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Crispy Smoked Mac and Cheese Recipe Easy Homemade Velvety Cheddar Sauce

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A delicious twist on classic mac and cheese featuring a smoky aroma, velvety cheddar sauce, and a crispy golden crust. Perfect for weeknights or gatherings, this recipe delivers creamy comfort food with bold flavor and satisfying texture.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 3 cups shredded sharp cheddar cheese (about 12 ounces)
  • 1 cup shredded smoked gouda or smoked cheddar (about 4 ounces)
  • 1 teaspoon yellow mustard
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs (about 100 grams)
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces of elbow macaroni and cook for 7-8 minutes until al dente. Drain and rinse under cold water to stop cooking. Set aside.
  2. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in 1/4 cup of all-purpose flour. Cook, whisking constantly, for about 2 minutes until light golden and nutty smelling.
  3. Slowly pour in 3 cups whole milk while whisking to prevent lumps. Continue cooking and whisking frequently until sauce thickens and coats the back of a spoon, about 6-8 minutes.
  4. Lower heat to low. Stir in 3 cups shredded sharp cheddar, 1 cup smoked gouda or smoked cheddar, 1 teaspoon yellow mustard, 1 teaspoon smoked paprika, salt, and pepper to taste. Stir gently until cheese melts and sauce is smooth. Avoid boiling.
  5. Transfer drained macaroni to a large mixing bowl. Pour cheddar sauce over pasta and fold gently until evenly coated.
  6. In a separate bowl, mix 1 cup panko breadcrumbs with 2 tablespoons olive oil or melted butter until crumbs are evenly coated and slightly clumpy.
  7. Pour mac and cheese mixture into a greased 9×13 inch casserole dish. Evenly sprinkle breadcrumb mixture over the top.
  8. If using a smoker, preheat to 225°F. Place dish in smoker for about 45 minutes to infuse smoke flavor and start crisping topping. If no smoker, bake in preheated oven at 350°F for 25-30 minutes until bubbly and golden brown.
  9. Optional: Broil for 2-3 minutes for extra crispness, watching carefully to avoid burning.
  10. Let mac and cheese rest for 5-10 minutes before serving to thicken sauce.

Notes

If sauce is too thick after resting, stir in a splash of milk before serving. Shredding your own cheese improves melt and texture. For a lighter version, swap half the cheddar with reduced-fat cheese or use almond milk. Gluten-free and dairy-free adaptations are possible. Broiling at the end enhances breadcrumb crispness.

Nutrition

Keywords: mac and cheese, smoked mac and cheese, crispy mac and cheese, cheddar sauce, comfort food, easy dinner, smoked cheese

Find it online: https://junomeals.com/crispy-smoked-mac-and-cheese-recipe-easy-homemade-velvety-cheddar-sauce/