Classic Smoky Mac and Cheese
A comforting dish combining creamy cheese with a hint of smokiness, perfect for any occasion.
Equipment
- Large Pot
- Large Saucepan
- Mixing Bowl
- Baking Dish
Ingredients
Pasta
- 2 cups Elbow Macaroni Ideal for holding onto the creamy cheese sauce.
Cheese
- 2 cups Shredded Sharp Cheddar Cheese Provides bold flavor and creamy texture.
- 1 cup Smoked Gouda Adds a unique smoky flavor.
Sauce
- 2 cups Whole Milk Essential for creating the creamy cheese sauce.
- 4 tablespoons Unsalted Butter Used to create a roux.
- 1/4 cup All-Purpose Flour Combined with butter to create the roux.
- 1 teaspoon Garlic Powder Enhances the flavor profile.
- 1 teaspoon Smoked Paprika Provides the signature smoky flavor.
Seasoning
- 1 teaspoon Salt To taste.
- 1 teaspoon Black Pepper To taste.
Topping
- 1 cup Breadcrumbs For a crispy topping.
Instructions
- Preheat your oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the flour, whisking continuously to form a roux. Cook for 1-2 minutes until lightly golden.
- Gradually pour in the milk, whisking until smooth. Heat through until slightly thickened, about 5 minutes.
- Add the cheddar and gouda cheeses, stirring until melted and creamy. Incorporate garlic powder, smoked paprika, salt, and pepper.
- Combine the drained macaroni with the cheese sauce, ensuring all pasta is coated.
- Transfer the mixture to a greased 9x13-inch baking dish and sprinkle breadcrumbs on top.
- Bake for 25-30 minutes until the top is golden brown and bubbling.
- Allow to cool for 5-10 minutes before serving.
Notes
For variations, consider adding vegetables or proteins to enhance the dish.