When you think of steakhouse indulgence, Ruth's Chris Steak House often comes to mind. While their steaks are legendary, true connoisseurs know that their sides are equally unforgettable. Among them, the Smoked Gouda Mac & Cheese stands out as a creamy, smoky masterpiece. Now, imagine bringing that luxurious experience right into your own kitchen!
This copycat recipe is designed to help you recreate that iconic dish with incredible accuracy. We're talking about perfectly al dente pasta enveloped in a rich, velvety cheese sauce, punctuated by the distinctive, irresistible flavor of smoked gouda. It's comfort food elevated to gourmet status.
Why You'll Fall in Love with This Copycat Recipe
Our goal with this recipe is to deliver the same depth of flavor and luscious texture that makes the original so beloved. You'll find that making it at home is not only satisfying but also a fantastic way to impress your guests or treat your family to something truly special.
- Unrivaled Creaminess: A meticulously crafted béchamel base ensures every bite is smooth and dreamy.
- Smoky, Rich Flavor: Smoked gouda is the star, bringing a unique depth that transforms ordinary mac and cheese.
- Perfectly Golden Finish: Baked to a beautiful golden brown with a slight crust, just like you'd get at the restaurant.
- The Ultimate Side Dish: Pair it with your favorite grilled steak or serve it as a standalone meal – it's that good!
The Secret to Success: Quality Ingredients & Technique
Achieving that signature Ruth's Chris taste relies on a few key elements. First, don't skimp on the cheese. Good quality smoked gouda and a sharp cheddar will make all the difference. Second, a proper béchamel sauce is non-negotiable for the creamy base. Take your time with it; rushing this step can lead to a lumpy sauce.
For prepping your ingredients, a good Quality Chef's Knife can make quick work of shredding cheese or mincing aromatics, ensuring consistency and ease in your cooking process.
Serving Suggestions and Variations
This Smoked Gouda Mac & Cheese is a showstopper on its own, but it truly shines alongside a perfectly cooked steak, roasted chicken, or even a simple green salad to cut through the richness. If you're feeling adventurous, consider adding a pinch of nutmeg to the béchamel for an extra layer of warmth, or a dash of cayenne pepper for a subtle kick.
Get ready to indulge in a truly decadent dish that will have everyone asking for the recipe. Enjoy!
FAQs
What makes Ruth's Chris Mac & Cheese so famous?
Ruth's Chris Mac & Cheese is renowned for its incredibly rich, creamy texture and deep cheesy flavor, primarily from the distinctive use of smoked gouda, which adds a complex, savory, and slightly sweet note that sets it apart.
Can I prepare this Smoked Gouda Mac & Cheese ahead of time?
Yes, you can assemble the mac and cheese up to the baking step a day in advance. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for 30 minutes before baking, and you might need to add an extra 10-15 minutes to the baking time.
What's the best way to ensure a smooth, lump-free cheese sauce?
The key to a silky, lump-free cheese sauce is to make a proper bu00e9chamel base. Whisk constantly while adding the milk to the butter-flour roux. Once the bu00e9chamel is smooth, remove it from the heat before gradually stirring in the shredded cheeses. The residual heat will melt them beautifully without clumping.
Are there any substitutions for smoked gouda in this recipe?
While smoked gouda is integral to the authentic Ruth's Chris flavor, you could experiment with other smoky cheeses like smoked cheddar or even a touch of smoked mozzarella. For a less smoky but still rich flavor, consider gruyere or fontina, but the unique smoky depth will be altered.
Ruth's Chris Smoked Gouda Mac & Cheese Copycat
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Diet: Vegetarian
Description
Recreate the legendary creamy, smoky mac and cheese from Ruth's Chris Steak House with this easy-to-follow copycat recipe. A truly indulgent side dish!
Ingredients
1 lb elbow macaroni or cavatappi
8 tbsp (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1 tsp salt
1/2 tsp black pepper
1/4 tsp cayenne pepper (optional)
8 oz sharp cheddar cheese, shredded
8 oz smoked gouda cheese, shredded
4 oz cream cheese, softened
Instructions
Step 1: Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Step 2: Cook the macaroni according to package directions until al dente. Drain well and set aside.
Step 3: While pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the butter over medium heat.
Step 4: Add the flour to the melted butter and whisk constantly for 1-2 minutes to create a roux. Do not let it brown.
Step 5: Gradually whisk in the warmed milk, a little at a time, until completely smooth. Continue whisking constantly until the sauce thickens to a creamy consistency, about 5-7 minutes.
Step 6: Remove the saucepan from the heat. Stir in the salt, black pepper, and cayenne pepper (if using).
Step 7: Add the shredded cheddar, smoked gouda, and softened cream cheese to the sauce. Stir continuously until all the cheeses are completely melted and the sauce is smooth and homogeneous.
Step 8: Add the cooked and drained macaroni to the cheese sauce. Stir gently to ensure all the pasta is thoroughly coated.
Step 9: Pour the mac and cheese mixture into the prepared baking dish, spreading it evenly.
Step 10: Bake for 25-30 minutes, or until the top is golden brown and bubbly. Let it rest for 5-10 minutes before serving for the sauce to set slightly.
Notes
For an even richer flavor, use half-and-half instead of whole milk. Ensure your milk is warm before adding it to the roux to prevent lumps. Leftovers can be stored in the refrigerator for up to 3 days; reheat gently with a splash of milk to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 580 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
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