Creamy Baked Cheddar and Smoked Gouda Mac and Cheese

This Cheddar, Parmesan, and Gouda cheese mac and cheese is sure to become a home-run family favorite recipe. Instead of a béchamel sauce, this baked gouda macaroni and cheese has a velvety sauce from a combo of three different cheeses for the ultimate ooey gooey cheesy sauce.

You'll see it's so much better than the boxed stuff, and I bet it'll disappear from the dinner table in a flash!

What I love about this delicious recipe is that it's great for any occasion--a weeknight dinner, family get-together, or holiday meal. It's easy to customize, swapping out your favorite cheeses for the ones called for here.

For example, use regular gouda cheese instead of smoked. I love to bake these in individual dishes too (perfect for those of us who have a hard time sharing!) but you can also bake it in a casserole dish instead.

This recipe originally appeared in my cookbook, The Duke's Mayonnaise Cookbook. And if you're looking for more great recipes, I've got you covered! This is the perfect side dish to serve with Grilled Rosemary Pork Chops, crockpot ham, or Instant Pot Sweet and Sour Ribs if you're going for picnic vibes.

My Banana Pudding Jars will be the ideal dessert to round out that meal! You can also snag some smoked chicken from your favorite bbq joint and top it with my Alabama White BBQ Sauce.

Serve this macaroni and cheese alongside as well as my Red, White, and Blue Potato Salad and you've got yourself a do-it-yourself barbecue dinner! Enough about that though. Let's make that mac and cheese!

Ingredients

Before we get started, let's grab all the ingredients for this mac and cheese recipe.

• corkscrew pasta
• smoked Gouda cheese
• extra-sharp yellow or white Cheddar cheese
• Parmesan cheese
• sour cream
• Duke's mayonnaise
• fresh breadcrumbs
• cayenne pepper
• ground nutmeg
• kosher salt
• salted butter

Instructions

Now that we've got our ingredients, it's time to get cooking!

First, cook the macaroni noodles in a large pot of salted water that's come to a boil. 

Next, combine the pasta, cheeses, and other mac and cheese ingredients.

Then, spoon the mac and cheese into the baking dishes or casserole dish.

Finally, combine the breadcrumbs and melted butter and sprinkle on top of the macaroni and cheese. Top with the breadcrumbs and bake until the top is golden brown and the cheese melts.

Substitutions

Check out the following substitutions in case you need to change things up:

• Pasta - Use your favorite pasta shape in place of the corkscrews if you like. Elbow macaroni is a great option.
• Gluten-Free - Substitute gluten-free pasta to make this gouda mac n cheese gluten-free.
• Kid Friendly - For an even more kiddo-approved pasta, substitute regular Gouda for the smoked Gouda.

Variations

Looking for even more ways to make this homemade gouda mac and cheese recipe your own? Here are some fun variations:

• Bring on the Heat - Add a chopped chipotle pepper in adobo sauce to the cheese and mayo mixture to add more smoky flavors and a hint of spice.
• Luxe - Add cooked chopped lobster to this macaroni and cheese for the ultimate deluxe version.
• Super Crunch - Mix crushed crackers with the melted butter and use the crumbs in place of the breadcrumbs.

Equipment

Here's the equipment you'll need to make this recipe:

• pasta pot
• colander
• cheese grater
• cast iron baking dishes or casserole dish
• food processor

Storage

In addition to the amazing cheesy flavor, the great thing about this baked macaroni and cheese recipe is that it stores really well. Cover and refrigerate any leftovers for up to 4 days in the refrigerator.

Also prepare this baked skillet mac and cheese up to the baking step and freeze it, if you like. Just be sure to thaw it at room temperature before baking.

Frequently asked questions

Recipe Guidelines and Test Kitchen Tips

When developing and testing recipes, here are some key things that I do for more success in the kitchen:

• Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
• When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
• I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
• When recipes call for kosher salt, I use Diamond Crystal kosher salt.

Food safety

Keep these food safety tips in mind when making this baked mac and cheese recipe:

• Don't leave food sitting out at room temperature for extended periods of time, especially if you've added lobster or other proteins to this dish.
• Never leave your mac and cheese in the oven baking unattended. All ovens vary from model to model. It's best to keep an eye on it to prevent burning.
• Don't go straight from the fridge or freezer to the oven. Doing so will shock the container(s) the mac and cheese is in and could cause the dish to break if you've prepared it in something besides cast iron.
• If you make this recipe ahead of time up to the baking step, let it stand at room temperature until it's thawed before baking.