Homemade Mac and Cheese Recipe- the Real McCoy! Note you can sub Smokehauz smoked Havarti or smoked Jalapeno Havarti if desired.
▢1 lb short pasta, macaroni, cavatappi, shells- we like Rotini
▢6 Tbsp butter, divided; Use Irish Butter if you really mean business
▢¼ cups flour
▢3 cups whole milk
▢1 cup heavy cream
▢½ tsp garlic powder, or 1-2 cloves minced
▢¼ tsp ground mustard
▢½ tsp smoked paprika
▢1/2 tsp Smokehauz smoked Himalayan salt
▢3 cups Smokehauz smoked cheddar cheese, freshly shredded
▢3 cups Smokehauze smoked gruyere cheese, freshly shredded
Prepare the Cheese Sauce: Combine all the shredded cheese and toss. Set aside 1½ cups for later. In a saucepan, melt 6 tablespoons butter over medium heat. Add the flour and whisk consistently to combine, to create a roux. Whisk until a light golden brown.
Slowly pour in two cups of the milk, whisking constantly to make sure no clumping occurs. Once mixture is smooth, add in remaining milk and cream and stir until the mixture begins to thicken and very slightly bubble. It should thicken to about the thickness of a creamy soup.
Remove the pot from heat and stir in 2 cups of the cheddar gruyere mixture and stir to melt. Add in remaining 2 ½ cups and melt. Stir in the paprika, garlic, mustard, salt and pepper and stir to combine. You can serve like this or continue to next step for baking.
Bake the Mac and Cheese: Preheat oven to 350°F. Grease a 9×13 inch pan or casserole dish. Pour the mac and cheese in and toss to make sure cheese is evenly distributed. Pour any remaining cheese sauce over top. Sprinkle with remaining 1 ½ cups of shredded cheese. Whisk the breadcrumbs and olive oil together and sprinkle over top of the cheese. (You can double this if you love the crunchy topping)
Bake for about 15-20 minutes or until the cheese on top is melted and browning and the breadcrumbs are golden. Cool for about 10 minutes before serving. Store leftovers in an air tight container in the refrigerator for about 4 days
Leave a Reply