Cozy Smokey Mac And Cheese Recipe That Warms Your Soul

Creamy, cheesy comfort food takes an incredible turn with this smokey mac and cheese recipe that delivers robust flavor in every single bite.

Layers of rich, melted cheese blend perfectly with subtle smoky undertones that dance across your palate.

The secret lies in carefully selected ingredients that elevate this classic dish from ordinary to extraordinary.

Crispy bacon crumbles and smoked paprika add depth and complexity to the traditional mac and cheese formula.

Sharp cheddar and gouda create a luxurious, velvety sauce that coats each pasta shell with indulgent goodness.

Weeknight dinners and potluck gatherings will never be the same once you master this mouthwatering recipe.

Prepare to be amazed by a mac and cheese experience that will have everyone asking for seconds.

Rich, Smokey Flavor in Every Mac and Cheese Bite

• Transform classic mac and cheese into an elevated, smoky version that brings restaurant-quality flavors right to your home kitchen.
• Combine multiple cheese varieties like smoked Gouda, sharp cheddar, and mozzarella with bacon fat and spices to create a rich, multilayered taste experience that goes beyond basic pasta dishes.
• Easily adjust spice levels with Creole seasoning and cayenne pepper, ensuring this mac and cheese can satisfy different palate preferences while still maintaining its signature smoky character.

What You Need for Smokey Mac and Cheese

• Macaroni: A classic pasta shape that provides the perfect base for this creamy, smoky mac and cheese.
• Mozzarella, Sharp Cheddar, Smoked Gouda: A trio of cheeses that creates a rich, complex, and smoky flavor profile for the dish.
• Bacon: Crispy bacon that adds a smoky, salty crunch and deep flavor to the mac and cheese.

• Evaporated Milk: Provides a rich and creamy texture to the cheese sauce.
• Regular Milk: Helps to create a smooth and luscious cheese sauce consistency.

• Salt: Enhances the overall flavor of the dish.
• Onion Powder, Garlic Powder: Adds depth and aromatic flavor to the cheese sauce.
• Creole Seasoning, Cayenne Pepper: Brings a subtle heat and complex spice profile to the mac and cheese.

• Flour: Creates a roux that helps thicken and stabilize the cheese sauce.

• Bacon: Extra crispy bacon pieces for topping and added crunch.

How to Make Smokey Mac and Cheese

Step 1: Boil Macaroni

Fill a large pot with water and add a generous pinch of salt.

Bring water to a rolling boil.

Drop macaroni into the water and cook according to package instructions until al dente.

Drain pasta completely and set aside, occasionally stirring to prevent sticking.

Step 2: Crisp Bacon

Heat a skillet over medium temperature.

Place bacon slices into the pan and cook until crispy and golden brown, flipping periodically for even cooking.

Transfer cooked bacon to a paper towel-lined plate to drain excess grease.

Reserve three tablespoons of bacon fat for future cooking steps.

Step 3: Develop Flavor Base

In a medium saucepan, melt reserved bacon fat over medium heat.

• Onion powder
• Garlic powder

Stir spices until fragrant, approximately one minute.

Sprinkle flour into the pan and continuously stir.

Cook the mixture for two minutes until it transforms into a light golden color.

Step 4: Craft Cheese Sauce

• Evaporated milk
• Regular milk

Continue whisking until mixture thickens, about 3-5 minutes.

• Creole seasoning
• Cayenne pepper

• Mozzarella
• Sharp cheddar
• Smoked Gouda

Stir until cheese melts completely.

Season with salt and pepper to taste.

Step 5: Combine and Finish

Gently fold cooked macaroni into the cheese sauce, ensuring complete coverage.

Crumble bacon and mix into the mac and cheese.

Reserve some bacon pieces for garnishing.

Serve immediately while hot and cheese remains gooey.

Optional: Sprinkle additional bacon or cheese on top for extra indulgence.

Pro Tips for Creamier Mac and Cheese

• Stir macaroni occasionally after draining to stop noodles from clumping together and creating a dense, unappealing texture.
• Reserve bacon fat for cooking roux to infuse deep, smoky undertones throughout the entire mac and cheese dish.
• Cook flour mixture until light golden to eliminate raw flour taste and create a smooth, rich base for your cheese sauce.
• Whisk milk gradually and continuously to prevent lumps, ensuring a silky, creamy sauce that coats pasta perfectly.
• Remove sauce from heat when adding cheese to prevent separation and maintain a smooth, glossy texture.

How to Store and Reheat Smokey Mac and Cheese

• Transfer cooled mac and cheese to an airtight container, seal tightly, and store in the refrigerator for up to 3-4 days. Cover the surface with plastic wrap to prevent drying out.
• Pack the mac and cheese in freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Wrap tightly with plastic wrap and aluminum foil to prevent freezer burn.
• Place a portion in a microwave-safe dish, add a splash of milk to restore creaminess, and heat in 30-second intervals, stirring between each interval until heated through. Cover with a microwave-safe lid to prevent splattering.
• Preheat oven to 350°F, place mac and cheese in an oven-safe dish, add a bit of milk or cream, cover with foil, and warm for 15-20 minutes. Stir halfway through to ensure even heating and maintain creamy texture.

Sides to Serve with Smokey Mac

• Pair Spicy Red Wine: Choose a bold Zinfandel or Syrah that complements the smoky Gouda and spicy Creole seasoning, cutting through the rich cheese sauce with its robust flavor profile.
• Match Crisp Green Salad: Create a tangy arugula salad with lemon vinaigrette to balance the heavy mac and cheese, providing a fresh and light contrast to the creamy dish.
• Serve Pickled Side: Add quick pickled jalapeños or cornichons to introduce a sharp, acidic element that cuts through the richness and enhances the smoky bacon undertones.
• Add Craft Beer Companion: Select a smoked porter or amber ale that echoes the smoky Gouda's flavor, creating a harmonious taste experience with complementary depth and complexity.

Mix-Ins for Smokey Mac and Cheese

• Gluten-Free Mac and Cheese: Replace wheat flour with cornstarch or gluten-free flour blend. Use gluten-free macaroni and ensure all seasonings are certified gluten-free.
• Vegetarian Smokey Option: Swap bacon with smoked paprika and liquid smoke for depth. Use plant-based bacon bits or roasted mushrooms for texture and smoky flavor.
• Low-Carb Cauliflower Version: Substitute macaroni with roasted cauliflower florets. Reduce milk quantity and use heavy cream for richer consistency.
• Dairy-Free Alternative: Use coconut milk instead of regular milk. Select dairy-free cheese alternatives like nutritional yeast or cashew-based cheese. Replace traditional cheeses with vegan cheese shreds for similar creamy texture.

FAQs

• How do I prevent the cheese sauce from becoming grainy?

Always add cheese off the heat and stir gently. Use freshly grated cheese and avoid pre-shredded varieties, which contain anti-caking agents that can make the sauce grainy.

• Can I make this mac and cheese spicier?

Absolutely! Increase the cayenne pepper or add hot sauce to boost the heat. You can also sprinkle some red pepper flakes on top for extra kick.

• What cheese alternatives can I use if I don't have smoked Gouda?

Try substituting with regular Gouda, provolone, or even gruyere. These cheeses have similar melting properties and will maintain the creamy texture of the sauce.

• Is there a way to make this dish lighter?

Use low-fat milk instead of whole milk, reduce the amount of cheese slightly, and use turkey bacon as a leaner protein option. You can also use a smaller portion of the bacon fat.

Smokey Mac And Cheese Recipe

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4.5 from 38 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Mac and cheese lovers will discover pure comfort in this smokey mac and cheese, blending rich cheddar with subtle smokiness from paprika and bacon. Creamy, indulgent flavors meld perfectly, promising a memorable meal that satisfies deep cravings for classic comfort food.

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Ingredients

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Main Ingredients:

• 8 ounces (226 grams) macaroni, uncooked
• 4 slices bacon
• 1/2 cup mozzarella cheese, grated
• 1/2 cup sharp cheddar cheese, grated
• 1/2 cup smoked Gouda cheese, grated

Dairy and Liquid Ingredients:

• 1 12-ounce (354 milliliters) can evaporated milk
• 1 cup (240 milliliters) milk
• 3 tablespoons (45 milliliters) unsalted butter, or bacon fat

Seasonings and Spices:

• 1 tablespoon onion powder
• 2 teaspoons garlic powder
• 2 tablespoons flour
• 1/2 teaspoon Creole seasoning
• 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste

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Instructions

1. Bring a large pot of water to a rolling boil, seasoning with salt to mimic ocean salinity. Submerge macaroni and cook according to package instructions until al dente. Drain thoroughly and set aside, occasionally stirring to prevent clumping.
2. Heat a skillet over medium temperature and cook bacon until crisp and uniformly brown, flipping midway through cooking. Transfer to a paper towel-lined plate, reserving approximately three tablespoons of rendered bacon fat.
3. In a saucepan, warm the bacon fat over medium heat. Introduce onion and garlic powders, stirring until aromatic, about 60 seconds. Incorporate flour, continuously whisking until the mixture achieves a light golden hue, developing a smooth roux.
4. Gradually stream evaporated and regular milk into the roux, whisking consistently to eliminate potential lumps. Simmer for 3-5 minutes until sauce slightly thickens. Blend in Creole seasoning and cayenne pepper. Introduce mozzarella, sharp cheddar, and smoked Gouda, stirring until completely melted and smooth.
5. Gently fold cooked macaroni into the cheese sauce, ensuring comprehensive coating. Crumble bacon and integrate throughout the dish, reserving some for garnish. Transfer to serving dishes immediately, topping with reserved crispy bacon bits for added texture and visual appeal.

Notes

• Salt the pasta water generously to enhance the flavor from the inside out, creating a more delicious base for your mac and cheese.
• Save bacon fat for an extra smoky, rich flavor that elevates the entire dish beyond traditional mac and cheese recipes.
• Toast the flour in the roux carefully to develop a deeper, nuttier taste and prevent any raw flour flavor in the final sauce.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch, Snacks
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 528
• Sugar: 6 g
• Sodium: 736 mg
• Fat: 26 g
• Saturated Fat: 14 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 67 mg