

Servings

8-10

Prep Time

15 minutes

Cook Time

30 minutes

Cuisine

American

Ingredients

1 pound cavatappi or elbow macaroni
½ cup salted butter
½ cup all-purpose flour
2½ cups whole milk
2 cups half-and-half
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground mustard
¼ teaspoon smoked paprika
⅛ teaspoon ground nutmeg
¼ teaspoon salt, plus more for the pasta water
Black pepper to taste
3 cups Meister Smoked Gouda cheese, freshly shredded (12 ounces)
1 ½ cups Meister Mild Cheddar cheese, freshly shredded (6 ounces)
1 ½ cups Meister Monterey Jack cheese, freshly shredded (6 ounces)

Directions

Preheat the oven to 325°F.
Bring a large pot of water to a boil and add a generous pinch of salt (about ½ tablespoon). Cook the pasta 1-2 minutes less than the package directions for al dente. Drain and set aside.
While the pasta cooks, combine the shredded smoked gouda, mild cheddar, and Monterey Jack. Reserve 2 cups for topping.
Melt the butter in a large pot over medium heat. Whisk in the flour and cook for about 1 minute, whisking frequently.
Slowly pour in the milk and half-and-half, whisking until smooth. Add the garlic powder, onion powder, ground mustard, smoked paprika, nutmeg, salt, and black pepper.
Cook for 3-5 minutes, whisking often, until the sauce has slightly thickened. Keep the sauce fairly loose and creamy.
Reduce the heat to low. Gradually add the remaining 4 cups of shredded cheese, stirring until melted and smooth. Remove from the heat.
Add the cooked pasta to the cheese sauce and stir until evenly coated.
Pour the mac and cheese into a 9x13-inch baking dish and sprinkle the reserved cheese evenly over the top.
Bake uncovered for 15-20 minutes, until hot and bubbly, and the cheese on top is melted. For a more golden, crispy top, broil for 1-2 minutes, watching closely.

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Article: Smoked Gouda Mac and Cheese

Oct 6, 2026

Smoked Gouda Mac and Cheese

Name: Smoked Gouda Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8-10
Cuisine: American
Ingredients: 1 pound cavatappi or elbow macaroni; ½ cup salted butter; ½ cup all-purpose flour; 2½ cups whole milk; 2 cups half-and-half; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon ground mustard; ¼ teaspoon smoked paprika; ⅛ teaspoon ground nutmeg; ¼ teaspoon salt, plus more for the pasta water; Black pepper to taste; 3 cups Meister Smoked Gouda cheese, freshly shredded (12 ounces); 1 ½ cups Meister Mild Cheddar cheese, freshly shredded (6 ounces); 1 ½ cups Meister Monterey Jack cheese, freshly shredded (6 ounces)

Written by Meister Cheese

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