Go Back
Homemade Smoky Gouda Macaroni Casserole photo
Print Recipe Save it for later

Smoky Gouda Macaroni Casserole

This Smoky Gouda Macaroni Casserole is rich, creamy, and packed with smoky, cheesy flavor topped with a crunchy breadcrumb crust.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Servings: 6 servings

Ingredients

  • 2 cups elbow macaroni
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 cup cooked turkey bacon chopped
  • 2 cups shredded smoked Gouda cheese
  • 1 cup shredded cheddar cheese
  • 2 cups milk whole milk works best
  • 1/4 cup all-purpose flour
  • 1 teaspoon mustard powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 cup breadcrumbs
  • 2 tablespoons butter melted

Instructions

  • Bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until just al dente (about 7-8 minutes). Drain and set aside.
  • In a large skillet, heat 2 tablespoons olive oil over medium heat. Add finely chopped onion and cook until soft and translucent, about 4 minutes. Stir in minced garlic and cook another 30 seconds until fragrant. Add 1 cup chopped cooked turkey bacon and cook for 2 minutes.
  • Sprinkle 1/4 cup all-purpose flour over the onion, garlic, and turkey bacon mixture. Stir continuously for about 1 minute. Gradually whisk in 2 cups milk, whisking constantly to avoid lumps. Simmer and cook until thickened, about 5 minutes.
  • Reduce heat to low. Stir in 2 cups shredded smoked Gouda and 1 cup shredded cheddar cheese until melted and smooth. Season with 1 teaspoon mustard powder, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon salt. Adjust seasoning as needed.
  • Add cooked elbow macaroni to the cheese sauce and stir until evenly coated.
  • In a small bowl, combine 1/2 cup breadcrumbs with 2 tablespoons melted butter. Mix well to coat evenly.
  • Transfer macaroni mixture into a greased 9x9 inch baking dish. Sprinkle breadcrumb mixture evenly over the top. Bake at 350°F (175°C) for 25-30 minutes until topping is golden and casserole is bubbly.
  • Remove from oven and let rest for 5 minutes before serving.

Equipment

  • Large Pot
  • Large skillet or saucepan
  • Whisk
  • Mixing spoon
  • Baking dish (9x9 inch or similar)
  • Measuring cups and spoons

Notes

  • Use fresh shredded cheese to ensure smooth melting and avoid anti-caking agents.
  • For a gluten-free version, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
  • Try swapping turkey bacon with smoked chicken or turkey sausage for different protein flavors.
  • Leftovers can be refrigerated for up to 4 days or frozen for 2 months; reheat until bubbly.
  • Mix breadcrumbs with melted butter before baking to achieve a crispy, golden crust.