This Smoky Gouda & Bacon Mac & Cheese is a fun twist on a classic Thanksgiving side, with creamy smoked Gouda, crispy bacon, sweet apples, and toasted Parmesan breadcrumbs for a little crunch.
This Smoked Gouda Mac and Cheese with Apples and Bacon is a fun twist on classic mac and cheese and makes the perfect Thanksgiving side dish. It’s made with a homemade béchamel sauce, smoked Gouda, and Parmesan cheese, then tossed with pasta, crispy bacon bits, and chopped Honeycrisp apples for a little sweetness to balance out the smoky flavors.
To finish, I top the mac and cheese with buttery toasted Parmesan breadcrumbs for a little crunch in every bite. The combination of smoky cheese, salty bacon, and sweet apples makes this a great fall comfort food recipe that’s easy enough for a weeknight dinner but also a fun addition to your Thanksgiving table.
If you like this pasta, you’ll love my Caramelized Leek Pasta with Capers and my Spicy Confit Garlic Butter Pasta.
Smoky Gouda & Bacon Mac & Cheese
Ingredients
For the mac & cheese:
- 1 lb pasta cavatappi, shells, or elbows
- 1/2 lb butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 2 cups shredded smoked Gouda cheese
- 1 cup freshly grated Parmesan cheese
- 1 Honeycrisp apple finely diced
- 6 slices bacon cooked until crispy and chopped into bits
- 1/2 tsp garlic powder optional
- Salt and freshly cracked black pepper to taste
For the parmesan breadcrumb topping:
- 1/2 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp unsalted butter
- Pinch of salt and black pepper
For serving:
- Chives for topping
Instructions
- Cook the pasta: Preheat oven to 400F. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
- Cook the bacon: In a skillet over medium heat, cook the bacon until crispy. Transfer to a paper towel-lined plate, then roughly chop into small bits once cooled.
- Make the béchamel: In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is lightly golden. Slowly pour in the warmed milk, whisking continuously to prevent lumps. Cook for 4–5 minutes until the sauce thickens and coats the back of a spoon.
- Add the cheese: Reduce the heat to low and gradually stir in the shredded smoked Gouda and Parmesan cheese until fully melted and smooth. Season with salt, pepper, and garlic powder if using. Avoid boiling the sauce once the cheese has been added.
- Add the apples and bacon: Fold the diced Honeycrisp apple and crispy bacon bits into the cheese sauce, stirring until evenly distributed.
- Combine with pasta: Add the cooked pasta to the cheese sauce and gently toss until every piece is coated. If the sauce feels too thick, add a splash of reserved pasta water until you reach your desired consistency. Pour into a baking dish.
- Toast the Parmesan breadcrumbs: In a small skillet over medium heat, melt 1 tablespoon of butter. Add the panko breadcrumbs and toast for 2–3 minutes, stirring frequently, until golden brown. Remove from the heat and stir in the Parmesan cheese, salt, and pepper.
- Finish and serve: Add breadcrumbs overtop the mac and cheese and transfer to the oven. Bake for 10 minutes until browned and bubbly.
Video
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
I’d love to hear it! Review or comment below.