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Baked Mac and Cheese

This isn’t one of your ordinary macaroni and cheese recipes; this phenomenal recipe features classic macaroni, mouth-watering smoked Gouda cheese, and delectable bacon bits. Macaroni and cheese out of the box can taste OK in a pinch, but even the best boxed variety will never hold a candle to a homemade batch.


  • 1/2 stick butter
  • 1/4 cup flour
  • 2 cups whole milk
  • 8 oz. smoked Gouda, shredded
  • 8 oz. sharp cheddar, shredded
  • 1 box macaroni or your favorite pasta
  • 1 bottle dark beer of choice
  • Paprika
  • Cajun seasoning
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1/2 lb. cooked and crumbled bacon
  • Chives, chopped for garnish


  • Preheat oven to 325 degrees. Chop 1 small onion and 3 garlic cloves. Cook in a saucepan with 1/2 stick butter until translucent.
  • Add your pasta to boiling water. Cook noodles to less than al dente because they’re going to finish in the oven. Remove noodles from heat and drain.
  • Add 1/4 cup flour to the garlic and onions. Stir to make a rue and cook 2 to 3 minutes. Afterwards, add 2 cups whole milk and 1 bottle dark beer. Let it come to a simmer.
  • Add paprika and Cajun seasoning. Add approximately 8 oz. shredded smoked Gouda and 8 oz. shredded sharp cheddar, saving a small amount of each for later.
  • Add pasta to a greased 9″ by 13″ pan.
  • Top with sauce and remaining cheese.
  • Add 1/2 lb. crumbled bacon. Bake for 20 to 25 minutes.