Smoked Mac and Cheese
Mac and cheese is one of those meals that you think of when you are tight on time and you need to throw something together quickly. Well, homemade mac and cheese is just as quick and tastes way better. Today, I’m sharing my smoked mac and cheese from scratch recipe.
Equipment
- saucepan
- 2 Quart baking dish
Ingredients
- 1 pound Elbow Noodles, or other pasta
- ½ cup butter
- ¼ cup flour
- 1 tablespoon mustard powder, or prepared mustard
- 2 cups whole milk
- 1 cup half and half
- 8 ounces cream cheese
- 2 cups Cheddar Cheese, grated
- 1 cup Gouda Cheese, grated
- 1 cup Parmesan Cheese, grated
- ¼ teaspoon Liquid Smoke Flavor
Panko Topping
- 1 cup Panko Breadcrumbs, or crushed crackers
- ¼ cup melted butter
Instructions
- Preheat the oven to 350°F.
- Cook pasta according to the package until al dente
- While the pasta is boiling, make the cheese sauce in a medium saucepan.
- Melt the butter in the saucepan on medium heat. Once melted, add the flour and dried mustard. Whisk until it is smooth.
- Once the butter/flour mixture is smooth, add the milk in slowly, whisking the entire time until smooth.
- Add the half and half to the butter/milk mixture and whisk. Bring to a low boil.
- Turn off the heat and in the cream cheese. Stir until the cream cheese is melted into the mixture.
- Add the shredded cheeses into the sauce mixture one handful at a time. Stir in between each handful of cheese. Add another handful once it is incorporated.
- Once the Cheese Sauce is creamy add in the 1/4 teaspoon Liquid Smoke Flavor. Stir well.
- Once the pasta is cooked, drain off the liquid and combine the pasta to the sauce. Toss them together until coated.
- Add the Macaroni and Cheese to a buttered 2 quart dish.
- Combine the Panko breadcrumbs and 1/4 cup melted butter. Mix together.
- Sprinkle the breadcrumb mixture on top of the macaroni and cheese.
- Bake for 30 minutes or until bubbly.