Description
This Smoked Macaroni and Cheese is a decadent twist on the classic comfort food, combining creamy cheddar and smoked gouda cheeses with a hint of smoky paprika. Pasta is cooked to perfection, enveloped in a rich, velvety cheese sauce, then baked or smoked to achieve a bubbly, golden crust that elevates every bite.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded smoked gouda
- 2 cups milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, usually about 7-8 minutes, until al dente. Drain and set aside.
- Melt Butter: In a medium saucepan, melt the butter over medium heat, ensuring it doesn’t brown.
- Make Roux: Stir in the all-purpose flour, salt, black pepper, smoked paprika, and garlic powder to the melted butter. Cook this mixture while stirring frequently for about 1-2 minutes to form a smooth roux, which will thicken the sauce.
- Add Milk: Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, roughly 5-7 minutes.
- Add Cheeses: Remove the saucepan from heat. Stir in the shredded cheddar and smoked gouda cheeses until completely melted and smooth.
- Combine Pasta and Sauce: Mix the cooked macaroni with the cheese sauce thoroughly. Then, transfer the mixture to a greased baking dish, spreading it out evenly.
- Smoke or Bake: Place the baking dish in a smoker or a conventional oven preheated to 350°F (175°C). Smoke or bake the macaroni and cheese for 25-30 minutes, or until the top is bubbly and golden brown.
Notes
- You can use either the oven or a smoker based on your preference; smoking will add a deeper smoky flavor.
- For an extra crunchy topping, sprinkle breadcrumbs before baking or smoking.
- Use whole milk for a creamier sauce or substitute with 2% milk for a lighter version.
- Leftovers can be refrigerated and reheated; add a splash of milk when reheating to maintain creaminess.
