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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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