Smoked Macaroni And Cheese Recipe

Name: Smoked Macaroni And Cheese
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 6 tablespoons unsalted butter, plus more for greasing dish; 1/4 cup all-purpose flour; 4 cups whole milk; 1 tablespoon tomato paste; 1 cup shredded sharp cheddar cheese; 1 cup shredded smoked Gouda cheese; 1/4 teaspoon salt, plus more to taste; Freshly ground black pepper to taste; Pinch of cayenne pepper to taste; 2 cups crusty bread (for bread crumbs); 1 pound elbow macaroni; 1 cup shredded Gruyere cheese; 1 cup additional cheese for topping (of any type, or a mix)

Indulge in the ultimate comfort food: creamy, dreamy Smoked Mac and Cheese, straight from the Williams Sonoma kitchen! This recipe is the culmination of years of searching for the perfect mac and cheese – and this one's a top contender. Prepare to be amazed by the smoky depth of flavor and perfectly golden, bubbly topping. Get ready for a taste sensation!

Prep Time 20 mins

Cook Time 70 mins

Calories 633.2 kcal

Protein 55g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Smoked Macaroni And Cheese

6 tablespoons unsalted butter, plus more for greasing dish
1/4 cup all-purpose flour
4 cups whole milk
1 tablespoon tomato paste
1 cup shredded sharp cheddar cheese
1 cup shredded smoked Gouda cheese
1/4 teaspoon salt, plus more to taste; Freshly ground black pepper to taste
Pinch of cayenne pepper to taste
2 cups crusty bread (for bread crumbs)
1 pound elbow macaroni
1 cup shredded Gruyere cheese
1 cup additional cheese for topping (of any type, or a mix)

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How to Make Smoked Macaroni And Cheese

Preheat oven to 375°F (190°C).
Butter a large (9x13 inch) rectangular baking dish.
In a medium saucepan over medium heat, melt 4 tablespoons (1/2 stick) of butter.
Whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for 3 minutes until lightly browned.
Gradually whisk in 4 cups whole milk. Cook, stirring frequently, until thickened, about 5-7 minutes.
Stir in 1 tablespoon tomato paste.
Add 1 cup shredded sharp cheddar cheese, 1 cup shredded Gruyere cheese, and 1 cup smoked Gouda cheese. (Note: You can substitute with your preferred cheeses).
Stir until all cheese is melted and sauce is smooth.
Season generously with salt, freshly ground black pepper, and a pinch of cayenne pepper to taste.
Tear 2 cups of crusty bread into 1-inch pieces.
In a small bowl, combine bread crumbs, 2 tablespoons melted butter, and 1/4 teaspoon salt.
Cook 1 pound elbow macaroni according to package directions. Drain well.
In a large bowl, gently combine the cooked macaroni and cheese sauce.
Pour the macaroni and cheese mixture into the prepared baking dish.
Top with the remaining 1 cup of any cheese (or a mix) and the buttered bread crumbs.
Bake for 40-45 minutes, or until the cheeses are golden brown and bubbly. If the top browns too quickly, cover loosely with foil.
Let stand for 10 minutes before serving. Enjoy!