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Creamy Smoked Gouda Skillet Mac and Cheese

creamy smoked gouda skillet mac and cheese - featured image

A rich and creamy mac and cheese made with smoked gouda and sharp cheddar, cooked in one skillet for easy cleanup and a velvety texture with a subtle smoky flavor.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 8 ounces smoked gouda cheese, shredded
  • 4 ounces sharp cheddar cheese, shredded
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1/2 cup panko breadcrumbs (optional)
  • 1 tablespoon olive oil (for toasting breadcrumbs, optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 7-8 minutes until just al dente. Drain and set aside.
  2. In a skillet, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for about 2 minutes until it bubbles and smells nutty but hasn’t browned.
  3. Slowly pour in whole milk and heavy cream while whisking to avoid lumps. Bring to a gentle simmer and cook until thickened, about 5 minutes.
  4. Stir in Dijon mustard, garlic powder, salt, and pepper. Lower heat to medium-low and gradually add smoked gouda and sharp cheddar cheese, stirring until melted and smooth.
  5. Add cooked macaroni to the cheese sauce and fold gently until fully coated.
  6. If using, heat olive oil in a small skillet and toast panko breadcrumbs until golden and crisp. Sprinkle over the mac and cheese.
  7. Serve immediately from the skillet. If desired, broil for 2-3 minutes to brown breadcrumbs, watching closely.

Notes

Slowly melt the cheese over low heat to avoid graininess. Toast panko breadcrumbs separately to keep them crunchy. Slightly undercook pasta to prevent mushiness. Dijon mustard adds a subtle tang that balances richness.

Nutrition

Keywords: mac and cheese, smoked gouda, creamy, skillet, comfort food, easy dinner, cheesy pasta