Smokehouse Macaroni and Cheese
Indulge in the ultimate comfort food with this Smokehouse Macaroni and Cheese, a smoky, creamy twist on a classic favorite. This dish combines tender elbow macaroni with a rich, velvety cheese sauce made from sharp cheddar, smoked gouda, and parmesan, all infused with the deep, savory essence of liquid smoke and smoked paprika. The addition of crispy bacon crumbles takes it to new heights, while a golden panko breadcrumb topping delivers the perfect crunch. Finished with a sprinkle of fresh parsley for a pop of color, this baked mac and cheese is ideal for weeknight dinners, potlucks, or special occasions. With its irresistible smoky flavor and hearty texture, this recipe is a guaranteed crowd-pleaser that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 cups smoked gouda cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.5 tsp liquid smoke (optional)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 6 slices crispy cooked bacon, crumbled
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbling.
Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook until slightly thickened, about 3-4 minutes.
Stir in the sharp cheddar, smoked gouda, and parmesan cheese, one handful at a time, allowing each to fully melt before adding the next. Add liquid smoke (if using), smoked paprika, garlic powder, salt, and pepper. Stir until smooth.
Add the cooked macaroni and crumbled bacon to the cheese sauce. Mix until evenly coated.
Transfer the mac and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Toss until the breadcrumbs are evenly coated. Sprinkle the mixture over the mac and cheese.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and crispy.
Garnish with chopped parsley and serve immediately. Enjoy your Smokehouse Macaroni and Cheese!
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 34.7 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1093 mg | 48% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.8 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 783 mg | 60% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 429 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
