Creamy Southern Mac & Cheese with Gouda Cheese
A creamy Southern-style mac and cheese made with smoked gouda, mild cheddar, and habanero cheddar. This unique mac brings big flavor with a smoky kick, silky cheese sauce, and perfect golden crust. Great for BBQs, holidays, or weeknight comfort food cravings.
Equipment
- Cast Iron Skillet or oven-safe pan
- Large pot
- Whisk
- Box grater
- Measuring cups & prep bowls
- Spatula
- Colander
- Oven or temperature controlled grill
Ingredients
- 1 lb elbow macaroni or cavatappi
- 4 tablespoon butter unsalted
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 oz cream cheese cubed
- 2 cups mild cheddar shredded
- 1 cup habanero cheddar shredded
- 1 cup smoked Gouda shredded
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- Salt and cracked black pepper to taste
- Extra cheese for topping at least 1 cup mixed habanero cheddar/gouda
- Salt as needed
- Olive oil as needed
- Chives to garnish
Instructions
- Boil the pasta in salted water until just al dente. Drain and toss lightly with butter or oil to prevent sticking.
- In a large cast-iron skillet or broiler-safe pan, melt butter over medium heat. Whisk in flour and stir constantly for 1–2 minutes to make a light roux.
- Slowly whisk in milk and heavy cream until smooth. Let it simmer gently, stirring, until slightly thickened.
- Add the cream cheese and stir until melted and smooth. Then stir in the shredded cheeses off heat, one handful at a time, until melted and creamy.
- Add seasonings: garlic powder, onion powder, dry mustard, salt, and pepper. Taste and adjust if needed.
- Fold in the cooked pasta until it is fully coated. Stir until everything is evenly mixed and creamy. Top with the remaining cheese.
- Bake at 350-375°F until bubbly and the cheese has melted. Make sure to pay close attention so the top does not burn.
- Finally, serve in bowls and garnish with chives. Enjoy!
Notes
- Cheese tip: For best results, shred your own cheese from blocks. Pre-shredded cheese is coated with anti-caking agents that can mess with meltability and make the sauce grainy.
- Heat level: Habanero cheddar brings noticeable heat. If you're cooking for kids or spice-sensitive guests, swap it for a milder cheddar or use less of it.
- Make-ahead tip: Cook the pasta and sauce ahead of time, combine, and refrigerate. Add extra milk when reheating or baking to bring back that creamy texture.