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Grown-Up Baked Smoked Bacon Gouda Macaroni and Cheese

Grown-Up Baked Smoked Bacon Gouda Macaroni and Cheese is a delicious spin on traditional mac and cheese. Ordinary mac and cheese is transformed into a crunchy and gooey sensation! This dish is made with creamy cheddar and gouda cheese and topped with toasted breadcrumbs. This dish makes the perfect side-dish for any occasion.

bacon gouda mac and cheese
bacon gouda mac and cheese

Regular mac and cheese is awesome. Bacon gouda mac and cheese is EPIC! I am still on holiday break from work. I have probably spent 50% of my time off in the kitchen. I can’t help myself! I love to cook.

bacon gouda mac and cheese
breadcrumbs and chopped cooked bacon in separate glass bowls

I had leftover bacon from another Christmas dish, Dutch Oven Skin-On Mashed Potatoes with Bacon. I decided to throw the bacon in this recipe. I also LOVE gouda in my mac and cheese. I go back and forth with using it because I like to switch up the cheese I use.  This recipe was perfect! It made an amazing side dish for New Years Day dinner.

bacon gouda mac and cheese

You can switch up the cheese you use in this recipe if you wish. This is my preferred combination, but that can definitely be tweaked.

bacon gouda mac and cheese in a baking dish

If you are a true fan of mac and cheese, check out my homestyle version! Get the Homestyle Mac and Cheese recipe here.

southern style baked macaroni and cheese
spoonful of bacon gouda mac and cheese over a baking pan
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5 from 14 votes

Grown-Up Baked Smoked Bacon Gouda Macaroni and Cheese

Grown-Up Baked Smoked Bacon Gouda Macaroni and Cheese is a delicious spin on traditional mac and cheese. Ordinary mac and cheese is transformed into a crunchy and gooey sensation! This dish is made with creamy cheddar and gouda cheese and topped with toasted breadcrumbs. This dish makes the perfect side-dish.
Save this recipe here.
Course Appetizer, Side Dish
Cuisine American
Keyword bacon mac and cheese, bacon macaroni and cheese
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 10
Calories 367kcal

Ingredients

  • 1 cup sharp cheddar cheese shredded
  • 1 cup parmigiano reggiano shredded
  • 1 cup fontina cheese shredded
  • 2 cups gouda cheese shredded
  • 1/2 cup muenster cheese cut into small chunks
  • 1 pound elbow macaroni
  • 3-4 cups of milk use judgement here
  • 3 tablespoons flour
  • 4 tablespoons butter
  • 4 sliced of bacon cooked and crumbled
  • 2 tablespoons bread crumbs I prefer whole wheat
  • salt pepper, and onion powder to taste

Instructions

  • Preheat oven to 375 degrees.
  • Boil a large pot with salted water over high heat.
  • Add the macaroni and cook for about 5 minutes.
  • Drain the macaroni and rinse with cold water. This is important. You want the pasta to cool so that it does not continue to cook. The pasta will cook again while baking in the oven. Over-cooked pasta results in a terrible texture.
  • Heat a sauce pan on medium heat. Add the butter and allow it to melt.
  • Once melted, add the flour and whisk.
  • This will create a slurry. Continue to whisk until the four is fully combined.
  • Add the milk and stir.
  • Add half of the cheese and stir until the cheese is melted.
  • Add the seasonings and taste repeatedly.
  • Return the pasta to the large pot. Drizzle the liquid mixture over the pasta and stir until fully combined.
  • Spray a baking pan with cooking spray.
  • Begin to layer in the pasta. Start with the pasta, then add a layer of all of the shredded cheese and muenster chunks.
  • Add another layer of pasta, and then another layer of cheese.
  • Ensure there is adequate liquid throughout these steps (additional milk or reserved pasta water work well). This can be tricky. You do not want the dish to appear like soup, but you do not want it to be dry.
  • This step is important because without adequate liquid the dish will dry out while baking.
  • Top with the bacon.
  • Sprinkle the breadcrumbs throughout.
  • Bake for 30-35 minutes.
  • Cool before serving.
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Nutrition (displayed with net carbs)

Calories: 367kcal
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Nutrition DataMacros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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Recipe Rating




Lindsay

Sunday 27th of December 2020

Layering the cheese in the middle was game changer! So good!

staysnatched

Tuesday 29th of December 2020

YES! Game changer indeed.

Noelle Kitzke

Saturday 26th of December 2020

Made this recipe for Christmas this year and it was a hit! Definitely use judgement with the milk— we used about 3.5 cups and reserved some to pour on top at the end, and ours was still a little dry. But— everyone still loved it. Next time I will used 4 cups of milk and then another small amount to drizzle on top before it goes into the over. Great recipe!! ❤️

staysnatched

Tuesday 29th of December 2020

You're welcome! That's a lot of milk. I hope it turns out for you!

McKinna Chase

Friday 27th of November 2020

Worth every penny to buy these suggested cheeses over the usual cheddar, velveeta, or American. Absolutely perfect Mac recipe that comes out creamy and crusty and CHEESY! Fam enjoyed and requested it for Christmas! It is 10x better than any “steakhouse” Mac and cheese I’ve ever had.

staysnatched

Sunday 29th of November 2020

Omg that's such a compliment! Thank you and I'm glad you enjoyed it.

Cassidy

Friday 27th of November 2020

Made for Thanksgiving dinner.. nobody wanted to eat anything else!!! It was a meal stealing dish!! Absolutely delicious

staysnatched

Friday 27th of November 2020

That's so good to hear! I'm glad you enjoyed it.

Felicia

Friday 13th of November 2020

I tried this recipe yesterday as a trial run for the holidays. Recipe instructions were spot on! Be sure to read the blog post because there are so many tips in there. I had to sub the fontina with an Italian blend. It turned out amazing! Now I’m freezing some in my souper cubes. I can’t wait to make this for my family. Thank you for a great recipe.

staysnatched

Saturday 14th of November 2020

You're welcome! I love to freeze mac and cheese.