Baked Mac and Cheese
This baked mac and cheese features a cheese sauce made with smoked gouda, medium cheddar, and mozzarella combines rich, creamy cheeses for a smoky, savory flavor. This blend creates a luxurious, gooey texture, while the baked top offers a golden, slightly crispy finish. Perfectly indulgent! If you like this recipe, try my Garlic and Herb Alfredo recipe for a cheesy alternative.
If you’re in charge of the mac this Thanksgiving, this is a perfect, basically fool proof recipe to bring to the event. If you need more Thanksgiving recipes, check out my Collard Greens w/ Smoked Turkey Neck recipe. Another great side dish would be my Pomme Puree (Paris Mash) + Video, Scalloped Potatoes, or any of my side dish recipes !
What Cheeses Make The Perfect Baked Mac and Cheese
In the perfect baked mac and:
- Smoked Gouda adds a rich, smoky flavor, lending depth and a unique twist to the dish. Its creaminess enhances the overall texture, making each bite indulgent.
- Medium Cheddar brings sharpness and a classic cheese flavor, contributing to the dish’s comforting essence. It melts beautifully, creating a gooey, cohesive sauce.
- Mozzarella offers a stretchy, creamy quality, ensuring a delightful meltiness. It adds a subtle richness while balancing the sharper flavors of the other cheeses, creating a harmonious blend.
Why Make a Roux?
Making a roux for mac and cheese creates a smooth, creamy cheese sauce by thickening the mixture and preventing separation. The roux—made from equal parts flour and fat—acts as a stabilizer, ensuring the sauce coats the pasta evenly. This technique enhances the overall texture, giving the dish a luxurious, velvety mouthfeel while allowing the flavors of the cheeses to shine through. Additionally, the roux helps incorporate milk more effectively, resulting in a richer, more cohesive sauce.
Baked Mac and Cheese
Equipment
- Baking dish
Ingredients
- 1 lb cavatappi noodles
- 3 cups half and half
- 6 tbsp unsalted butter
- 8 oz medium cheddar
- 8 oz mozzarella
- 8 oz sharp cheddar
- 4 oz smoked gouda cheese
- 4 tbsp all-purpose flour
- 1 tbsp salt
- ½ tbsp smoked paprika
- ¼ tbsp garlic powder
- 8 cups chicken bone broth
- 1 tbsp black pepper
Instructions
- Grate all cheese and set aside.
- Bring chicken bone broth to a boil and add in pasta. Cook to al dente. Strain pasta and place in a separate bowl.
- Add 2 tbsp of butter to pasta, 2 oz of sharp cheddar, and half of seasonings. Stir to combine.
- To a skillet on medium high, add in remaining butter. Once melted, add in flour and cook for 1 minute.
- Add in half and half and stir until thickened. Add in remaining seasonings and stir until combined
- Add in half of all remaining cheeses and stir sauce until is smooth.
- Combine pasta with cheese sauce and stir to ensure the two are well combined.
- To your baking dish, layer pasta, and cheese, and top with remaining cheese.
- Bake at 350℉ for 20 minutes or until cheese is melted and the top is golden. Enjoy!
