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.