Ruth’s Chris Smoked Gouda Mac & Cheese

Instructions:

1. Cook pasta in well-salted water until just al dente. Drain and set aside.
2. In a saucepan over medium heat, melt the butter.
3. Whisk in the flour and cook for 1 minute to form a smooth roux.
4. Slowly whisk in the milk and heavy cream, stirring constantly until smooth and slightly thickened.
5. Reduce heat to low and stir in smoked Gouda, white cheddar, and Parmesan until fully melted and silky.
6. Season with garlic powder, paprika, salt, and black pepper.
7. Fold the cooked pasta into the cheese sauce until evenly coated.
8. Transfer to a buttered baking dish and sprinkle with extra cheese if desired.
9. Bake at 375°F (190°C) for 15–20 minutes, until bubbly and lightly golden on top.
10. 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.