Smoked Gouda Bacon Mac and Cheese Skillet

• 8 oz elbow macaroni
• 2 cups shredded smoked Gouda cheese
• 4 slices bacon, chopped
• 2 cups milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Optional: 2 tablespoons breadcrumbs

Steps

1. 1 Cook macaroni according to package instructions; drain and set aside.
2. 2 In the same pot, cook bacon until crispy; remove with a slotted spoon and set aside.
3. 3 In the skillet, melt butter over medium heat. Whisk in flour to create a roux.
4. 4 Gradually add milk, whisking constantly to prevent lumps. Stir in salt, pepper, smoked paprika, garlic powder, and onion powder.
5. 5 Bring to a gentle simmer and cook until slightly thickened.
6. 6 Remove from heat and stir in shredded smoked Gouda until melted and smooth.
7. 7 Add cooked macaroni and crispy bacon to the cheese sauce. Stir to combine.
8. 8 Optional: Top with breadcrumbs and place under the broiler for 2 minutes until golden.
9. 9 Serve immediately.

Equipment

• Large skillet
• Pot for boiling pasta
• Whisk

Variations

• Add sautéed mushrooms or caramelized onions for extra flavor.
• Substitute bacon with crispy pancetta.

Substitutions

• If smoked Gouda is unavailable, use a sharp cheddar for a similar melt.
• Use almond milk for a dairy-free option.

Pairings

• Pairs nicely with a chilled lager.
• Serve with roasted vegetables on the side.

Nutrition

Tips

• For extra smokiness, add a pinch of cayenne pepper.
• Use a sturdy skillet that can handle stove and broiler use.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk on low heat until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently with added milk.

Serving Suggestions

• Serve with a simple green salad.
• Pairs well with garlic bread.

FAQ