Smoked Cheddar Mac and Cheese
Smoked Cheddar Mac and Cheese
Ingredients
For the Mac and Cheese
- 1 pound cappatavi pasta
- 8 ounces smoked cheddar cheese, freshly grated
- 16 ounces mild cheddar cheese, freshly grated, divided (reserve 4 ounces for topping)
- 8 ounces Gruyère cheese, freshly grated
- 2 cups heavy cream
- 1 1/2 cups evaporated milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground mustard
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the 1 pound of cappatavi pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 15 min•🌡️ 375
- 2
While the pasta cooks, prepare the cheese sauce. In a large pot or Dutch oven, melt the 3 tablespoons of butter over medium-high heat.
⏱️ 2 min
- 3
Add the seasonings to the melted butter: salt (to taste), black pepper (to taste), 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of ground mustard. Stir constantly for 1 minute to bloom the seasonings.
⏱️ 1 min
- 4
Add the 3 tablespoons of all-purpose flour to the pot and stir continuously for 2 to 3 minutes to form a roux, cooking out the raw flour taste.
⏱️ 3 min
- 5
Slowly pour in the 1 1/2 cups of evaporated milk while continuously stirring. The mixture will thicken into a paste-like consistency. Continue stirring until smooth.
⏱️ 3 min
- 6
Remove the pot from the heat. Add the 8 ounces of smoked cheddar cheese, 12 ounces of mild cheddar cheese (reserving 4 ounces for topping), and 8 ounces of Gruyère cheese. Stir continuously until the cheeses are fully melted and the sauce is smooth and creamy. Do not return to heat until cheeses are fully incorporated to prevent a gritty sauce.
⏱️ 5 min
- 7
Gradually add the 2 cups of heavy cream, a little at a time, stirring constantly until the sauce loosens up and becomes perfectly smooth.
⏱️ 3 min
- 8
Add the cooked cappatavi pasta to the cheese sauce in the pot. Stir well to ensure every piece of pasta is thoroughly coated with the rich cheese sauce.
⏱️ 2 min
- 9
Transfer the mac and cheese mixture into a baking dish. Evenly sprinkle the reserved 4 ounces of mild cheddar cheese over the top.
⏱️ 2 min
- 10
Loosely cover the baking dish with aluminum foil and bake in the preheated oven for 25 to 30 minutes.
⏱️ 30 min•🌡️ 375
- 11
Remove the foil and broil for an additional 5 minutes, or until the topping is golden brown and bubbly. Keep a close eye on it to prevent burning.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Cheddar Mac and Cheese
For the Mac and Cheese
- 1 pound cappatavi pasta
- 8 ounces smoked cheddar cheese, freshly grated
- 16 ounces mild cheddar cheese, freshly grated, divided (reserve 4 ounces for topping)
- 8 ounces Gruyère cheese, freshly grated
- 2 cups heavy cream
- 1 1/2 cups evaporated milk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground mustard
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- as needed salt, to taste
- as needed black pepper, to taste
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil. Add the 1 pound of cappatavi pasta and cook according to package directions until al dente. Drain the pasta and set aside.
⏱️ 15 min•🌡️ 375 - 2
While the pasta cooks, prepare the cheese sauce. In a large pot or Dutch oven, melt the 3 tablespoons of butter over medium-high heat.
⏱️ 2 min - 3
Add the seasonings to the melted butter: salt (to taste), black pepper (to taste), 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of ground mustard. Stir constantly for 1 minute to bloom the seasonings.
⏱️ 1 min - 4
Add the 3 tablespoons of all-purpose flour to the pot and stir continuously for 2 to 3 minutes to form a roux, cooking out the raw flour taste.
⏱️ 3 min - 5
Slowly pour in the 1 1/2 cups of evaporated milk while continuously stirring. The mixture will thicken into a paste-like consistency. Continue stirring until smooth.
⏱️ 3 min - 6
Remove the pot from the heat. Add the 8 ounces of smoked cheddar cheese, 12 ounces of mild cheddar cheese (reserving 4 ounces for topping), and 8 ounces of Gruyère cheese. Stir continuously until the cheeses are fully melted and the sauce is smooth and creamy. Do not return to heat until cheeses are fully incorporated to prevent a gritty sauce.
⏱️ 5 min - 7
Gradually add the 2 cups of heavy cream, a little at a time, stirring constantly until the sauce loosens up and becomes perfectly smooth.
⏱️ 3 min - 8
Add the cooked cappatavi pasta to the cheese sauce in the pot. Stir well to ensure every piece of pasta is thoroughly coated with the rich cheese sauce.
⏱️ 2 min - 9
Transfer the mac and cheese mixture into a baking dish. Evenly sprinkle the reserved 4 ounces of mild cheddar cheese over the top.
⏱️ 2 min - 10
Loosely cover the baking dish with aluminum foil and bake in the preheated oven for 25 to 30 minutes.
⏱️ 30 min•🌡️ 375 - 11
Remove the foil and broil for an additional 5 minutes, or until the topping is golden brown and bubbly. Keep a close eye on it to prevent burning.
⏱️ 5 min