Smoked Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup Gruyère cheese, shredded
• 1 cup smoked Gouda cheese, shredded
• 1/2 cup Velveeta, cubed
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• Salt and pepper to taste
• 1 cup panko breadcrumbs
• 2 tablespoons butter, melted (for topping)

Instructions

1. 1

   Cook macaroni according to package directions until al dente. Drain and set aside.

2. 2

   In a large pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux.

3. 3

   Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.

4. 4

   Remove from heat. Stir in the cheddar, Gruyère, smoked Gouda, and Velveeta until completely melted and smooth.

5. 5

   Add smoked paprika, garlic powder, mustard powder, salt, and pepper. Fold in the cooked macaroni.

6. 6

   Pour into a greased 9x13 baking dish. Mix panko with melted butter and sprinkle over the top.

7. 7

   Bake at 375°F for 25-30 minutes until bubbly and golden brown on top. Optional: smoke at 225°F for 1 hour for a deeper smoky flavor.

8. 8

   Let rest 5 minutes before serving. The cheese will set up slightly and become even creamier.