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Shannon's Smoky Macaroni and Cheese

Rated as 4.41 out of 5 Stars

"This recipe is the best Mac & Cheese you'll ever have. It is literally one of 3 meals everyone in my family will eat. The smoked gouda gives this dish its smoky rich flavor. It's a gourmet grown-up version of the kiddie classic. Take any leftovers and cut into bite-sized squares, bread, and deep fry for a yummy snack."
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1 h 15 m servings 651
Original recipe yields 10 servings


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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water and return to a boil. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; drain.
  3. Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk continually for 1 to 2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted completely, fold the drained macaroni into the mixture to coat. Pour the macaroni mixture into a 9x13-inch baking dish.
  4. Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
  5. Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.

Nutrition Facts

Per Serving: 651 calories; 35.1 50.7 32.4 107 712 Full nutrition

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  1. 138 Ratings

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Most helpful positive review

CHEF'S NOTE: The measurements for the bread crumbs and cayenne are incorrect! It should read: 1/2 cup bread crumbs (I use Panko) 1/2 teaspoon cayenne pepper

Most helpful critical review

Mine came out a little grainy. I guess I didn't do something right with the sauce. Overall it was good, but not great. Too much cayenne for my taste. I would reduce it by half next time. But it ...

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Least positive

CHEF'S NOTE: The measurements for the bread crumbs and cayenne are incorrect! It should read: 1/2 cup bread crumbs (I use Panko) 1/2 teaspoon cayenne pepper

My husband thinks he's died and gone to Heaven when I fix this! It goes great with just about any meat you choose to fix. I never use the same cheeses, I go to the deli counter and ask them if ...

Absolutely wonderful. I only made one change and that's using all fat free evaporated milk. The combination of these cheeses was just wonderful. My boys ate it all and the little I had was just....

I have tried this out at several dinner parties and first on my boyfriend. Everyone has raved about the taste. I haven't changed much. What I use for cheeses are: Artisan Smoked Gouda, Importe...

Really, really good, with a lot of potential. I may have overdone the smoked Gouda, and would use half smoked, half non-smoked next time (or maybe 75/25), as the smoky flavor was a titch overwh...

Fantastic. I've made it five Thanksgivings in a row, sometimes using the different cheeses called for, and sometimes using almost all smoked gouda. Sometimes it's been grainy, so one year I figu...

Great recipe! the cayenne pepper does add quite a kick, so i'll probably cut it down to 1/2 a tsp, just for personal tastes. and i also did the topping 1/4 c cheese and 1/4c bread crumbs. and it...

This was really good!! It was my first time to make homemade mac and cheese, and I thought it was pretty easy. I was a little confused on how thick to make to milk, butter, and flour roux....I j...

I've tried a few different recipes on this site and I have to say this is the best one yet. The Gouda brings on a thickness without the cheesy taste. Word of warning, this is also the heaviest M...