Slow-Cooker Mac and Cheese with Smoked Gouda

This savory and smoky macaroni and cheese is perfect for cold winter nights, and comes together easily in your slow cooker!  Topped with sweet and savory bacon, Smoked Gouda macaroni and cheese is sure to be a hit for the whole family.

  • 1 package (16 ounces) uncooked penne pasta
  • 2 1/2 cups half-and-half cream
  • 1 can (12 ounces) evaporated milk
  • 1/2 teaspoon each salt and pepper
  • 1 teaspoon smoked paprika
  • 1/4 cup butter, cut into small cubes
  • 12 ounces Smoked Gouda cheese, shredded (3 cups)
  • 1 pound thick-cut bacon
  • 1 cup packed brown sugar


1. Place pasta in a greased 6-quart slow cooker. Pour in cream and evaporated milk. Stir in the salt, pepper and paprika. Dot with butter.
2. Cover and cook on low for 1 hour. Stir and check pasta for doneness. Cover and cook for 30-60 minutes or until pasta is al dente. Gradually stir in gouda. Cover and cook for 15-30 minutes longer or until cheese is melted.
3. Meanwhile, heat oven to 400°F. Place greased wire racks on two aluminum foil-lined rimmed baking sheets.
4. Arrange bacon strips in a single layer on waxed paper. Rub each with brown sugar. Place bacon on wire racks, taking care to not overlap. Bake for 25-30 minutes or until crisp. Cool completely. Chop bacon into pieces.
5. Spoon mac and cheese into serving bowls. Top with bacon.


© Dairy Farmers of Wisconsin

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.