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Smoked gouda mac and cheese is the ultimate comfort food upgrade, packed with bold flavor and creamy texture. This recipe blends smoky gouda, sharp white cheddar and crispy pancetta for a grown-up twist on a classic favorite. Finished with a buttery, crunchy topping made from fried onions and truffle salt, every bite is rich and satisfying. Perfect for weeknight dinners, holiday sides or indulgent potlucks, this mac and cheese is guaranteed to be the first dish to disappear.
This smoked gouda mac and cheese features a creamy, smoky sauce, crispy pancetta and a truffle-kissed onion topping, baked until beautifully golden.
If you enjoy this, you might also like campfire mac and cheese, loaded mac and cheese and taco mac and cheese.
Why You’ll Love It
Incredible depth of flavor: Smoked gouda, pancetta, and truffle salt bring serious richness.
Crunchy topping: The onion crumble adds contrast and texture.
Great for gatherings: It makes enough to feed a crowd and always impresses.
Comforting and indulgent: A cozy dish with upscale ingredients.
Customizable: Easy to adapt with different cheeses or toppings.
Smoked Mac and Cheese Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Macaroni: The pasta base, cooked al dente to hold up in the cheese sauce.
Pancetta: Adds a salty, crispy bite to balance the creamy sauce.
Unsalted butter: For richness and to form the base of the roux.
Garlic and shallot: Add aromatic depth to the sauce.
All purpose flour: Thickens the cheese sauce.
Heavy cream and whole milk: Make the sauce extra rich and velvety.
Smoked gouda and white cheddar: Melt into a flavorful, creamy sauce.
Fresh cracked peppercorns: Adds a subtle bite and warmth.
Crispy fried onions: Create a crunchy, flavorful topping.
Truffle salt: Infuses the topping with a luxurious earthy flavor.
Red pepper flakes: Provide a touch of gentle heat.
How to Make Smoked Gouda Mac and Cheese
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the pasta: Boil macaroni in salted water until al dente. Drain and set aside.
Sauté pancetta: Brown in olive oil until crispy, then set aside.
Make the roux: Melt butter, then cook garlic and shallot. Whisk in flour.
Build the sauce: Slowly add cream and milk, whisking to thicken. Stir in cheese until melted.
Combine everything: Mix the cheese sauce, pasta and pancetta, and pour into a casserole dish.
Make the topping: Pulse fried onions, then mix with melted butter, truffle salt and red pepper flakes.
Bake: Spread the topping over the mac and cheese and bake until golden. Serve hot.
Substitutions and Variations
Use other cheeses: Try Gruyère, fontina, or smoked mozzarella for a different flavor.
Swap pancetta: Use bacon or turkey bacon if preferred.
Make it vegetarian: Skip the pancetta and add sautéed mushrooms or spinach instead.
Boost the heat: Add more red pepper flakes or a pinch of cayenne.
Serving Suggestions
With meat: Smoked mac and cheese goes perfectly with Italian steak, a cheeseburger wellington or roasted chicken.
With fish or seafood: You could also pair it with pistachio salmon or smoked shrimp
How to Store Mac and Cheese
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 or 4 days.
Freeze: You can freeze it in an airtight container for up to 3 months.
Thaw: Defrost it in the refrigerator overnight.
Reheat: Give it about 15 minutes at 375 degrees F in the oven or else heat it back up at 50% power in the microwave.
Top Tips
Shred your own cheese: Pre-shredded cheese doesn’t melt as smoothly.
Don’t skip the roux: This keeps the sauce from separating.
Let it rest: Let the finished dish sit for 5 minutes before serving so the sauce sets.
Grown Up Mac and Cheese FAQs
Although it’s best served fresh from the oven, you can make this dish ahead. Just make it until the baking stage then refrigerate it. When you’re ready to cook it, proceed with the recipe, allowing the mac and cheese to come to room temperature while the oven is warming up.
Mac and cheese dates back further than you might think. In fact, pasta and cheese were paired as long ago as in the 1300s! The first modern(ish) recipe was in an 18th century cookbook and incorporated a béchamel sauce with the pasta, cheddar and parmesan. The dish made its way to the US and was served in 1802 at a state dinner by Thomas Jefferson.
Smoked Gouda Mac and Cheese with Pancetta Recipe
Smoked Gouda Mac and Cheese
Equipment
- Skillet Deep
- Casserole Dish 9 x 13-Inch
Ingredients
- 1 Pound elbow macaroni, uncooked weight
- 1 Teaspoon salt
- 1 Tablespoon olive oil
- ½ Cup pancetta
- ½ Cup butter
- 2 Teaspoons garlic, minced
- 1 Tablespoon shallot, minced
- ¼ Cup all purpose flour
- 1 Cup heavy cream
- 2 Cups whole milk
- 8 Ounces smoked Gouda, shredded
- 6 Ounces white cheddar, shredded
- 1 Teaspoon peppercorns, fresh cracked
- 2 Cups crispy fried onions
- 3 Tablespoons butter
- 1 Teaspoon truffle salt
- ½ Teaspoon red pepper flakes
Instructions
- Bring 4 cups of salted water to a boil. Boil the elbow noodles al dente. Drain and set aside.
- In the meantime heat a deep frying pan over medium high heat.
- Once hot, add the olive oil and swirl to coat. Add in the pancetta and cook for 5 minutes.
- Preheat the oven to 400 degrees F.
- Remove the pancetta from the pan and set aside. Don't drain the pan. Add the butter and melt. Once melted, add in the minced garlic and shallot and sauté for 2 minutes.
- Whisk in the flour and cook for 1 minute.
- Alternate incorporating the heavy cream and milk slowly ¼ cup at a time. Whisk well and cook for 5 minutes to thicken. Then stir in the cheese. Turn off the heat and stir until the cheese is melted and the sauce is smooth.
- Combine noodles, cheese sauce, and pancetta in a large bowl. Stir well.
- Pour macaroni and cheese into a 9 x 13-inch casserole dish.
- Add fried onions to the food processor and pulse 5 to 6 times. Add to a bowl and pour in the melted butter. Add in truffle salt and red pepper flakes. Stir with a fork until combined.
- Evenly spread crumb mixture over the top of the macaroni.
- Place the casserole dish into the oven on the center rack and bake for 20 minutes. Let the mac and cheese sit for 5 minutes and then serve in bowls.
Notes
Don’t skip the roux: This keeps the sauce from separating.
Let it rest: Let the finished dish sit for 5 minutes before serving so the sauce sets.
Nutrition
This pancetta mac and cheese takes everything you love about the classic version and makes it next-level. The combination of smoky gouda, creamy cheddar, and savory pancetta creates a bold and comforting base, while the crispy onion topping brings crunch and flavor in every bite. It’s indulgent, satisfying, and destined to become a favorite. Whether served as a main dish or a hearty side, this smoked gouda mac and cheese truly delivers.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Is it just one box of pasta?
It’s 1 pound of pasta (uncooked weight) – sorry there was a typo!
The smoky gouda and pancetta combo is absolutely divine. I couldn’t stop eating it!
Smoked gouda mac and cheese with pancetta? So delicious—everyone wanted seconds!
Hi
Can this be made a day ahead up to the point of baking? Would additional milk/cream be required to insure sauce isn’t fully ‘absorbed’ into the pasta?
Thanks
I don’t see why not. Just make it up to the baking part and tightly wrap foil on the dish or put a lid on it. Then bake the following day. You could add a splash of extra milk or cream when making the mixture but I’m not sure whether it would need it – let me know how it comes out!
I made this dish and it was blasting with flavors! So good!