Ruth’s Chris-Style Smoked Gouda Macaroni and Cheese Recipe – Cozy, smoky, and irresistibly creamy

Introduction

The house smells like butter and smoke as the cheese melts—warm, familiar, and impossible to ignore. Today I’m sharing my take on Ruth’s Chris-Style Smoked Gouda Macaroni and Cheese, a recipe that always takes me back to Sunday dinners. I’ll walk you through it like we’re side-by-side at the stove, and if you love a smoky, silky sauce you’re in the right place. For another rich baked mac idea, I like the five-cheese baked macaroni and cheese recipe for a creamier twist.

Why You’ll Love This

• Smoky, melty cheese that still feels homey.
• Quick to assemble, then hands-off in the oven.
• Kid-approved and crowd-pleasing for potlucks.
• Uses pantry staples you probably already have.

Quick Recipe Snapshot

• Servings: 4–6
• Prep time: 15 minutes
• Cook time: 30 minutes (plus baking)
• Total time: 50 minutes
• Skill level: Easy
• Taste: savory + smoky + buttery

This is straightforward; follow the cues and you’ll get bubbly, golden edges every time.

Ingredients You’ll Need

• 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

Chef notes:

• Freshly shred cheese for best melt.
• Unsalted butter helps control salt.
• Whole milk = creamier sauce.

For a Southern-style bake with a similar feel, check this southern baked macaroni and cheese recipe for ideas on texture and bake times.

How to Make It

1. Preheat oven to 350°F (175°C). First, warm the oven so it’s ready for the final bake.
2. Cook the pasta until just al dente, about 1–2 minutes less than package time; drain and set aside. You want a little bite because it will finish in the oven.
3. In a large saucepan, melt butter over medium heat. You should hear a soft sizzle when it’s ready.
4. Stir in the flour and cook 1 minute, stirring constantly; this removes the raw flour taste.
5. Gradually whisk in milk and cream; next, cook until the sauce thickens and coats the back of a spoon—look for a silky, slightly thick ribbon when you lift the whisk.
6. Add garlic powder, paprika, salt, and pepper; taste and adjust. Then stir in smoked Gouda, white cheddar, and Parmesan until smooth and glossy. You’ll see the sauce go shiny and pull away from the sides slightly.
7. Combine the cheese sauce with the drained pasta, folding gently so every noodle gets coated.
8. Transfer to a buttered baking dish, sprinkle with extra cheese if you like, and bake 20–25 minutes until bubbly and golden at the edges. Finally, let rest 5 minutes before serving so it firms slightly.

For a creamier outcome, try stirring in a splash more cream before baking; for a crustier top, broil 1–2 minutes at the end while watching closely. Also, if you want to mix textures, stir in crispy bacon or breadcrumbs.

I also like pairing this method with an easy sandwich riff—see my take on cream cheese bacon-ranch sandwiches for inspiration.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use pre-shredded cheese in a pinch, but expect slightly less silky melt.
2. Common mistake + fix: Sauce too thin? Simmer a few minutes to reduce, or whisk in an extra tablespoon of flour slurry.
3. Simple variation: Stir in a pinch of smoked paprika or chopped chives for brightness.

Serving Ideas

• Weeknight dinner: Serve with steamed green beans and a crisp green salad.
• Brunch: Spoon into ramekins and top with a fried egg.
• Holiday side: Bring to the table in a casserole dish with crispy breadcrumbs.
• Casual dinner: Pair with roasted Brussels sprouts and a sprinkle of parsley.
  Garnish with extra grated Parmesan or a few flakes of smoked salt for depth. For a lighter plate, add a lemony arugula side.

I sometimes fold in black beans and pico for a Tex-Mex twist—see my take on bean tostadas with guacamole for flavor pairing ideas.

Storing & Leftovers

• Fridge: Store chilled in an airtight container for 3–4 days.
• Freezer: Freeze in portions for up to 2 months; thaw overnight in the fridge.
• Reheat: Warm gently in a 350°F oven covered for 15–20 minutes to protect creaminess.
  Leftover idea: Turn into a gooey mac grilled cheese sandwich for lunch.

FAQs

Q: Can I make this ahead?
A: Yes—assemble, cover, and refrigerate up to 24 hours; then bake straight from the fridge, adding a few extra minutes.

Q: What can I substitute for smoked Gouda?
A: Use smoked cheddar or a mix of sharp cheddar plus a touch of smoked paprika for similar flavor.

Q: How do I know it’s done?
A: The top should be bubbling and golden, and the sauce should cling to pasta rather than pool watery on the sides.

Q: Can I freeze Ruth’s Chris-Style Smoked Gouda Macaroni and Cheese?
A: Yes, freeze in single portions; thaw overnight and reheat gently for best texture.

Conclusion

If you want another restaurant-style comfort food to try, see this copycat of Ruth’s Chris potatoes au gratin for a cheesy side that pairs well with mac: Ruth’s Chris Potatoes au Gratin Copycat – Frugal Hausfrau. For a different smoked Gouda take, this smoky mac recipe is a lovely reference: Smoked Gouda Mac and Cheese – Butter Be Ready.

Final Thoughts
This recipe feels like a warm hug from an old friend—simple, smoky, and comforting. Tweak the spices, add a topping, or keep it classic; either way you’ll get rich, melty satisfaction. I hope you make this and share it—Ruth’s Chris-Style Smoked Gouda Macaroni and Cheese

Smoked Gouda Macaroni and Cheese

A comforting and rich macaroni and cheese with a smoky flavor, perfect for any gathering or family dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course, Side Dish

Cuisine: American, Comfort Food

Calories: 500

Ingredients Method Notes

Ingredients

  

Pasta

• 12 oz elbow macaroni or cavatappi pasta Cook until just al dente.

Sauce Ingredients

• 3 tablespoons unsalted butter Helps control salt.
• 3 tablespoons all-purpose flour
• 2 cups whole milk For a creamier sauce.
• 1 cup heavy cream
• 2 cups smoked Gouda cheese, freshly shredded Freshly shredded cheese for best melt.
• 1 cup sharp white cheddar cheese, freshly shredded Freshly shredded cheese for best melt.
• 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 For topping.

Method

 

Preparation

1. Preheat oven to 350°F (175°C).
2. Cook the pasta until just al dente, about 1–2 minutes less than package time; drain and set aside.
3. In a large saucepan, melt butter over medium heat.
4. Stir in the flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in milk and cream; cook until the sauce thickens.
6. Add garlic powder, paprika, salt, and pepper; taste and adjust seasoning.
7. Stir in smoked Gouda, white cheddar, and Parmesan until smooth.
8. Combine the cheese sauce with the drained pasta.
9. Transfer to a buttered baking dish, sprinkle with extra cheese, and bake for 20–25 minutes.
10. Let rest for 5 minutes before serving.

Notes

For a creamier outcome, stir in a splash more cream before baking. For a crustier top, broil 1–2 minutes at the end while watching closely. Can add crispy bacon or breadcrumbs for texture.