Mac and Cheese Mathematics
I’ve spent years, trying to find the best mac and cheese recipe, and I think I’ve finally cracked the code on how to make the most incredible mac and cheese at home. Even though mac and cheese may not be that elevated of a dish, there’s actually a lot more to it. You have to make sure it has flavor, you have the right blend of cheeses, the consistency is cheesy yet creamy, and there needs to be a good ratio of pasta to sauce. So there’s a lot of marks that need to be hit. After experimenting with different recipes, I created this Smoked Mac and Cheese that has been my go-to recipe for mac and cheese this cozy season. Elbow pasta coated in a creamy, cheesy sauce made with smoked cheese and spices.
Roux Ready
To start the recipe off, preheat the oven to 325℉. Grease a 9×13 inch baking dish with cooking spray or butter. Set it aside. Cook the pasta according to the package directions, but boil it for 2-3 minutes less than the time the package lists. The pasta will continue to cook in the oven, so this will prevent it from becoming too soft.
Add the medium cheddar, smoked mozzarella, smoked cheddar, white cheddar, and mozzarella into a large bowl. Toss the cheeses together until the flavors are evenly distributed. Measure out 2 cups of the cheese blend and set it aside for sprinkling on top of the mac and cheese.
To make the sauce, we’ll start by making a roux. A roux is a combination of butter and flour that’s used to thicken a sauce. Heat a large pot over medium high heat. Add in the unsalted butter and allow it to melt. Sprinkle in the flour and mix it with a whisk for about 1 minute until it forms a paste with the butter. Pour in the half and half and evaporated milk. Whisk the paste and milks together until evenly combined and there are no more lumps. I like using a combination of evaporated milk and half and half because they help create a velvety and creamy sauce.
Say Cheese
Allow the milk to heat and whisk frequently to prevent lumps from forming. When the sauce starts bubbling and thickens enough to coat the back of a spoon, decrease the heat to medium. Add in the remaining cheese blend, the smoked paprika, garlic powder, onion powder, nutmeg, mustard powder, salt. and black pepper. Mix until the cheeses have fully melted into the sauce. Add in the cooked elbow pasta and fold it together with the sauce until each piece is well coated.
Transfer the mac and cheese from the pot into the greased baking dish. Smooth the top out into an even layer then top with the remaining 2 cups of cheese. Sprinkle some more smoked paprika then bake it in the oven for 25 minutes until the cheese is melted and bubbling. Remove it from the oven and enjoy!
Creamy, Cheesy, and Cozy
I love this Smoked Mac and Cheese because it has a robust savory flavor from the smoked cheeses. The sauce also has a perfect balance of creaminess and cheesiness. Every piece of pasta is well coated in the cheese sauce but also isn’t swimming in it. This has become a crowd favorite in my family for a reason, which makes it perfect for the holidays or even for when you just want a cozy plate of food. Try this recipe out and let me know how you like it in the comments below!
Smoked Mac and Cheese
Ingredients
- 1 lb Dried Elbow Pasta
- 2 cups Grated Medium Cheddar
- 1 cup Grated Smoked Mozzarella
- 1 cup Grated Smoked Cheddar
- 1 cup Grated White Cheddar
- 1 cup Grated Mozzarella
- ½ cup Unsalted Butter
- ½ cup All Purpose Flour
- 3 ½ cups Half and Half
- 1 (12 oz) Can Evaporated Milk
- 1¼ tsp Smoked Paprika
- ¾ tsp Garlic Powder
- ¾ tsp Onion Powder
- ¼ tsp Ground Nutmeg
- ¼ tsp Dry Mustard Powder
- 1 tsp Kosher Salt
- ½ tsp Ground Black Pepper
- 2 tbsp Chopped Parsley (for garnish)
Instructions
- Preheat the oven to 325℉. Grease a 9×13 inch baking dish with cooking spray or butter. Set it aside.
- Cook the pasta according to the package directions, but boil it for 2-3 minutes less than the time the package lists. Drain the pasta and set it aside.
- Add the medium cheddar, smoked mozzarella, smoked cheddar, white cheddar, and mozzarella into a large bowl. Toss the cheeses together until the flavors are evenly distributed. Measure out 2 cups of the cheese blend and set it aside for sprinkling on top of the mac and cheese.
- Heat a large pot over medium high heat. Add in the unsalted butter and allow it to melt. Sprinkle in the flour and mix it with a whisk for about 1 minute until it forms a paste with the butter. Pour in the half and half and evaporated milk. Whisk the paste and milks together until evenly combined and there are no more lumps.
- Allow the milk to heat. Whisk frequently to prevent lumps from forming. When the sauce starts bubbling and thickens enough to coat the back of a spoon, decrease the heat to medium. Add in the remaining cheese blend left in the bowl, the smoked paprika, garlic powder, onion powder, nutmeg, mustard powder, salt. and black pepper. Mix until the cheeses have fully melted into the sauce. Add in the cooked elbow pasta and fold it together with the sauce until each piece is well coated.
- Transfer the mac and cheese from the pot into the greased baking dish. Smooth the top out into an even layer then top with the remaining 2 cups of cheese. Sprinkle a light coating of additional smoked paprika on top. Bake it in the oven for 25 minutes until the cheese is melted and bubbling. Remove it from the oven and enjoy!
