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Smoked Gouda Buffalo Bacon Mac ‘n’ Cheese

Prep Time

Cook Time



Cuisine Type

Cheese Types

Smoked Gouda Buffalo Bacon Mac ‘n’ Cheese

Recipe Description

Made for cheese lovers, this decadent take on a classic mac with Cady Creek Farms Smoked Gouda is pure delicious comfort food at its best.


  • 1 lb dried elbow macaroni
  • 8 slices bacon, chopped
  • 1 onion, diced
  • 5 cloves garlic, minced
  • 1 small bunch fresh thyme sprigs
  • 2 tbsp all-purpose flour
  • 3 cups heavy or whipping (35%) cream
  • 3 tbsp buffalo sauce
  • 3 tsp salt
  • 1 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg
  • 1 cup shredded Cady Creek Farms Smoked Gouda, divided
  • 2 tbsp finely chopped fresh chives


Preheat oven to 425°F.

Cook pasta according to package directions. Drain.  

In large skillet set over medium heat, add bacon. Cook, stirring occasionally, for 3 to 5 minutes or until golden and crispy around edges. Transfer to paper towel–lined plate to drain. Transfer 2 tbsp bacon to small bowl and set aside.

Discard all but 2 tbsp bacon drippings from skillet. Add onion, garlic and thyme. Cook, stirring occasionally, for 3 to 5 minutes or until softened and fragrant. Sprinkle in flour. Cook, stirring, for 2 to 3 minutes or until coated.

Slowly whisk in cream and buffalo sauce and bring to a boil. Reduce heat to medium-low. Cook, stirring constantly, for 8 to 10 minutes or until thickened slightly. Stir in salt, pepper and nutmeg. Reduce heat to low. Stir in 3/4 cup cheese until melted. Discard thyme sprigs.

Add pasta and bacon from paper towel–lined plate to skillet; stir until combined. Transfer to greased 8-inch square baking dish. Sprinkle with remaining cheese.

Bake for 12 to 15 minutes or until bubbling. Increase oven to broil and broil for 3 to 5 minutes or until golden. Pat top of mac and cheese with paper towel to absorb extra oil. Repeat patting with paper towel as needed. Garnish with chives and reserved 2 tbsp bacon before serving.

TIP: Substitute cream with milk for a lighter dish if preferred.

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