Smoked Gouda & Bacon Macaroni and Cheese

Macaroni and cheese is certainly the ultimate comfort food, at least in my book.  I have made it for so many years and I’ve served it to so many party guests, it’s definitely a crowd-pleaser.  I’ve served it as a side dish and I’ve served it in small ramekins & glasses as an appetizer at cocktail parties.   My new recipe for this creamy smoked Gouda & bacon macaroni and cheese is really off the charts, I have to say that it’s truly the best macaroni and cheese I’ve ever made.  The smoked Gouda brings a new depth to this American favorite and adding bacon only proves that you can improve on a classic.  Creamy, velvety, smoky and luscious…words to live by.

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Smoked Gouda & Bacon Macaroni and Cheese

The smoked Gouda brings a new depth to this American favorite and adding bacon only proves that you can improve on a classic. 

Course Main Course

Cuisine American

Keyword smoked Gouda macaroni and cheese

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 6

Author www.recipeforaparty.com

Ingredients

• 16 oz elbow macaroni
• 8 oz bacon
• 3 tbsp reserved bacon fat
• 3 tbsp butter
• 1/4 cup minced onion
• 1 tsp chopped garlic
• 1/2 cup flour
• 1/4 tsp dry mustard
• 1/4 tsp kosher salt
• 1/4 tsp course black pepper
• 1/4 tsp cayenne pepper
• 5 cups whole milk
• 4 cups shredded smoked Gouda cheese
• 3/4 cup grated Parmigiano Reggiano cheese

Instructions

1. Fill a 4 quart pot with water and place over high heat on the stove top and cook pasta according to package directions and drain

2. While waiting for the water to boil, take the bacon out of the fridge and chop, cook the bacon in a 4 quart saucepan over medium high heat until almost crisp, place on paper towel lined plate to drain, reserving 3 tablespoons of grease

3. In the same pan, with the reserved bacon grease over medium heat add the butter and onion and sauté until translucent, about 4 minutes, stirring occasionally, add the garlic and cook 1 minute more
4. Warm the milk in a microwave safe bowl or large glass measuring bowl for a few minutes, set aside. 
5. Whisk in the flour, dry mustard, salt, black pepper and cayenne pepper and cook until smooth and bubbling for 3 minutes. 
6. Gradually add the warm milk and whisk vigorously until there are no clumps of flour, stirring constantly until mixture just comes to almost a low boil, about 5 minutes
7. Turn heat down to low and stir in the Smoked Gouda and the Parmigiano Reggiano cheese until melted and well incorporated, turn down to simmer whisking occasionally until thick, about 10 minutes 

8. Stir bacon (reserve a bit to garnish on top if you like) into cheese sauce, add macaroni and stir well,  and warm for a few minutes if macaroni was added cold.  serve immediately 

9. Garnish with chives and bacon if so desired, serves 6