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Crispy Smoked Mac and Cheese

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A comforting mac and cheese recipe with a smoky twist, featuring a golden crispy crust and a creamy blend of sharp cheddar and gouda cheeses. Perfect for potlucks, family dinners, and easy weeknight meals.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 2 cups sharp cheddar cheese, shredded (about 8 ounces)
  • 1 cup gouda cheese, shredded (about 4 ounces)
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup all-purpose flour (30 grams)
  • 3 cups whole milk, warmed
  • 1/2 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs (about 100 grams)
  • 2 tablespoons olive oil
  • Optional: smoked gouda or smoked cheese for extra smoky flavor

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 7-8 minutes until al dente. Drain and set aside.
  2. In a medium saucepan over medium heat, melt unsalted butter. Whisk in all-purpose flour and stir constantly for 2-3 minutes until golden and bubbling but not browned.
  3. Gradually whisk in warmed whole milk and heavy cream. Continue whisking until smooth and slightly thickened, about 5 minutes.
  4. Stir in Dijon mustard, smoked paprika, garlic powder, salt, and freshly ground black pepper. Simmer gently for 2-3 minutes.
  5. Reduce heat to low and stir in shredded sharp cheddar and gouda cheeses until melted and smooth. Fold in smoked gouda or smoked cheese if using.
  6. Pour cooked macaroni into the cheese sauce and stir gently to coat evenly.
  7. In a small bowl, toss panko breadcrumbs with olive oil until evenly coated.
  8. Transfer mac and cheese mixture to a greased 9×13-inch oven-safe dish. Evenly sprinkle breadcrumb mixture over the top.
  9. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until topping is crispy and golden brown.
  10. Let rest for 5 minutes before serving to allow sauce to thicken.

Notes

If the top browns too quickly, tent with foil halfway through baking. Shred your own cheese for best melt and texture. Resting the dish after baking helps the sauce thicken and hold shape. For smoky flavor without a smoker, use smoked gouda or smoked paprika. Can be made ahead and refrigerated up to 24 hours before baking.

Nutrition

Keywords: mac and cheese, smoked mac and cheese, comfort food, crispy mac and cheese, cheddar, gouda, easy dinner, potluck recipe

Find it online: https://magnetmeal.com/crispy-smoked-mac-and-cheese-recipe-perfect-for-easy-comfort-food/