Description
A rich and creamy smoked macaroni and cheese recipe featuring a blend of sharp cheddar and smoky gouda, enhanced with a touch of smoked paprika for a unique flavor twist. Cooked on the stovetop to make a velvety cheese sauce, then finished in the oven or smoker for a golden, bubbly top.
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: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Make Roux: In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour, salt, black pepper, smoked paprika, and garlic powder to form a smooth roux. Cook, stirring continuously, for about 2 minutes to eliminate the raw flour taste.
- Add Milk: Gradually pour in the milk while whisking constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon.
- Add Cheese: Remove the saucepan from heat and stir in the shredded cheddar and smoked gouda cheese until fully melted and smooth.
- Combine Pasta and Sauce: Mix the cooked macaroni into the cheese sauce until evenly coated. Pour the mixture into a baking dish, spreading it out evenly.
- Smoke or Bake: Place the baking dish into a smoker or oven preheated to 350°F (175°C). Smoke or bake for 25-30 minutes until the top is bubbly and golden brown.
Notes
- Using smoked gouda and smoked paprika adds a subtle smoky flavor that complements the creamy cheese sauce.
- You can substitute the smoked gouda with any other smoked cheese if unavailable.
- If you don’t have a smoker, simply bake in a conventional oven at 350°F until golden and bubbly.
- For a crispier top, broil for an additional 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Leftover macaroni and cheese can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
