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Crispy Smoked Mac and Cheese

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A creamy, smoky mac and cheese with a crispy breadcrumb topping, perfect for comfort food lovers seeking a smoky twist.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded smoked gouda cheese
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon Dijon mustard powder
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs (use gluten-free if needed)
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7 minutes. Drain and rinse under cold water to stop cooking, then set aside.
  2. In a medium saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and cook for about 2 minutes until bubbly and lightly golden.
  3. Gradually whisk in whole milk, pouring slowly to avoid clumps. Continue whisking until sauce thickens and coats the back of a spoon, about 6-8 minutes.
  4. Remove from heat and stir in shredded sharp cheddar, smoked gouda, smoked paprika, Dijon mustard powder, salt, and pepper until cheese is fully melted and sauce is smooth.
  5. Transfer cooked macaroni to a large mixing bowl. Pour cheese sauce over pasta and fold gently until well coated. Adjust seasoning if needed.
  6. In a small bowl, mix panko breadcrumbs with olive oil or melted butter and grated Parmesan cheese. Toss to coat evenly.
  7. Transfer macaroni and cheese mixture to a greased 9×13-inch baking dish or cast-iron skillet. Evenly sprinkle breadcrumb mixture on top, pressing lightly to adhere.
  8. If using a smoker, preheat to 225°F and smoke the dish for 45-60 minutes until bubbly and topping is golden and crispy. If using an oven, preheat to 425°F and bake for 20-25 minutes, then broil for 2-3 minutes to crisp the top, watching carefully to avoid burning.
  9. Remove from heat and let sit for 5 minutes before serving.

Notes

Cook pasta just shy of al dente and rinse with cold water to prevent mushiness. Whisk roux continuously to avoid lumps. Remove sauce from heat before adding cheese to prevent graininess. Toast breadcrumbs in butter or olive oil for extra flavor. If sauce is too thick, whisk in a splash of milk. Watch broiler carefully to avoid burning the topping.

Nutrition

Keywords: mac and cheese, smoked mac and cheese, creamy cheese sauce, crispy topping, comfort food, smoked gouda, cheddar cheese, baked mac and cheese

Find it online: https://evabake.com/crispy-smoked-mac-and-cheese-recipe-easy-homemade-creamy-cheese-sauce/