Smoky Mac N Cheese
Get ready to elevate comfort food to a whole new level with this Smoky Mac N Cheese recipe that combines rich, creamy cheese with a bold, smoky kick. Perfectly cooked elbow macaroni is coated in a luscious blend of sharp cheddar, smoked gouda, and parmesan, enhanced by smoked paprika, garlic powder, and a hint of optional liquid smoke for even deeper flavor. Topped with golden, crunchy panko breadcrumbs infused with olive oil and more smoky paprika, this dish is baked to perfection for a satisfying mix of creamy and crispy textures. Whether you're hosting a family dinner or indulging in a cozy night at home, this Smoky Mac N Cheese is the ultimate crowd-pleaser, ready in under an hour and destined to become your go-to comfort food favorite.
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Recipe Information
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 0.5 teaspoons ground black pepper
- 2 cups sharp cheddar cheese, shredded
- 1.5 cups smoked gouda cheese, shredded
- 0.5 cups parmesan cheese, grated
- 0.5 teaspoons liquid smoke (optional)
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 0.5 teaspoons smoked paprika (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the milk and heavy cream to the roux, whisking constantly to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
Stir in the smoked paprika, garlic powder, salt, and black pepper. For extra smokiness, add the optional liquid smoke.
Reduce the heat to low and stir in the shredded cheddar, smoked gouda, and parmesan cheese, one handful at a time, until fully melted and smooth.
Add the cooked macaroni to the cheese sauce and stir until the pasta is fully coated.
Pour the mac and cheese mixture into the prepared baking dish and spread evenly.
In a small bowl, mix the panko breadcrumbs with olive oil and smoked paprika. Sprinkle the mixture evenly over the mac and cheese.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional smoked paprika if desired.
Nutrition Facts
Calories |
5693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.3 g | 421% | |
| Saturated Fat | 186.1 g | 930% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 6357 mg | 276% | |
| Total Carbohydrate | 458.2 g | 167% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 55.7 g | ||
| Protein | 213.9 g | 428% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 4191 mg | 322% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 1706 mg | 36% | |
*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.
