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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 creamy mac and cheese is loaded with smoky bacon, spicy jalapeños, and rich smoked gouda for a bold, comforting twist on the classic. Perfect for cozy nights, game day, or feeding a crowd, it’s a cheesy, crowd-pleasing favorite with a crispy panko topping.

Ingredients

Scale
  • 12 oz elbow macaroni (about 3 cups dry)
  • 8 slices bacon (about 200g), cooked crispy and chopped
  • 2–3 medium jalapeños, seeded and finely diced
  • 8 oz smoked gouda cheese, shredded
  • 4 oz sharp cheddar cheese, shredded
  • 2 oz cream cheese, softened
  • 4 tbsp unsalted butter (plus more for greasing dish)
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 tsp mustard powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt (plus more to taste)
  • 1/4 tsp black pepper (plus more to taste)
  • 1 cup panko bread crumbs
  • 1 tbsp melted butter (for topping)
  • Fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease an 8×11-inch baking dish with butter or nonstick spray.
  2. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, about 7-8 minutes. Drain and set aside.
  3. While pasta cooks, cook bacon in a large skillet over medium heat until crispy, about 6-8 minutes. Remove bacon, drain on paper towels, and chop. Reserve 1 tablespoon bacon fat in the pan.
  4. Add diced jalapeños to the reserved bacon fat and sauté for 2 minutes until fragrant and slightly softened.
  5. Add 4 tbsp butter to the skillet with jalapeños, melt, then stir in flour. Whisk constantly over medium heat for about 2 minutes until pale golden.
  6. Slowly pour in milk and heavy cream, whisking constantly to avoid lumps. Cook until sauce thickens slightly, about 3-4 minutes.
  7. Stir in mustard powder, garlic powder, salt, and black pepper. Taste and adjust seasoning as needed.
  8. Lower heat and add shredded smoked gouda, sharp cheddar, and cream cheese. Stir until melted and smooth. Adjust consistency with a splash of milk if too thick.
  9. Add drained pasta and most of the chopped bacon (reserve some for topping) to the sauce. Stir gently to combine.
  10. Transfer mixture to the prepared baking dish and smooth the top.
  11. In a small bowl, mix panko bread crumbs with 1 tbsp melted butter and a pinch of salt if using unsalted butter. Stir in chopped parsley if desired. Sprinkle evenly over the mac and cheese. Top with reserved bacon.
  12. Bake uncovered for 20-25 minutes, until topping is golden and cheese sauce is bubbling. For extra crispiness, broil for 1-2 minutes at the end, watching closely.
  13. Let cool for 10 minutes before serving. Garnish with extra parsley if desired.

Notes

For a vegetarian version, omit bacon and add sautéed mushrooms or roasted red peppers. Use gluten-free pasta and panko for a gluten-free adaptation. Always add cheese on low heat to prevent the sauce from breaking. For extra heat, add a pinch of cayenne or hot sauce. Leftovers reheat well with a splash of milk.

Nutrition

Keywords: mac and cheese, smoked gouda, bacon, jalapeño, comfort food, casserole, cheesy pasta, baked mac and cheese, easy dinner, crowd pleaser

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