Smoky Cheesy Mac & Cheese
This comforting mac and cheese combines tender elbow pasta with a rich, smoky cheese sauce made from sharp cheddar and a hint of smoked paprika. Topped with crunchy toasted breadcrumbs, it offers a creamy interior with a crispy golden crust, perfect for cozy nights. The dish is baked until bubbling and golden, resulting in a satisfying, cheesy masterpiece with contrasting textures.
Equipment
- Large pot
- Saucepan or skillet
- Whisk
- Oven-safe dish
- Grater
Ingredients
- 8 oz elbow macaroni or shells/cavatappi
- 2 cups sharp cheddar cheese grated
- 0.5 cup Gruyère cheese optional for smoky depth
- 1 cup whole milk
- 0.5 cup heavy cream
- 2 tbsp butter
- 1 tsp garlic powder
- 0.5 tsp smoked paprika
- to taste black pepper
- 4 oz breadcrumbs plain or Italian-seasoned
- additional cheese for topping optional extra cheese
Instructions
- Bring a large pot of salted water to a rolling boil and cook the elbow macaroni until just al dente, about 8 minutes. Drain and set aside.
- Melt the butter in a saucepan over medium heat until it starts to foam and smells nutty, about 1 minute. Add garlic powder and smoked paprika, stirring until fragrant, about 30 seconds.
- Pour in the milk and heavy cream, warming gently until steaming and just about to simmer, about 3-4 minutes. Whisk in small handfuls of grated cheese, waiting for each to melt before adding more, until the sauce is smooth and cheesy.
- Season the sauce with black pepper and taste; adjust salt if needed. The sauce should be creamy, cheesy, with a slight smoky aroma.
- Add the cooked pasta to the sauce and stir well to coat evenly. If the sauce seems too thick, splash in a little more milk and stir until it reaches your preferred consistency.
- Transfer the cheesy pasta mixture into an oven-safe dish and spread out evenly. Sprinkle generously with breadcrumbs and extra cheese if desired for a golden, crispy topping.
- Bake in a preheated oven at 180°C (356°F) for 15–20 minutes. Look for bubbling edges and a golden, crispy crust on top. If not quite there, bake a few more minutes until perfect.
- Remove from the oven and let sit for 5 minutes; this helps the sauce thicken slightly and makes serving easier. The top should be crispy, and the inside creamy and cheesy.
- Serve hot, scooping generous portions that reveal the gooey cheese and crispy topping. Enjoy the smoky, cheesy goodness with a crunchy crown on top.