Smoked Gouda Mac and Cheese – with crispy bacon and corn. Smoky, creamy mac and cheese leveled up with sweet corn kernels and savory bacon. Elevated enough for holidays – quick enough for a weeknight dinner.
Corn Mac and Cheese with smoky gouda cheese and crispy bacon is a next level main or side dish. This easy recipe whips up in 30 minutes – perfect for a cozy weeknight dinner – leveled up for your holiday table.
Why this recipe stands out:
- Cozy, comforting – perfect for chilly nights.
- The sweet corn, salty bacon and smoky Gouda is the ultimate flavor combo.
- It reheats easily the next day (add a splash of milk) and make a great side or full-on main dish.
Ingredients needed to make Smoked Gouda Mac and Cheese:
- thick cut bacon
- sweet corn
- elbow macaroni or other short pasta
- butter
- all purpose flour
- salt
- garlic powder
- whole milk
- sour cream
- Smoked Gouda cheese freshly shredded
How to make Smoked Gouda Mac and Cheese:
Cook the bacon: The bacon can be cooked to crisp up to 2 days ahead of time and stored in the fridge. I air fry mine – takes about 8 minutes, but you can also cook in the skillet or oven.
Cook pasta: Boil a pot of generously salted water then add pasta and cook to al dente per package directions. Drain and set aside.
The corn: Husk corn, cut it off the cob. Add 2 tablespoons of butter to a large, deep skillet or pot. Drop in corn, season light with salt and cook 2-3 minutes over medium to medium high heat. Remove corn from the skillet to the same bowl and set it aside.
The cheese sauce: To the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Sprinkle in flour giving it a good stir and cook for 2 minutes. Slowly add milk whisking or stirring constantly for 3-4 minutes letting it thicken.
Bringing it all together: Remove from the heat, then slowly add shredded cheese stirring until it’s completely melted. Add corn, pasta and diced or crumbled bacon giving it a gentle stir to combine. Garnish with the rest of the bacon then serve right away.
Subs and variations to this recipe:
- Add extra protein: Toss in cooked ground beef or shredded chicken (leftover or rotisserie).
- Corn swap: use 1 cup frozen or canned (be sure to drain the juices).
- Veggie it up: add fresh spinach or shredded zucchini (drain well).
- Cheese swap: use a blend of gouda + white cheddar cheese or other melty cheese.
- Greek yogurt: instead of sour cream.
Tips and FAQ:
What’s the trick to the creamiest mac and cheese?
The most important tip is to shred the cheese yourself. Pre-shredded cheese contains additives to prevent it from clumping but won’t give you the creamy sauce we crave.
Can I use frozen corn instead of fresh corn?
Yes! While fresh corn off the cob in summer is unbeatable, frozen whole kernel corn works just great!
How should I store leftovers?
Pop them in airtight containers in the fridge for up to 3 days. To reheat, stir in a little milk and warm over medium heat on the stove or in the microwave.
Can I prep this ahead for a holiday meal?
Absolutely! Assemble in a casserole dish, cover, and refrigerate. When you’re ready, bake until hot and golden. Garnish with extra bacon crumbles and some slivered green onions.
More mac and cheese recipes you’ll love:
Enjoy!
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Creamy Mac and Cheese with Bacon and Corn
Ingredients
- 4 strips thick cut bacon cooked to crisp, diced OR crumbled
- 2 ears sweet corn OR 1/2 cup frozen corn
- 8 ounces elbow macaroni or other short pasta cooked to al dente
- 5 tablespoons butter divided
- 2 tablespoons all purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 1/2 cups whole milk
- 1/4 cup sour cream
- 8 ounces Smoked Gouda Cheese freshly grated
Instructions
- Cook bacon to crisp (can be done 2 days ahead of time and refrigerated). Air fry, skillet OR oven method all work.
- Husk corn, cut it off the cob into a bowl and set aside.
- Boil a pot of generously salted water then add pasta and cook to al dente per package directions. Drain and set aside.
- Add 2 tablespoons of butter to a large, deep skillet or pot. Drop in corn, season lightly with salt and cook 2-3 minutes over medium to medium high heat. Remove from the skillet to the same bowl and reserve.
- To the same skillet, melt the remaining 3 tablespoons of butter over medium heat. Sprinkle in flour giving it a good stir and cook for 2 minutes. Slowly add milk whisking or stirring constantly for 3-4 minutes letting it thicken.
- Remove from the heat, then slowly add cheese stirring until it’s completely melted. Add corn, pasta and bacon giving it a gentle stir to combine. Garnish with the rest of the bacon and serve right away.
The combination of sweet corn and salty bacon in a creamy, smoky cheese sauce is unbeatable!