Dave Poe’s BBQ Mac and Cheese Recipe: Smoked Gouda Meets Tangy BBQ Sauce

This dish brings together the best of BBQ and comfort food in one unforgettable bite. The combination of smoked gouda and tangy BBQ sauce creates a flavor profile that’s both rich and balanced.

I’ve perfected this method through years of competition cooking, ensuring every element complements the others. The result is creamy, smoky, and just sweet enough to keep you coming back for more.

Ingredients for Dave Poe’s Bbq Mac and Cheese

Short list. Big flavor. Creamy, smoky, and perfectly balanced.

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The cheese makes this. Smoked Gouda from Whole Foods or Trader Joe’s has the best melt and smokiness—avoid pre-shredded (it’s dusty with anti-caking agents). Cheddar matters too: Cabot or Tillamook give that sharp bite. For the BBQ sauce, Stubb’s Original or Sweet Baby Ray’s nail the tangy-sweet balance. Don’t skip the Dijon—it cuts through the richness without adding vinegar tang.

No smoked Gouda? Pepper Jack plus liquid smoke (just a few drops) gets you close. Out of sharp cheddar? Colby Jack works in a pinch. The milk can be whole or 2% (don’t go lower or the sauce won’t be creamy). For the pasta, cavatappi or shells grab the sauce better than elbows. The breadcrumbs? Regular work too (panko just gives more crunch).

Mac and cheese waits for nobody. Leftovers keep 3-4 days in the fridge—reheat with a splash of milk to loosen the sauce. Freezes for 2 months (thaw overnight before reheating). The topping stays crispest if added fresh, not stored.

Step-by-Step Instructions for BBQ Mac and Cheese

Here’s how I make this smoky, cheesy masterpiece with a crispy breadcrumb topping.

Step 1: Cook the Elbow Macaroni

Bring a large pot of salted water to a rolling boil over high heat. Add the 12 oz Elbow Macaroni and cook according to package instructions for al dente, usually about 8-9 minutes. You want it slightly firm because it’ll finish cooking in the sauce.

Drain the pasta in a colander and rinse briefly under cold water to stop the cooking process. This prevents the noodles from turning mushy when we bake them later. Shake off any excess water and set aside.

Step 2: Make the Cheese Sauce Base

In a large saucepan, melt the 4 tbsp Unsalted Butter over medium heat. Once melted, whisk in the 3 tbsp All-Purpose Flour and cook for 1-2 minutes until the mixture turns light golden brown. This roux will thicken our sauce beautifully.

Gradually whisk in the 2 cups Whole Milk, ensuring there are no lumps. Stir in the 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Salt, and 0.5 tsp Black Pepper. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.

Step 3: Combine Sauce, Cheese, and BBQ Flavor

Reduce heat to low and stir in the 1 cup BBQ Sauce and 1 tbsp Dijon Mustard until fully incorporated. Next, add the 8 oz Smoked Gouda Cheese and 4 oz Sharp Cheddar Cheese, stirring constantly until both cheeses melt completely and the sauce is smooth.

Fold in the cooked elbow macaroni until every noodle is coated in the rich, smoky cheese sauce. The sauce should cling perfectly to the pasta.

Step 4: Top with Panko and Bake

Transfer the mac and cheese to a greased 9×13-inch baking dish. Sprinkle the 0.5 cup Panko Breadcrumbs evenly over the top, pressing down lightly to help them adhere.

Bake in a preheated 375°F oven for 15-20 minutes until the topping is golden brown and the edges are bubbling. This step gives you that perfect crunch on top while keeping the inside creamy.

Step 5: Garnish and Serve

Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to set slightly so it doesn’t run off the plate. Sprinkle with the 2 tbsp Fresh Parsley for a pop of color and freshness.

Serve warm, with extra BBQ sauce on the side if desired. The contrast of the crispy topping, creamy cheese sauce, and smoky BBQ flavor makes this dish unforgettable.

Health Benefits of These Flavors

Protein Powerhouse

This dish delivers a serious protein punch, with 8 oz smoked gouda and 4 oz sharp cheddar providing about 40 grams of protein per serving. Perfect for muscle recovery after those long coastal rides I love so much. The milk adds another 16 grams of high-quality protein to keep you full and energized. 💪

Calcium-Rich Comfort

The cheese blend in this creation is packed with calcium—each serving offers roughly 60% of your daily needs. That’s more than a glass of milk! The 2 cups whole milk in the sauce adds even more of this essential mineral for strong bones.

Energy-Boosting Carbs

The 12 oz elbow macaroni provides complex carbohydrates for sustained energy. I find this especially helpful before heading out on my vintage motorcycle—gives me that slow-burning fuel I need for the open road. Complex carbs also help maintain steady blood sugar levels.

Vitamin B12 Source

Dairy products like the cheeses and milk in this recipe are excellent sources of vitamin B12. One serving provides about 30% of your daily value, which supports nerve function and red blood cell production. This is particularly important for maintaining energy levels.

Antioxidant Boost

While not a vegetable dish, the BBQ sauce often contains tomato paste and spices that provide antioxidants like lycopene. The fresh parsley garnish adds a touch of vitamin K and vitamin C to round out the nutritional profile.

Moderation Note

This is a rich dish, so I recommend enjoying it as part of a balanced diet. The combination of protein, carbs, and fats makes it satisfying, but portion control is key. One serving with a side salad makes for a well-rounded meal. ✨