There are few comfort foods more beloved than a bubbling dish of macaroni and cheese. Creamy, cheesy, and impossibly satisfying, it’s the kind of meal that brings everyone to the table with eager appetites. But every now and then, this classic deserves a little upgrade—and that’s where bacon comes in.

This baked version takes macaroni and cheese to a richer, more flavorful place by using a silky homemade cheese sauce made with sharp white cheddar and smoky Gouda. The combination creates a deep, savory flavor that clings to every twist of pasta, turning a simple dish into something truly irresistible.

Just when you think it couldn’t get any better, a golden panko topping adds the perfect crunch, and a generous sprinkle of crispy bacon brings a salty, smoky finish. The result is the kind of macaroni and cheese that feels both nostalgic and just a little indulgent—perfect for family dinners, cozy weekends, or anytime you’re craving a comforting dish that delivers big flavor in every bite.

Smoked Gouda Mac and Cheese

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The only thing that can make macaroni and cheese even more enticing is when it’s loaded up with bacon. This recipe calls for two different kinds of cheese, creating a richer, more complex flavor than any kind of powdered cheese packet, and is topped off with crunchy, salty bacon.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: Serves 6
• Category: Entrées

Ingredients

• 1 teaspoon plus 5 tablespoons unsalted butter
• 1 pound cellentani (corkscrew pasta)
• 3 tablespoons all-purpose flour
• 3 1/2 cups whole milk
• 3 cups shredded sharp white cheddar cheese
• 2 cups shredded smoked Gouda cheese
• 1/2 teaspoon dry mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 cup panko bread crumbs
• 6 strips bacon, cooked and crumbled
• Fresh parsley, for garnish

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Instructions

1. Preheat the oven to 375 degrees F and lightly coat a 9 x 13-inch baking dish with 1 teaspoon of the butter.
2. Bring a large pot of water to a boil. Add the cellentani and cook until al dente, then drain and return to the pot.
3. Melt 3 tablespoons of the butter in a large saucepan, then add the flour using a whisk and cook for 1 to 2 minutes, being careful not to burn it. Whisk in the milk and cook until the mixture thickens and coats the back of a wooden spoon.
4. Turn off the heat and add the cheeses, dry mustard, salt, pepper, and nutmeg. Stir until the cheeses have melted and all the ingredients are combined. Pour the cheese sauce into the pot with the pasta and mix well. Pour into the baking dish.
5. In a small skillet, melt the remaining 2 tablespoons butter over medium heat, add the panko, and cook until slightly brown. Sprinkle the crumb mixture on top of the casserole and bake for 30 minutes until bubbling hot and golden. Sprinkle with the bacon, garnish with parsley, and serve.