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Crispy Smoked Mac and Cheese

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A creamy, cheesy mac and cheese with a smoky flavor and a crunchy toasted panko topping, perfect for a comforting meal or crowd-pleasing dish.

Ingredients

Scale
  • 8 ounces elbow macaroni (about 225 grams)
  • 4 tablespoons unsalted butter (about 55 grams), divided
  • 3 tablespoons all-purpose flour (about 24 grams)
  • 2 cups whole milk (475 milliliters)
  • 2 cups shredded sharp cheddar cheese (about 225 grams)
  • 1 cup shredded smoked gouda cheese (about 115 grams)
  • 1 cup panko breadcrumbs (about 100 grams)
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional: dash of hot sauce or 1 teaspoon Dijon mustard

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 ounces (225 grams) of elbow macaroni and cook according to package instructions, usually about 7-8 minutes until al dente. Drain and set aside.
  2. In a medium saucepan, melt 3 tablespoons (about 40 grams) of butter over medium heat. Once melted, whisk in 3 tablespoons (24 grams) of all-purpose flour. Stir constantly for about 2 minutes until the mixture turns golden and smells nutty.
  3. Slowly pour in 2 cups (475 ml) of whole milk while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook until it thickens enough to coat the back of a spoon, about 5-7 minutes.
  4. Remove the sauce from heat. Stir in 2 cups (225 g) shredded sharp cheddar and 1 cup (115 g) shredded smoked gouda until melted and silky. Add ½ teaspoon garlic powder, salt, and black pepper to taste. Optionally add a teaspoon of Dijon mustard or a dash of hot sauce.
  5. Pour the drained macaroni into the cheese sauce, folding gently until every noodle is coated.
  6. In a small skillet, melt 1 tablespoon (about 15 grams) of butter over medium heat. Add 1 cup (100 g) panko breadcrumbs and 1 teaspoon smoked paprika. Stir continuously for 3-5 minutes until the panko is golden and fragrant.
  7. Pour the cheesy macaroni into an 8×8-inch (20×20 cm) oven-safe baking dish. Evenly sprinkle the toasted panko topping over the surface.
  8. Bake in a preheated oven at 350°F (175°C) uncovered for 20-25 minutes, or until the topping is deeply golden and crispy and the cheese sauce is bubbling around the edges.
  9. Let the mac and cheese cool for 5 minutes before serving.

Notes

Do not overcook the pasta to avoid mushiness. Toast the panko with butter and smoked paprika for best crunch and flavor. If the panko topping darkens too quickly during baking, tent with foil. Use freshly shredded cheese for better melt and texture. You can prepare the dish ahead and refrigerate before baking. Leftovers reheat well in oven or microwave.

Nutrition

Keywords: mac and cheese, smoked mac and cheese, crispy panko topping, comfort food, easy mac and cheese, baked mac and cheese, smoky cheese sauce

Find it online: https://yumnode.com/crispy-smoked-mac-and-cheese-recipe-easy-homemade-panko-topping-ideas/