Recipe
Smoked Gouda Mac & Cheese
Smoked Gouda Mac and Cheese elevates classic comfort food with Boar's Head® Vermont Cheddar, Smoked Gouda, and Whole Milk Mozzarella melted into rigatoni, crispy thick-cut bacon, and a rich, creamy baked cheese sauce — perfect as a cozy weeknight dinner or standout holiday side dish.
Total Time1 hour
Ingredients
4tbsp
Butter4tbsp
All-purpose flour2cups
Heavy cream2cups
Milk8oz
Vermont Cheddar Cheese - Yellow, shredded8oz
Smoked Gouda Cheese, shredded4oz
Whole Milk Mozzarella Cheese, shredded4oz
Butcher Craft® Thick Cut Naturally Smoked Bacon, Product of Canada, chopped1tsp
Kosher salt1tsp
Black pepper1tsp
Hot sauce1lb
Rigatoni noodles, cooked al dente and drainedInstructions
- 01Preheat the oven to 350°F. Grease an ovenproof baking dish and set aside.
- 02In a large saucepan over medium-high heat, melt the butter. Add the flour and whisk to combine, cooking for 1–2 minutes until smooth and slightly bubbly.
- 03Slowly whisk in the heavy cream and milk, adding a little at a time to avoid lumps. Continue whisking periodically until the mixture thickens, about 5–7 minutes.
- 04Take the pan off the heat. Add the shredded Boar's Head® Vermont Cheddar, Smoked Gouda, and Whole Milk Mozzarella, along with the chopped bacon, kosher salt, black pepper, and hot sauce. Stir until the cheeses are fully melted and the sauce is smooth.
- 05Add the cooked rigatoni to the cheese sauce. Stir until all the pasta is well coated.
- 06Pour the mac and cheese into the prepared baking dish. Bake for 20–25 minutes, or until the top is lightly golden and the sauce is bubbling around the edges.
- 07Remove from the oven and let sit for a few minutes before serving warm. Enjoy!
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