ANCO Smoked Gouda Mac & Cheese — Week 18: Smoked

With this week’s theme in mind, I explored the smoky, spicy side of certain ingredients for my macaroni and cheese.

I wondered about what ingredients to use. Smoked cheese, chipotle or sausage? And why not smoked paprika in my buttered breadcrumb mixture? Or maybe a smoked tea like Lapsang Souchong? Hmm, this is getting interesting.

My objective was to use the right amount of each ingredient to get a well-balanced macaroni and cheese in terms of flavour and texture.

I finally opted for a smoked Gouda tea sauce. Its delicate flavour goes really well with the crispy, smoked paprika breadcrumb topping.



  1. Preheat the oven to 400°F (200°C).   
  2. In a bowl, mix the breadcrumbs, half of the parmesan, paprika and butter.   
  3. Bake about 10 minutes or until breadcrumbs are golden.

  4. In a pot, melt the butter and soften the garlic.  
  5. Add the flour and stir for 1 minute, making sure the flour doesn’t brown.  
  6. Add brewed tea and milk, beating with a whisk to obtain a smooth sauce.
  7. Simmer for 15 minutes, stirring regularly until sauce thickens.

  8. Mix in half of the cheddar, smoked Gouda, half of the parmesan and pasta. Pour into a baking dish, cover with the remaining cheddar, breadcrumbs and chorizo.  
  9. Bake for 20 minutes or until golden.

Johanne Depelteau

Longueuil, Quebec

Johanne, a passionate lover of the culinary arts, has been working in television broadcasting, publishing, magazine writing and advertising for many years.

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