Smoky Mac and Cheese
A cheesy, comfort dish
- 1 16 oz package of elbow macaroni
- 6 tbsp butter
- 5 1/2 cups milk divided
- 1/4-1/3 cup Smokin' Ts Original or With a Kick (depending on how much Ts flavor you want!)
- 2 1/2 cups shredded smoked Gouda cheese
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Swiss cheese
- 1 cup grated Parmesan cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry bread crumbs
- 2 tbsp olive oil
- 1 tsp ground cayenne pepper
- Preheat oven to 350 degrees.
- Fill a pot with lightly-salted water and bring to a boil. Stir the macaroni into the water. Cook and occasionally stir until the pasta has cooked through, but is still firm to the bite, about 8 minutes; then drain.
- Melt the butter in a large pot over medium heat. Add the flour to the melted butter and whisk for 1-2 minutes to make a roux. Whisk 2 cups of the milk into the roux until smooth and then add the remaining milk. Raise the heat to medium-high and continue cooking and stirring until thickened, but not boiling. Stir the Gouda, Cheddar, Swiss, and 1 cup Parmesan cheese into the mixture; once the cheeses have melted, fold the drained macaroni into the mixture to coat. Add the Smokin' Ts and mix. Pour the macaroni mixture into a 9x13-inch baking dish.
- Stir 1/2 cup Parmesan cheese, bread crumbs, and cayenne pepper together in a small bowl; sprinkle over the macaroni. Drizzle the olive oil over the bread crumbs.
- Bake in the preheated oven until golden and bubbly, about 30 minutes. Allow to rest 10 minutes before cutting.