Ruth’s Chris Smoked Gouda Mac & Cheese

There are few comfort foods as universally loved as macaroni and cheese, and this Ruth’s Chris–style smoked Gouda version takes the classic to pure steakhouse luxury. Rich, creamy, and deeply flavorful, it delivers that indulgent restaurant-quality experience right from your own oven.

The star of this dish is smoked Gouda, which brings a smooth, mellow smokiness that feels bold without being overpowering. Paired with sharp white cheddar and Parmesan, the cheese sauce is layered, complex, and irresistibly silky. Every bite feels rich, comforting, and refined.

Unlike baked mac and cheese that can turn dry, this version stays ultra-creamy in the center with just a lightly golden top. The sauce clings beautifully to the pasta, creating that signature Ruth’s Chris texture—lush, smooth, and indulgent without being heavy.

Perfect as a steakhouse-style side or a show-stopping main, this mac and cheese is ideal for holidays, special dinners, or anytime you want comfort food that feels elevated and unforgettable.

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

12 oz elbow macaroni or cavatappi pasta
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups smoked Gouda cheese, freshly shredded
1 cup sharp white cheddar cheese, freshly shredded
½ cup grated Parmesan cheese
½ teaspoon garlic powder
¼ teaspoon paprika
Salt and black pepper, to taste

Optional Topping

Extra smoked Gouda or Parmesan cheese

Instructions

Cook pasta in well-salted water until just al dente. Drain and set aside.
In a saucepan over medium heat, melt the butter.
Whisk in the flour and cook for 1 minute to form a smooth roux.
Slowly whisk in the milk and heavy cream, stirring constantly until smooth and slightly thickened.
Reduce heat to low and stir in smoked Gouda, white cheddar, and Parmesan until fully melted and silky.
Season with garlic powder, paprika, salt, and black pepper.
Fold the cooked pasta into the cheese sauce until evenly coated.
Transfer to a buttered baking dish and sprinkle with extra cheese if desired.
Bake at 375°F (190°C) for 15–20 minutes, until bubbly and lightly golden on top.
Let rest for 5 minutes before serving for peak creaminess.

Variations

Add crispy bacon or pancetta for a smoky-meaty twist.
Mix in sautéed mushrooms for an earthy steakhouse flavor.
Use cavatappi exclusively for extra sauce-holding power.
Add a pinch of cayenne for gentle heat.

Tips

Always shred cheese fresh for the smoothest sauce.
Do not overbake—this mac and cheese should stay creamy in the center.
Warm the milk and cream slightly before adding for easier thickening.
Let the dish rest briefly so the sauce sets without drying out.