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Smoked Gouda Bacon Mac and Cheese Skillet

smoked Gouda bacon mac and cheese skillet - featured image
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A rich, smoky, and creamy mac and cheese skillet featuring smoked Gouda and crispy bacon, perfect for a comforting and easy weeknight meal.

Ingredients

Scale
  • 8 ounces elbow macaroni (uncooked)
  • 6 slices bacon, chopped
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk, warmed
  • 2 cups shredded smoked Gouda cheese (about 200 grams)
  • 1 cup shredded sharp cheddar cheese (about 100 grams)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon mustard powder (optional)
  • Salt to taste (start with ½ teaspoon)
  • Freshly ground black pepper to taste
  • ½ cup panko breadcrumbs (about 50 grams)
  • 1 tablespoon olive oil or melted butter (to toss with breadcrumbs)

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces of elbow macaroni and cook for 7-8 minutes until al dente. Drain well and set aside.
  2. While pasta cooks, heat your skillet over medium heat. Add 6 chopped bacon slices and cook until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet.
  3. Reduce heat to medium-low and add 3 tablespoons unsalted butter to the skillet with bacon fat. Once melted, whisk in 3 tablespoons all-purpose flour. Stir constantly for 1-2 minutes until it turns a light golden color.
  4. Gradually pour in 2 ½ cups warm whole milk, whisking constantly to avoid lumps. Stir in ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon mustard powder (optional), salt, and pepper to taste. Continue whisking and cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Lower the heat to low and add 2 cups shredded smoked Gouda and 1 cup sharp cheddar, stirring until melted and smooth. Taste and adjust seasoning if needed.
  6. Add the cooked macaroni and crispy bacon bits to the cheese sauce. Stir gently to combine, making sure every noodle is coated.
  7. In a small bowl, toss ½ cup panko breadcrumbs with 1 tablespoon olive oil or melted butter until evenly coated.
  8. Sprinkle the breadcrumb mixture evenly over the mac and cheese in the skillet. Place the skillet under a preheated broiler for 2-4 minutes, watching closely, until the topping is golden and crispy. Remove from oven carefully.
  9. Let it cool for a minute or two and serve immediately.

Notes

Use freshly shredded cheese for a smoother sauce. Don’t rush the roux to avoid raw flour taste. Keep heat low when melting cheese to prevent graininess. Watch the broiler closely to avoid burning the breadcrumb topping. Bacon fat adds flavor to the sauce. Milk should be warmed before adding to the roux. If no broiler, bake at 400°F for 10 minutes to get a crust. Leftovers reheat well with a splash of milk.

Nutrition

Keywords: smoked Gouda, bacon, mac and cheese, comfort food, skillet, easy recipe, cheesy, quick dinner

Find it online: https://milacook.com/smoked-gouda-bacon-mac-and-cheese-skillet-easy-recipe-for-comfort-food-bliss/