Smoked Mac and Cheese

Cook the elbow macaroni according to package directions, but pull it about a minute before it’s fully done. Drain and set aside—give it a tiny toss with butter if you’re worried about sticking.

In a saucepan, melt the butter over medium heat—not high, just medium. Once melted, stir in the flour and cook for 1-2 minutes, stirring constantly until it forms a paste that smells slightly nutty.

Here comes the tricky part: slowly pour in the milk while whisking constantly. Pour in a thin stream, not all at once, or you’ll get lumps. Keep whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.

Pull the pan completely off the heat. Add the shredded cheddar cheese, garlic powder, onion powder, paprika, salt, and pepper. Stir until the cheese melts into the smoothest, most gorgeous sauce you’ve ever seen.

Fold in your cooked macaroni, making sure every piece gets coated in that beautiful cheese sauce.

Transfer everything to a 9×13 baking dish. Top with the shredded smoked Gouda, then sprinkle those breadcrumbs all over the top.

Crank your oven to 350°F and bake for 20-25 minutes until the cheese is bubbly around the edges and the breadcrumbs turn golden brown.

Let it cool for about 5 minutes before serving—if you can resist. Watch everyone fight over the crispy corner pieces.

445

38g

20g

23g

2g

520mg

45% DV

18% DV

8% DV

Shred cheese from a block yourself—pre-shredded has anti-caking agents that make the sauce grainy.

Add cheese off the heat to prevent it from getting stringy or separated.

Undercook the pasta slightly when boiling—it finishes cooking in the oven.

Medium heat is your friend throughout. Never crank it to high or you’ll have problems.

Watch the breadcrumbs in the last few minutes of baking—they go from perfect to burnt fast.

Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat individual portions in the microwave with a splash of milk to restore creaminess.

For best results, reheat in a 350°F oven covered with foil until warmed through.

Freeze assembled unbaked mac and cheese for up to 3 months. Thaw overnight before baking.

Serve with a simple green salad to balance the richness.

This is perfect alongside grilled vegetables and baked beans for summer cookouts.

Make it in individual ramekins for fancy dinner parties that still feel comforting.

Add steamed broccoli right into the mac and cheese for a one-dish meal kids will actually eat.

Add 6 slices of crispy crumbled bacon to the pasta before baking for smoky-on-smoky perfection.

Use Gruyère instead of cheddar and drizzle with truffle oil before serving for special occasions.

Add 2-3 diced pickled jalapeños to the cheese sauce for spicy kick that cuts the richness.

Use a combination of cheddar, Gouda, mozzarella, and Parmesan for ultimate cheese lover heaven.