Holiday Baked Mac with Smoked Gouda and Applewood Bacon

Name: Holiday Baked Mac with Smoked Gouda and Applewood Bacon
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: American
Ingredients: 8 oz (227 g) applewood-smoked bacon strips, sliced into ¼-inch pieces; 1 lb (454 g) elbow macaroni; 4 tablespoons (57 g) unsalted butter, divided: 3 tablespoons for roux, 1 tablespoon for topping; 3 tablespoons (24 g) all-purpose flour; 2½ cups (591 ml) whole milk, warm; 1 cup (237 ml) heavy cream, warm; 12 oz (340 g) sharp white cheddar, finely shredded; 8 oz (227 g) smoked Gouda, finely shredded; 1 tablespoon (15 ml) Dijon mustard; to taste kosher salt; to taste freshly ground black pepper; ⅛ teaspoon (¼ g) freshly grated nutmeg; ¾ cup (60 g) panko breadcrumbs; ¼ cup (25 g) finely grated Parmesan cheese; ¾ teaspoon (1½ g) fresh thyme leaves (optional)

From the MyKitchenBank Kitchen

A rich, creamy baked macaroni and cheese elevated with smoked Gouda's deep complexity and crispy applewood bacon. The combination of sharp white cheddar, smooth smoked Gouda, and a buttery breadcrumb topping creates layers of flavor—savory, slightly sweet, and smoky—making this a showstopping holiday side dish that feels indulgent yet balanced.

Prep: 20 min
Cook: 40 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 8 servings (about 9×13-inch baking dish)

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Ingredients

8 servings

8 oz (227 g) applewood-smoked bacon strips, sliced into ¼-inch pieces
1 lb (454 g) elbow macaroni
4 tablespoons (57 g) unsalted butter, divided: 3 tablespoons for roux, 1 tablespoon for topping
3 tablespoons (24 g) all-purpose flour
2½ cups (591 ml) whole milk, warm
1 cup (237 ml) heavy cream, warm
12 oz (340 g) sharp white cheddar, finely shredded
8 oz (227 g) smoked Gouda, finely shredded
1 tablespoon (15 ml) Dijon mustard
to taste kosher salt
to taste freshly ground black pepper
⅛ teaspoon (0.3 g) freshly grated nutmeg
¾ cup (60 g) panko breadcrumbs
¼ cup (25 g) finely grated Parmesan cheese
¾ teaspoon (1.5 g) fresh thyme leaves (optional)

Equipment (7)

9×13-inch (23×33 cm) baking dish
Large pot (6-quart minimum)
Medium saucepan
Wooden spoon
Whisk
Colander
Measuring cups and spoons

Steps

Before you start

Preheat oven to 375°F (190°C)
Cook bacon and set aside to cool before crumbling
Shred cheeses and have them ready
Cook macaroni 1 minute under al dente so it finishes cooking in the oven

1
Cook the Bacon
- Place the 8 oz (227 g) bacon pieces in a large skillet over medium-high heat.
- Cook, stirring occasionally, for 5–6 minutes until the bacon is crispy and has rendered its fat.
- The pieces should be golden brown and curled at the edges.
- Transfer to a paper towel-lined plate with a slotted spoon.
- Reserve 2 tablespoons (30 ml) of the bacon fat in the skillet for the breadcrumb topping; discard the rest.
- Once cooled, crumble the bacon into ¼-inch pieces.
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Ready when: Bacon is crispy and deep golden brown, edges curled slightly
Tip: Don't crowd the pan; cook bacon in batches if needed so it crisps rather than steams.
2
Cook the Pasta
- Bring a large 6-quart pot of salted water to a rolling boil over high heat.
- Add the 1 lb (454 g) macaroni and cook for 1 minute less than the package direction (usually 7–8 minutes total), stirring occasionally so it doesn't stick.
- The pasta should be just barely al dente—still with a slight bite at the center.
- Drain in a colander but do not rinse.
- Set aside.
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Ready when: Pasta is tender with a slight firmness in the very center when tested
Tip: Undercooking slightly is key: the pasta will finish cooking in the oven and won't turn mushy.
3
Make the Cheese Sauce
- In a medium saucepan, melt 3 tablespoons (43 g) of the butter over medium heat.
- Once foaming, whisk in the 3 tablespoons (24 g) all-purpose flour to form a smooth paste.
- Cook, whisking constantly, for 1–2 minutes until the mixture smells nutty and turns light golden—this cooks out the raw flour taste.
- Slowly pour in the 2.5 cups (591 ml) warm whole milk and 1 cup (237 ml) warm heavy cream, whisking constantly to avoid lumps.
- Continue whisking for 5–7 minutes until the sauce thickens enough to coat the back of a spoon lightly.
- The sauce should be creamy and smooth, not thick.
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Ready when: Sauce coats the back of a spoon and is creamy, not lumpy
Tip: Use warm milk and cream to avoid the sauce breaking; cold liquid can cause lumps.
4
Add Cheese and Seasonings
- Remove the saucepan from heat.
- Stir in the 12 oz (340 g) sharp white cheddar and 8 oz (227 g) smoked Gouda until fully melted and smooth.
- Add the 1 tablespoon (15 ml) Dijon mustard, ⅛ teaspoon (0.25 g) nutmeg, and season to taste with kosher salt and freshly ground black pepper.
- The sauce should taste rich, savory, and slightly mustardy with a hint of smoke from the Gouda.
- Taste and adjust seasoning as needed.
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Ready when: Cheese is fully melted and sauce is smooth and homogeneous
Tip: Remove from heat before adding cheese so it melts gently without separating.
5
Combine Pasta and Sauce
- Pour the cooked macaroni into the cheese sauce and stir vigorously with a wooden spoon until every piece is coated evenly.
- Fold in the cooled crumbled bacon, making sure it's distributed throughout.
- The mixture should be creamy and glossy, not dry.
- Transfer to a buttered 9×13-inch (23×33 cm) baking dish, spreading it in an even layer.
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Ready when: Pasta is evenly coated with sauce and bacon is distributed throughout
Tip: Work quickly so the sauce stays warm and coats the pasta evenly.
6
Make the Breadcrumb Topping
- In a small bowl, combine the 0.75 cup (60 g) panko breadcrumbs, 0.25 cup (25 g) finely grated Parmesan, 0.75 teaspoon (1.5 g) fresh thyme leaves (if using), and a pinch each of salt and pepper.
- Drizzle the reserved 2 tablespoons (30 ml) bacon fat over the breadcrumbs and toss with a fork until the crumbs are evenly moistened and beginning to clump.
- Sprinkle this mixture evenly over the top of the pasta in the baking dish, covering the entire surface.
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Ready when: Breadcrumbs are evenly moistened and clumpy, distributed across the entire top
Tip: Use the bacon fat for richness; don't skip it or use neutral oil.
7
Bake Until GoldenOven 375°F / 190°C
- Place the baking dish in the preheated 375°F (190°C) oven.
- Bake for 25–30 minutes until the top is deep golden brown and the sauce is bubbling gently around the edges of the dish.
- You should see small bubbles of sauce peeking through at the edges and the breadcrumb crust should be golden and crispy, not pale.
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Ready when: Breadcrumb topping is deep golden brown and sauce bubbles at the edges
Tip: If the top browns too quickly, loosely tent with foil for the first 15 minutes, then uncover to finish.
8
Cool and Serve
- Remove the baking dish from the oven and let it rest on the counter for 10 minutes.
- This resting period allows the sauce to set slightly so each serving holds together better and is easier to scoop.
- The mac and cheese will still be hot and creamy.
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Ready when: Dish is still steaming and center is creamy when stirred with a spoon
Tip: Don't skip the rest; it makes serving much easier without sacrificing temperature.

Good to know

Tips

For extra holiday elegance, sprinkle 1 tablespoon fresh chopped sage or additional fresh thyme over the finished dish just before serving.
The Dijon mustard is subtle but essential—it doesn't taste like mustard but brightens and adds depth to the cheese sauce, a classic pairing in French cooking.
Make sure to shred the cheese fresh from the block rather than using pre-shredded, which contains anti-caking agents that prevent smooth melting.
This dish pairs beautifully with a crisp green salad, roasted Brussels sprouts, or a simple arugula and lemon salad to cut through the richness.

Make ahead

Prepare through step 5 (combine pasta and sauce in the baking dish). Cover tightly with plastic wrap and refrigerate up to 24 hours. Before baking, let the dish sit at room temperature for 15 minutes, then prepare and add the breadcrumb topping, and bake as directed, adding 5–10 minutes to the baking time if still cold from the fridge.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: cover loosely with foil, keeps 3–4 days. Freezer: wrap tightly in foil and freeze up to 2 months. To reheat: thaw overnight in the fridge if frozen, then warm in a 350°F (175°C) oven, covered with foil, for 20–25 minutes until heated through (or 35–40 minutes from frozen).

Substitutions

smoked Gouda, finely shredded → smoked Gruyère or smoked cheddar. Maintains the smoky character; adjust for saltiness if using smoked cheddar, as it may be saltier than Gouda.
applewood-smoked bacon strips → hickory-smoked bacon or regular crispy bacon. Regular bacon will be less smoky; hickory offers a similar depth. Use the same weight.
sharp white cheddar, finely shredded → extra-sharp aged white cheddar or sharp yellow cheddar. Yellow cheddar will add golden color; the flavor remains sharp and tangy.
heavy cream → half-and-half or whole milk (use 2 cups total instead of 1 cup heavy cream plus 2.5 cups milk). Less cream makes a lighter sauce; the dish will be slightly less rich but still creamy.