Smoky Baked Mac & Cheese
Ambassador Chef Ryan Dawson
Ingredients ( 6 Servings )
- 8 oz elbow macaroni, cooked
- 1/2 tbsp olive oil
- 4 tbsp unsalted butter
- 4 tbsp flour
- 1 cup whole milk
- 1/2 cup heavy whipping cream
- 2 cups sharp cheddar cheese shredded
- 1 cup gruyere cheese shredded
- 1/2 cup pepper jack cheese shredded
- salt and pepper to taste (Try Hickory Smoked Sea Salt and Peppercorn)
- 1 cups panko crumbs
- 4 tbsp melted butter
- 1 tbsp The Original Hickory Smoked Paprika (or regular paprika)
How to:
- Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
- Cook pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
- Drizzle with olive oil and stir to coat. Set aside to cool while preparing cheese sauce.
- Melt butter in a deep saucepan. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface. Whisk in salt and pepper.
- Add shredded cheese and whisk until smooth. Sauce should be nice and thick.
- Stir in the cooled pasta until fully coated with the cheese sauce.
- Pour the mac and cheese into the prepared baking dish.
- In a small bowl, combine panko crumbs, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
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