Smoked Gouda Mac and Cheese

Warning: Once you try this three-cheese trifecta, boxed mac-and-cheese simply won't cut it anymore!
Publish date:
smoked gouda mac and cheese with italian sausage and basil

Recipe by Kelley Geller

Start to Finish: 30 minutes

Servings: 4


  • 1 lb. bulk Italian sausage

  • 2 tbsp. olive oil

  • 1 qt. chicken stock

  • 12 oz. elbow macaroni

  • 1 can (about 12 oz.) evaporated milk

  • 8 oz. smoked Gouda, grated

  • 4 oz. mascarpone cheese

  • Torn fresh basil


In large skillet, cook sausage in oil over high, breaking up meat with spoon, until browned, about 5 minutes. Add stock and pasta. Bring to boil. Reduce heat to medium. Cook, stirring occasionally, until pasta is almost al dente. Stir in milk, Gouda, and mascarpone. Cook, stirring often, until pasta is al dente and Gouda melts, about 2 minutes; season. Remove from heat. Let stand until sauce thickens, about 5 minutes. Top with basil.