Description
This Smoked Macaroni and Cheese recipe combines creamy cheddar and smoked gouda cheeses with a smoky paprika twist for a rich and comforting dish. Perfectly cooked elbow macaroni is enveloped in a smooth cheese sauce, then finished either by smoking or baking to achieve a bubbly, golden crust with deep smoky flavors.
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: Cook the elbow macaroni according to the package directions until al dente, then drain thoroughly and set aside.
- Make Roux: In a medium saucepan over medium heat, melt the butter. Stir in the flour, salt, black pepper, smoked paprika, and garlic powder to create a smooth roux. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
- Add Milk: Gradually pour in the milk while continuously whisking to avoid lumps. Continue stirring until the mixture thickens into a creamy sauce, about 4-5 minutes.
- Add Cheese: Remove the sauce from heat and immediately stir in the shredded cheddar and smoked gouda cheeses until fully melted and smooth.
- Combine Pasta and Sauce: Mix the drained macaroni into the cheese sauce until evenly coated.
- Smoke or Bake: Transfer the macaroni and cheese mixture into a baking dish. For a smoky flavor, place the dish in a smoker set around 225°F and smoke for 25-30 minutes until bubbly. Alternatively, bake in a preheated oven at 350°F (175°C) for 25-30 minutes or until the top is golden and bubbly.
Notes
- For authentic smoky flavor, use a smoker if available; otherwise, baking will still yield a delicious dish.
- Ensure to cook the roux thoroughly but don’t brown it, to keep the sauce smooth and flavorful.
- Use whole milk for a creamier sauce or substitute with 2% for a lighter version.
- Adjust the smoked paprika to your taste preference to vary the smokiness.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
