Bacon Gouda Mac and Cheese



  • 1/4 cup butter
  • 5 tablespoons flour
  • 1 1/2 cups heavy cream
  • 1 cup 2% milk
  • 1 cup Gouda cheese, divided into 3/4 cup and 1/4 cup
  • 1 cup mozzarella cheese
  • 10 ounces pasta, I chose farafelle (bow ties)
  • 6 pieces of bacon, chopped
  • 1 teaspoon pepper
  • 2 teaspoons Himalayan pink salt (Have you seen this at your Costco? So good! If not, substitute for a quality sea salt)


  • Preheat oven to 350 degrees.
  • Boil pasta according to box directions.
  • While your pasta cooks, create your roux. In a saucepan, melt butter. Slowly sprinkle in flour. Whisk until it thickens to a paste. Slowly add heavy cream, whisking as your pour. Do the same with your milk. Allow to thicken to a cream sauce consistency. Sprinkle in a little extra flour if needed.
  • Once roux is thick, add 3/4 cup Gouda and 1 cup mozzarella, stir.
  • Add pepper and salt. Sauce is complete!
  • Layer your cooked and drained pasta in a casserole dish and pour cheese sauce on top. Use a large spoon to gently toss.
  • Sprinkle the top with the remaining 1/4 cup of Gouda. A few dashes of pink salt and all the bacon.
  • Bake at 350 degrees for 20-25 minutes. Watch for the sauce to bubble and the bacon to get extra crispy.


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