Grown-Up Baked Smoked Bacon Gouda Macaroni and Cheese is a delicious spin on traditional mac and cheese. Ordinary mac and cheese is transformed into a crunchy and gooey sensation! This dish is made with creamy cheddar and gouda cheese and topped with toasted breadcrumbs. This dish makes the perfect side-dish for any occasion.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Regular mac and cheese is awesome. Bacon gouda mac and cheese is EPIC! I am still on holiday break from work. I have probably spent 50% of my time off in the kitchen. I can't help myself! I love to cook.
I had leftover bacon from another Christmas dish, Dutch Oven Skin-On Mashed Potatoes with Bacon. I decided to throw the bacon in this recipe. I also LOVE gouda in my mac and cheese. I go back and forth with using it because I like to switch up the cheese I use. This recipe was perfect! It made an amazing side dish for New Years Day dinner.
You can switch up the cheese you use in this recipe if you wish. This is my preferred combination, but that can definitely be tweaked.
Table of Contents
Pair With These Recipes
Stuffed Turkey Legs
Southern Mustard Greens
Southern Cornbread Dressing
Southern Homemade Classic Cornbread
Scalloped Corn
Cornbread Casserole
Southern Black Eyed Peas
Grand Marnier Cranberry Sauce
More Mac and Cheese Recipes
Simple Stovetop Mac and Cheese
Southern Soul Food Baked Mac and Cheese
Smoked Mac and Cheese
Lobster Mac and Cheese
Seafood Mac and Cheese
Slow Cooker Chili Mac and Cheese
Seafood Stuffed Pasta Shells
Chicken Mac and Cheese
Baked Smoked Bacon Gouda Mac and Cheese
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 cup sharp cheddar cheese shredded
- 1 cup parmigiano reggiano shredded
- 1 cup fontina cheese shredded
- 2 cups gouda cheese shredded
- ½ cup muenster cheese cut into small chunks
- 1 pound elbow macaroni
- 3-4 cups of milk use judgement here
- 3 tablespoons flour
- 4 tablespoons butter
- 4 sliced of bacon cooked and crumbled
- 2 tablespoons bread crumbs I prefer whole wheat
- salt pepper, and onion powder to taste
Instructions
- Preheat oven to 375 degrees.
- Boil a large pot with salted water over high heat.
- Add the macaroni and cook for about 5 minutes.
- Drain the macaroni and rinse with cold water. This is important. You want the pasta to cool so that it does not continue to cook. The pasta will cook again while baking in the oven. Over-cooked pasta results in a terrible texture.
- Heat a sauce pan on medium heat. Add the butter and allow it to melt.
- Once melted, add the flour and whisk.
- This will create a slurry. Continue to whisk until the four is fully combined.
- Add the milk and stir.
- Add half of the cheese and stir until the cheese is melted.
- Add the seasonings and taste repeatedly.
- Return the pasta to the large pot. Drizzle the liquid mixture over the pasta and stir until fully combined.
- Spray a baking pan with cooking spray.
- Begin to layer in the pasta. Start with the pasta, then add a layer of all of the shredded cheese and muenster chunks.
- Add another layer of pasta, and then another layer of cheese.
- Ensure there is adequate liquid throughout these steps (additional milk or reserved pasta water work well). This can be tricky. You do not want the dish to appear like soup, but you do not want it to be dry.
- This step is important because without adequate liquid the dish will dry out while baking.
- Top with the bacon.
- Sprinkle the breadcrumbs throughout.
- Bake for 30-35 minutes.
- Cool before serving.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Alyssa says
This looks so decadent and rich! Seriously a New Year's Even splurge.
Pooja@poojascookery.com says
Something different..
lisa | Garlic & Zest says
Amazing mac and cheese -- seriously! I want to dip my fork right into the middle of this bowl and not share with anyone!
valentina says
This sounds insanely delicious. Epic, indeed! I love gouda, and with the smokiness of the bacon, oh my!
Shashi at RunninSrilankan says
I love Gouda - it's one of the few cheeses I can enjoy as I'm lactose intolerant so am loving what you have here - ooh an that bacon addition is amazing too!
Rae says
I love using gouda in mac and cheese, love the smoky flavor, especially with the bacon.
Luci's Morsels says
You had me at bacon and sweetened the deal with bacon! This looks amazing!
Luci's Morsels says
You had me at bacon and sweetened the deal with gouda! This looks amazing!
Michelle @ Vitamin Sunshine says
Oh my-- look at all that gooey cheese! Yum.
Michele says
Seriously, you're killing me. The first picture of the the cheesy Mac and then all the amazing shots of the bacon on top? Diet? What Diet.... I have to make this.... even if I could hold myself back from the bacon the gouda would make me want to give it a whirl!
Catherine says
I love all the different cheeses in this one...sounds absolutely fantastic!
Victoria says
This looks delicious. What size dish did you use?? Please email me back at sabraya21@yahoo.com
staysnatched says
It's a 1 quart casserole dish.
Cherise says
This looks really good! But...How are the comments posted a year before the recipe is posted?
staysnatched says
I update and republish posts annually in conjunction with the season. This post has been updated twice. When a post is republished it’s given a new date.
Anonymous says
Can this dish be made ahead
staysnatched says
Yes, but it's best served fresh.
EZ eats says
Made this recipe and a video of the whole process! 🙂 https://youtu.be/mudPqY3cjHw
Shauna says
I make this recipe at least once a week. My children do not like the bread crumbs so I leave them off of one side. But, my husband who rarely eats leftovers will eat this all week. The key is definitely shredding your own cheese for the right texture. Highly recommend.
staysnatched says
I love that it has the husband eating leftovers!
Shayla says
So. Fire. It takes a lot of self control not to eat the entire pan all at once!
staysnatched says
Haha! I totally agree with you!
Maryam says
This was AMAZING!! This is the 2nd Stay Snatched recipe I’ve created so far (shout out to the amazing chickfila copycat sandwich) and both were fantastic. I could have eaten the whole thing of Mac and cheese by myself. So creamy and delicious!
staysnatched says
Wonderful. I'm glad you enjoyed it.
Amber says
I’ve been making the home style recipe every few weeks, and decided to switch it up to the Gouda recipe. It did not disappoint! Left off the bacon because pescatarian, and it still tasted AMAZING!
staysnatched says
It looked so good. I'm glad yo enjoyed it!
Laura says
So damn good. Such a perfect combination for a delicious side. 10/10 will make again! Everyone had seconds.
staysnatched says
I love it! Glad you enjoyed it.
Felicia says
I tried this recipe yesterday as a trial run for the holidays. Recipe instructions were spot on! Be sure to read the blog post because there are so many tips in there. I had to sub the fontina with an Italian blend. It turned out amazing!
Now I’m freezing some in my souper cubes. I can’t wait to make this for my family.
Thank you for a great recipe.
staysnatched says
You're welcome! I love to freeze mac and cheese.
Cassidy says
Made for Thanksgiving dinner.. nobody wanted to eat anything else!!! It was a meal stealing dish!! Absolutely delicious
staysnatched says
That's so good to hear! I'm glad you enjoyed it.
McKinna Chase says
Worth every penny to buy these suggested cheeses over the usual cheddar, velveeta, or American. Absolutely perfect Mac recipe that comes out creamy and crusty and CHEESY! Fam enjoyed and requested it for Christmas! It is 10x better than any “steakhouse” Mac and cheese I’ve ever had.
staysnatched says
Omg that's such a compliment! Thank you and I'm glad you enjoyed it.
Noelle Kitzke says
Made this recipe for Christmas this year and it was a hit! Definitely use judgement with the milk— we used about 3.5 cups and reserved some to pour on top at the end, and ours was still a little dry. But— everyone still loved it. Next time I will used 4 cups of milk and then another small amount to drizzle on top before it goes into the over. Great recipe!! ❤️
staysnatched says
You're welcome! That's a lot of milk. I hope it turns out for you!
Lindsay says
Layering the cheese in the middle was game changer! So good!
staysnatched says
YES! Game changer indeed.
Hanna says
I've been looking for a go-to Mac & Cheese recipe, and this is the one! I definitely grew up eating (and kind of loving) velveeta mac & cheese, but now that I'm an adult I knew I needed to upgrade my mac recipe. (Also, my boyfriend was not here for the velveeta version! Ha!) This recipe is the perfect balance of thick and creamy, and an explosion of flavors in every bite! Brandi never disappoints! I can't wait to make this again!
staysnatched says
haha yay! Glad to hear it.
annie says
This was fantastic. I had marked this recipe a while back and finally got around to trying it out last night. My kids were hesitant - they've never even heard of most of the cheeses that we threw in the shopping cart - but it looked and smelled so good that even my pickiest eater gave it a try. Everyone agreed it was delicious. And, quite honestly, the prep was much easier than I anticipated. Great recipe!
staysnatched says
Wonderful! I'm glad you enjoyed it.
Adryan says
Made this recipe last night & it was perfection. First time using Fontina & Muenster cheeses & we are definitely converted. Thanks Brandi!
staysnatched says
Glad to hear you enjoyed the cheeses.
Victoria says
Ok—neither my husband nor I are big baked mac and cheese fans, but THIS RECIPE…we both love it. I halved the recipe, used smoked Gouda (all the grocery store had) and skipped the bacon and it was so good! But even better, it reheats well—some kinda sorcery is all I can figure. I can’t wait to make this for Thanksgiving!
staysnatched says
This will be wonderful for Thanksgiving!
PJ says
This was SO GOOD! I didn’t add bacon to this, but this macaroni was perfect. This is my new favorite recipe. I made a little bit too much for my pan, but I’m freezing the litter extra for later. Now my family considers this “fancy macaroni” and I’ll take it!
staysnatched says
haha! I'm glad everyone enjoyed it.
andrea says
Is it possible to make this in a crock pot?
staysnatched says
Probably. I've never tried it. I only eat baked mac and cheese.
Anonymous says
@staysnatched,
Can you put this together the night before and bake it the next day? I am thinking of making for a potluck It sounds delicious.
staysnatched says
I don't recommend doing that. Once the cheese is grated it will begin to harden and won't melt as good as it would if fresh. I recommend serving this fresh.
Denise Hurst says
I wanted to find out about making the night before to cook the next day. I was thinking to make this for a potluck, but I don't want to cook it and then reheat it the next day. Or, if it reheats well, that would be a possibility too. Have you done that or always served it right away?
staysnatched says
I don't recommend doing that. Once the cheese is grated it will begin to harden and won't melt as good as it would if fresh. I recommend serving this fresh.
Tara says
This is a go to in our house. It has become a party favorite as well. Followed the recipe and loved
staysnatched says
I'm glad you enjoyed it!
Jena says
I mixed the bacon up for some leftover Christmas ham and used some fancy leftover cheese (hello truffle cheddar) to make this. I've made mac 'n' cheese before, but wanted to step it up and oh wow, Brandi! You know how to bring it. Never making mac 'n' cheese any other way from now on.
staysnatched says
I'm glad to hear that.
Alison Ferris says
Yum! I made for a Super Bowl bbq and complemented the whole spread and was loved by all ♥️ I probably should have added more salt, but was still delish. Next time 🙂
staysnatched says
Glad to hear it!
Candice says
Can this be prepped ahead of time?
staysnatched says
I wouldn’t. The cheese will harden.
Renee Bee says
How much liquid should I add before putting this in the oven? At least 1 cup or what?
staysnatched says
The recipe uses 3-4 cups of milk.
Christina Keliikoa says
Whenever I need a recipe. I always come here first! First time making this recipe and it will now be my go to recipe for Mac and cheese. Hands down the best!! I was not worried making this for the first time on Thanksgiving because I’ve made other Brandi recipes and Trust! Thanks Brandi! Happy Thanksgiving!
staysnatched says
Thank you! Happy holidays!
Laura says
We did something different for Thanksgiving and ate out. However, I knew that this was one recipe I still HAD to make. Made it Thanksgiving night and am enjoying every single bite!!!
staysnatched says
Great call!