Bacon, Cheddar, and Smoked Gouda Macaroni and Cheese

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Updated: March 18, 2025

Macaroni and cheese is the ultimate comfort food, but this version takes it to an entirely new level. With crispy bacon, sharp cheddar, and the rich, depth of smoked Gouda cheese, this Bacon, Cheddar, and Smoked Gouda Macaroni and Cheese is a dish designed for indulgence. Creamy, cheesy, and packed with bold flavors, it’s perfect for holiday gatherings, cozy dinners, or whenever you crave an elevated take on this beloved classic.

A Classic Dish with an Upgrade:

Macaroni and cheese has been around for several hundred years, if you can believe it! Cooking noodles in a warm cheese sauce is nothing new in the eyes of thousands of cooks who wanted a simple, filling, and comforting dish for their supper. Perhaps even 18th century children also sat the dinner table whining that their liver pot pie was not what they wanted to eat and would much prefer a piping hot bowl of the mac.

Traditional mac and cheese is already a crowd favorite, but adding bacon and smoked gouda brings out an entirely new depth of flavor. The smoky notes from the gouda enhance the savory, crispy bacon, while sharp cheddar balances everything with a classic, slightly tangy cheesiness. Combined with a velvety, creamy sauce and perfectly cooked pasta, this dish is irresistible.

Why You’ll Love This Recipe:

• Rich & Smoky Flavor: Smoked gouda and bacon add a deep, satisfying taste that is unbelievably rich and delicious.

• Ultra Creamy Texture: A smooth, velvety cheese sauce made with sharp yellow and white cheddar and smoked gouda cheeses coats every bite of pasta.

• Perfect for Gatherings: A guaranteed hit at potlucks, holidays, or family dinners this easy pasta dish is an instant crowd pleaser.

Gathering Ingredients:

• Bacon. For this recipe, I recommend using thick cut bacon as the thicker slices will get you a bit farther. If using a different type of bacon, increase the number of slices to about 8 to 10.

• Macaroni Noodles. You can use any type of short cut pasta noodles for this recipe if you do not not have macaroni!

• Butter.

• Flour.

• Milk. Any type of milk can be used to make this recipe, including plant based milks.

• Spices. For this recipe you will need salt, pepper, paprika, and garlic powder.

• Mustard. I suggest using stone ground mustard for this recipe. If you do not have this, Dijon mustard can be used instead for added flavor.

• Cheddar Cheese. You will need sharp yellow and white cheddar cheese.

• Smoked Gouda. Any type of gouda can be substituted if you cannot find smoked gouda.

• Italian Breadcrumbs.

How to Make Bacon Cheddar Macaroni and Cheese:

Step One: Preheat the oven to 350° F (177° C). Grease a 9 x 13-inch (23 x 33-cm) baking dish with cooking spray or a bit of olive oil. Set this aside for now.

Step Two: In a large pot, boil and cook the macaroni noodles according to package directions for al dente. When finished cooking, mix with 2 tablespoons (28 g) of the salted butter and about 1/2 teaspoons of the salt. Spread the noodles in the prepared baking dish and set this aside.

Step Three: Next, cook the bacon until crispy. Place the cooked bacon on a paper towel lined plate and set this aside to cool. Once cooled, chop the bacon into bits. Reserve the bacon grease.

Step Four: In the same skillet, melt 2 tablespoons (28 g) of the butter with the bacon grease. Sprinkle in the flour over the hot fat and stir to combine until it browns lightly and gives off a nutty aroma, about 2 minutes. Slowly begin to pour in the milk, whisking all the while, until it comes to a boil. Reduce the heat to a simmer.

Step Five: Stir in the remaining salt, pepper, paprika, garlic powder, and mustard. Continue to cook until the sauce has thickened slightly, about 5 minutes. It is better if it is still a bit thin.

Step Six: In a small dish, mix together the cheeses. Remove the skillet from heat and stir in the mixed cheeses, reserving about 1/2 cup of cheese for topping the casserole later.

Step Seven: Pour and mix in the sauce into the cooked noodles in the baking pan. Add in the chopped bacon and stir until the noodles are well coated. Then, sprinkle the top with the remaining cheese and bake in the preheated oven for 15 minutes.

Step Eight: While the noodles are baking, heat the remaining 2 tablespoons (28 g) of the butter in a medium skillet over medium heat. Once the butter has melted, stir in the breadcrumbs and cook until browned and lightly toasted, about 2 to 4 minutes.

Step Nine: Sprinkle the toasted breadcrumbs over the baked noodles and return to the oven for another 8 to 10 minutes or until the breadcrumbs are golden, and the noodles have set on top. Serve the noodles hot. This dish can be stored in an airtight container in the refrigerator for about 4 to 5 days.

Tips for Making the Best Homemade Mac and Cheese:

• Use High-Quality Cheese – Freshly grated cheese melts better than pre-shredded varieties that contain added ingredients. This can help prevent the cheese from coagulating, or clumping up, when stirring it into the hot sauce.

• Cook Pasta Just Right: Slightly undercook the pasta before baking to prevent mushiness.

• Balance the Flavors: Sharp cheddar adds tang, while gouda brings smokiness—adjust the amount of each cheese to your preference.

Serving Suggestions:

This easy homemade mac and cheese is incredibly satisfying on its own, but it also pairs well with other dishes. Try some of these potluck friendly recipes to enjoy alongside your cheesy macaroni dish!

• Fresh Farro Salad with Homemade Greek Dressing

• Parmesan Chicken in Alfredo Sauce

• Crusty Dutch Oven Spelt Bread

Final Thoughts:

If you’re looking for the ultimate mac and cheese recipe that delivers indulgence, depth of flavor, and pure comfort, my Bacon, Cheddar, and Smoked Gouda Macaroni and Cheese is the perfect choice. Smoky, cheesy, and irresistibly creamy, it’s a dish you’ll find yourself craving again and again. Whether for a special occasion or a weeknight treat, this mac and cheese is sure to become a new favorite.

xoxo Kayla

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Yield: 8-10

Author: Kayla Lobermeier

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Bacon, Cheedar, and Smoked Gouda Macaroni and Cheese

With crispy bacon, sharp cheddar, and the rich, depth of smoked Gouda cheese, this Bacon, Cheddar, and Smoked Gouda Macaroni and Cheese is a dish designed for indulgence. Creamy, cheesy, and packed with bold flavors, it’s perfect for holiday gatherings, cozy dinners, or whenever you crave an elevated take on this beloved classic.

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

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Ingredients

• 6 strips thick cut bacon
• 1 lb (454 g) macaroni noodles, uncooked
• 6 tbsp (87 g) salted butter, divided
• 1/4 cup (32 g) all-purpose flour
• 3 cups (720 ml) whole milk
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tbsp (15 ml) stone ground mustard
• 1 cup (100 g) sharp cheddar cheese, shredded
• 1 cup (120 g) smoked gouda cheese, shredded
• 1/2 cup (50 g) white cheddar cheese, shredded
• 1/2 cup (120 g) Italian breadcrumbs

Instructions

1. Preheat the oven to 350° F (177° C). Grease a 9 x 13-inch (23 x 33-cm) baking dish with cooking spray or a bit of olive oil. Set this aside for now.
2. In a large pot, boil and cook the macaroni noodles according to package directions for al dente. When finished cooking, mix with 2 tablespoons (28 g) of the salted butter and about 1/2 teaspoons of the salt. Spread the noodles in the prepared baking dish and set this aside.
3. Next, cook the bacon until crispy. Place the cooked bacon on a paper towel lined plate and set this aside to cool. Once cooled, chop the bacon into bits. Reserve the bacon grease.
4. In the same skillet, melt 2 tablespoons (28 g) of the butter with the bacon grease. Sprinkle in the flour over the hot fat and stir to combine until it browns lightly and gives off a nutty aroma, about 2 minutes. Slowly begin to pour in the milk, whisking all the while, until it comes to a boil. Reduce the heat to a simmer.
5. Stir in the remaining salt, pepper, paprika, garlic powder, and mustard. Continue to cook until the sauce has thickened slightly, about 5 minutes. It is better if it is still a bit thin.
6. In a small dish, mix together the cheeses. Remove the skillet from heat and stir in the mixed cheeses, reserving about 1/2 cup of cheese for topping the casserole later.
7. Pour and mix in the sauce into the cooked noodles in the baking pan. Add in the chopped bacon and stir until the noodles are well coated. Then, sprinkle the top with the remaining cheese and bake in the preheated oven for 15 minutes.
8. While the noodles are baking, heat the remaining 2 tablespoons (28 g) of the butter in a medium skillet over medium heat. Once the butter has melted, stir in the breadcrumbs and cook until browned and lightly toasted, about 2 to 4 minutes.
9. Sprinkle the toasted breadcrumbs over the baked noodles and return to the oven for another 8 to 10 minutes or until the breadcrumbs are golden, and the noodles have set on top. Serve the noodles hot. This dish can be stored in an airtight container in the refrigerator for about 4 to 5 days.

Notes

• Prepare Ahead: This casserole can be prepared ahead to Step 7. Instead of baking the casserole, simply cover the baking dish and store in the refrigerator for about 2 days before baking. To cook the casserole, continue with the directions from Step 7 to finish.

Nutrition Facts

Calories

691

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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