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Bacon Jalapeño Smoked Gouda Mac and Cheese

bacon jalapeño smoked Gouda mac and cheese - featured image
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This crowd-pleasing mac and cheese features smoky Gouda, sharp cheddar, crispy bacon, and roasted jalapeños for a bold, creamy, and slightly spicy twist on classic comfort food. Perfect for potlucks, game days, or any time you want a dish that stands out.

Ingredients

Scale
  • 16 oz elbow macaroni or cavatappi
  • 8 oz smoked Gouda cheese, shredded
  • 8 oz sharp cheddar cheese, shredded
  • 2 cups whole milk
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 oz cream cheese, softened (optional)
  • 2 cloves fresh garlic, minced
  • 1 tsp Dijon mustard
  • Salt and black pepper, to taste
  • 1/4 tsp cayenne pepper (optional)
  • 8 slices bacon, chopped
  • 3–4 medium jalapeño peppers, seeded and diced
  • 2–3 green onions, thinly sliced
  • 1 cup panko breadcrumbs
  • 2 tbsp butter, melted
  • Reserved crispy bacon (from above)
  • 1/2 cup shredded smoked Gouda or cheddar (for topping)
  • Fresh parsley or cilantro, chopped, for garnish

Instructions

  1. Shred the smoked Gouda and cheddar cheeses and set aside. Chop bacon, dice and seed jalapeños, and slice green onions. Pre-measure flour, butter, and milk.
  2. Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 1 minute less than package directions (7-8 minutes). Drain and toss with a drizzle of oil. Set aside.
  3. In a large skillet over medium heat, cook bacon until crispy, about 7-8 minutes. Remove with a slotted spoon and drain on paper towels, leaving about 1 tablespoon bacon fat in the pan. Add diced jalapeños and sauté until softened and slightly blistered, about 2-3 minutes. (Alternatively, roast jalapeños under a broiler until charred, then peel and dice.)
  4. In a medium saucepan, melt 4 tbsp butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Sprinkle in flour, whisking constantly to make a roux. Slowly pour in milk while whisking, making sure there are no lumps. Bring to a gentle simmer and cook until slightly thickened, about 3-4 minutes. Reduce heat to low.
  5. Stir in shredded smoked Gouda, cheddar, and cream cheese (if using) a handful at a time, whisking until melted and smooth. Add Dijon mustard, salt, black pepper, and cayenne (if using). Taste and adjust seasoning. If the sauce is too thick, add a splash more milk.
  6. In your pasta pot, combine drained macaroni, cheese sauce, half the bacon, sautéed jalapeños, and green onions. Gently fold together until evenly coated.
  7. In a small bowl, mix panko breadcrumbs with 2 tbsp melted butter, reserved bacon, extra shredded cheese, and a pinch of salt.
  8. Preheat oven to 375°F. Pour mac and cheese mixture into a greased 9×13-inch baking dish. Sprinkle panko topping evenly over the top. Bake uncovered for 15-18 minutes, until bubbly and golden brown. For an extra-crispy top, broil for 1-2 minutes at the end, watching closely.
  9. Let the dish cool for 5 minutes before serving. Garnish with fresh parsley or cilantro.

Notes

For a gluten-free version, use gluten-free pasta, flour, and panko. To make it vegetarian, omit bacon or use a plant-based alternative and add smoked paprika for flavor. Always grate cheese yourself for the best melt. Slightly undercook pasta to prevent mushiness after baking. Adjust jalapeño heat by removing or keeping seeds. Leftovers reheat well with a splash of milk.

Nutrition

Keywords: mac and cheese, smoked gouda, bacon, jalapeño, comfort food, baked pasta, crowd pleaser, potluck, cheesy, spicy mac and cheese

Find it online: https://magnetmeal.com/bacon-jalape-n-o-smoked-gouda-mac-and-cheese-easy-crowd-pleaser-recipe/