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Best Easy Smoked Gouda Mac and Cheese for a Crowd

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This slow cooker smoked gouda mac and cheese is the ultimate hands-off comfort food for a crowd. Rich, smoky, and incredibly creamy, it lets you enjoy your own party while the slow cooker does all the work.

Ingredients

Scale
  • 1 pound elbow macaroni or cavatappi pasta
  • 4 cups shredded smoked gouda cheese
  • 2 cups shredded sharp cheddar cheese
  • 3 cups whole milk
  • 1 can (12 ounces) evaporated milk
  • 4 ounces cream cheese, softened and cut into cubes
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon dry mustard powder
  • Salt and black pepper to taste
  • Optional topping: 1/2 cup panko breadcrumbs mixed with 2 tablespoons melted butter

Instructions

  1. Prep your pasta (5 minutes): In a large bowl, toss the uncooked pasta with the melted butter, garlic powder, onion powder, smoked paprika, dry mustard, and a pinch of black pepper. Make sure every piece is lightly coated.
  2. Layer the cheese (3 minutes): Spray your slow cooker insert with nonstick spray. Add half of the seasoned pasta to the bottom. Top with half of the shredded smoked gouda and half of the shredded cheddar. Repeat with the remaining pasta and cheeses. Don’t stir yet.
  3. Add the liquids (2 minutes): In a separate bowl or large liquid measuring cup, whisk together the whole milk, evaporated milk, and the cubed cream cheese. Pour this mixture evenly over the pasta and cheese layers.
  4. Cook low and slow (2 hours on high or 3.5 to 4 hours on low): Cover and cook on low for 3.5 to 4 hours, or on high for 2 hours. About 30 minutes before the end, give it a gentle stir.
  5. Finish and serve (5 minutes): Once the pasta is tender and the sauce has thickened slightly, give it a final stir. Taste and adjust salt and pepper. If using the panko topping, toast the panko with melted butter in a small skillet over medium heat until golden, then sprinkle over the mac just before serving.

Notes

Shred your own cheese for the best creamy texture. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. If the mac looks soupy at the 3-hour mark, leave the lid off for the last 30 minutes to thicken. Let the mac rest for 10-15 minutes after cooking to allow the sauce to thicken further.

Nutrition

Keywords: smoked gouda mac and cheese, slow cooker mac and cheese, creamy mac and cheese, crowd-pleasing mac and cheese, easy mac and cheese

Find it online: https://coracooks.com/best-easy-smoked-gouda-mac-and-cheese-for-a-crowd/