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Smoked Mac and Cheese

Creamy and cheese mac and cheese made with smoked cheddar, smoked mozzarella, cheddar, and mozzarella!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Author Olivia Lam

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 9x13 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!