Hamdi Saidani Pioneer Woman Smoked Gouda Mac and Cheese is a creamy American side dish. This stovetop version uses heavy cream, shredded gouda, and American cheese for a smooth sauce that coats every piece of macaroni.
I’ve tried a few versions of macaroni and cheese and this one from Ree Drummond is the one I keep going back to because it doesn’t dry out. The first time I made this, I let the sauce boil too hard and the cheese got grainy. Now I always pull the pot off the heat before stirring in the gouda to keep it silky.
The American cheese is doing more work than you’d think here. Without it, the smoked gouda can be a bit stubborn about melting and might separate into a greasy mess. Those two little slices act as an insurance policy that keeps the whole pot looking like it came from a professional kitchen.
Pioneer Woman Smoked Gouda Mac and Cheese Ingredients
- 8 oz (225g) macaroni pasta
- 2 tbsp (30g) unsalted butter
- 2 tbsp (15g) all-purpose flour
- 1 1/2 cups (355ml) heavy cream
- 1/4 cup (60ml) 2% milk, plus more if needed
- 6 oz (170g) smoked gouda cheese, shredded, rind removed
- 2 slices deluxe American cheese
- 1 tsp (6g) salt, or more to taste
- 1/2 tsp (1g) freshly ground black pepper
How To Make Pioneer Woman Smoked Gouda Mac and Cheese
- 1. Cook the pasta: Fill a medium pot with water, add a generous palmful of salt, and bring it to a rolling boil. Drop the macaroni in and cook until it’s firm to the bite. Drain the water thoroughly so the extra moisture doesn’t thin out your cheese sauce later.
- 2. Make the sauce base: Melt the butter in a large pot over medium heat and whisk in the flour until it looks like a thick paste. Slowly pour in the heavy cream and milk while whisking constantly to prevent lumps from forming. Add the salt and pepper, then keep stirring until the liquid starts to thicken and bubbles just begin to break the surface.
- 3. Melt the cheeses: Remove the pot from the heat entirely before you add the shredded gouda and the American cheese slices. Stir the mixture with a wooden spoon until the cheese is gone and you’re left with a thick, uniform orange sauce.
Residual heat is plenty to melt everything. If you keep the flame on, the high heat can break the proteins in the gouda and make the sauce feel sandy on your tongue.
- 4. Combine and serve: Toss the hot, drained noodles into the pot and stir until every tube is filled with sauce. If it looks too thick, splash in a tablespoon of extra milk to loosen it up. Taste a noodle to see if it needs another pinch of salt before you move it to a bowl.
Recipe Tips
- Shred your own cheese: Pre-shredded bags are coated in potato starch that prevents the cheese from clumping, which also stops it from melting into a smooth sauce. Buy a block of smoked gouda and use a box grater for the best texture.
- Warm the cream slightly: Taking the chill off the heavy cream before adding it to the butter and flour prevents the roux from seizing up. You can just leave it on the counter for twenty minutes while you get your other ingredients ready.
- Use a large pot: Even though you start the sauce in a medium pot, switching to a larger one for the mixing stage gives you enough room to stir vigorously. If the pot is too small, you’ll end up crushing the noodles while trying to coat them.
- Check the gouda rind: Most smoked gouda has a brown paraffin or plastic-like rind that’s much tougher than the cheese inside. Cut that entirely away before grating so you don’t end up with chewy, waxy bits in your dinner.
- Adjust the milk at the end: Heavy cream thickens fast as it cools down on the table. Keep a little extra milk nearby so you can stir in a teaspoon at a time if the mac and cheese starts to look stiff before you’ve finished serving.
- Don’t overcook the noodles: Since the pasta sits in hot sauce for a few minutes before eating, it’ll continue to soften. Pull the macaroni out of the boiling water about a minute before the box says it’s done.
What To Serve With Pioneer Woman Smoked Gouda Mac and Cheese Recipe
A simple green salad or roasted broccoli helps balance out how heavy this dish is. The smoke from the cheese pairs well with grilled chicken or a charred steak.
If you’re serving this as a main course, some crusty bread is good for swiping up the leftover sauce. Sliced apples or pears on the side also work to cut through the richness of the cream.
How To Store Smoked Gouda Mac and Cheese
- Fridge: Put the leftovers in an airtight glass or plastic container once they’ve cooled to room temperature. It’ll stay fresh for about 3 days, though the pasta will soak up a lot of the sauce as it sits.
- Reheat: The best way to fix the texture is to put it in a small saucepan with a splash of milk over low heat. Stir it gently until the sauce thins out and becomes creamy again, which usually takes about five minutes. You can use a microwave on medium power, but the cheese might get oily if it heats too fast.
- Freeze: This recipe doesn’t freeze well because the heavy cream and gouda often separate when they thaw. The texture becomes grainy and the pasta usually turns to mush after being frozen and reheated.
Pioneer Woman Smoked Gouda Mac and Cheese Nutrition Facts
Per serving (1 of 4):
- Calories: 540 kcal
- Protein: 18g
- Fat: 38g
- Carbohydrates: 32g
- Sugar: 4g
- Sodium: 980mg
FAQs
Can I use a different cheese instead of gouda?
Yes, you can swap it for smoked cheddar or even a sharp white cheddar if you want a different flavor. Just make sure you keep the American cheese in the mix to help those other varieties melt without separating.
Why is my Pioneer Woman Smoked Gouda Mac and Cheese grainy?
This usually happens if the sauce gets too hot after the cheese is added. Always turn off the burner and move the pot to a cool spot on the stove before you stir in the shredded gouda.
Can I bake this Pioneer Woman Smoked Gouda Mac and Cheese in the oven?
No, this specific version is designed for the stovetop and doesn’t have enough extra liquid to survive the dry heat of an oven. If you try to bake it, the cream will evaporate and leave you with dry, greasy noodles.
What’s the best pasta shape to use?
Standard elbow macaroni is the classic choice because the hollow center traps the cheese sauce. Small shells or cavatappi also work well because they have plenty of surface area for the gouda mixture to cling to.
Can I make this Pioneer Woman Smoked Gouda Mac and Cheese with whole milk instead of heavy cream?
You can, but the sauce won’t be nearly as thick or velvety as the original version. If you switch to milk, you might need to add an extra tablespoon of flour to the roux to help it reach the right consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Spaghetti Mac and Cheese Recipe
- Pioneer Woman Freezer Mac and Cheese Recipe
- Pioneer Woman Fiesta Mac and Cheese Recipe
Pioneer Woman Smoked Gouda Mac and Cheese Recipe
Description
This Pioneer Woman-style Smoked Gouda Mac and Cheese is the ultimate upgrade to a childhood classic—sophisticated, incredibly creamy, and deeply savory. Unlike a traditional baked pasta that can dry out in the oven, this stovetop version focuses on a luxurious, silky emulsion. The secret lies in the pairing of “liquid gold” American cheese with a high-quality smoked Gouda, creating a sauce that is velvety, smoky, and stays perfectly melted from the first bite to the last.
Ingredients
Instructions
- Cook the pasta: Fill a medium pot with water, add a generous palmful of salt, and bring it to a rolling boil. Drop the macaroni in and cook until it’s firm to the bite. Drain the water thoroughly so the extra moisture doesn’t thin out your cheese sauce later.
- Make the sauce base: Melt the butter in a large pot over medium heat and whisk in the flour until it looks like a thick paste. Slowly pour in the heavy cream and milk while whisking constantly to prevent lumps from forming. Add the salt and pepper, then keep stirring until the liquid starts to thicken and bubbles just begin to break the surface.
- Melt the cheeses: Remove the pot from the heat entirely before you add the shredded gouda and the American cheese slices. Stir the mixture with a wooden spoon until the cheese is gone and you’re left with a thick, uniform orange sauce.
- Combine and serve: Toss the hot, drained noodles into the pot and stir until every tube is filled with sauce. If it looks too thick, splash in a tablespoon of extra milk to loosen it up. Taste a noodle to see if it needs another pinch of salt before you move it to a bowl.
Residual heat is plenty to melt everything. If you keep the flame on, the high heat can break the proteins in the gouda and make the sauce feel sandy on your tongue.
Notes
-
Shred your own cheese: Pre-shredded bags are coated in potato starch that prevents the cheese from clumping, which also stops it from melting into a smooth sauce. Buy a block of smoked gouda and use a box grater for the best texture.
Warm the cream slightly: Taking the chill off the heavy cream before adding it to the butter and flour prevents the roux from seizing up. You can just leave it on the counter for twenty minutes while you get your other ingredients ready.
Use a large pot: Even though you start the sauce in a medium pot, switching to a larger one for the mixing stage gives you enough room to stir vigorously. If the pot is too small, you’ll end up crushing the noodles while trying to coat them.
Check the gouda rind: Most smoked gouda has a brown paraffin or plastic-like rind that’s much tougher than the cheese inside. Cut that entirely away before grating so you don’t end up with chewy, waxy bits in your dinner.
Adjust the milk at the end: Heavy cream thickens fast as it cools down on the table. Keep a little extra milk nearby so you can stir in a teaspoon at a time if the mac and cheese starts to look stiff before you’ve finished serving.
Don’t overcook the noodles: Since the pasta sits in hot sauce for a few minutes before eating, it’ll continue to soften. Pull the macaroni out of the boiling water about a minute before the box says it’s done.
