Smoky Baked Macaroni and Cheese

A Delicious Crowd-Pleasing Dish for Summery Outdoor Gatherings

This recipe is a modern twist on a classic favorite, infusing the creamy goodness of traditional macaroni and cheese with a tantalizing smoky flavor.

Macaroni and cheese has a rich history, tracing back to 18th century Europe before making its way to American kitchens. Over the years, it has evolved from a simple pasta dish to a versatile comfort food staple, loved by children and adults alike.

We’ve incorporated smoked Gouda, sharp cheddar, and Gruyère cheeses, creating a rich, velvety sauce that clings to each piece of al dente macaroni. The smoked paprika adds depth and a hint of spice, perfectly balancing the creamy texture with a smoky undertone that’s perfect for outdoor gatherings.

Topped with a crunchy panko breadcrumb mixture, each bite offers a delightful contrast between the creamy interior and the crispy, golden crust. This Smoky Mac ‘n’ Cheese is more than just a side dish; it’s the star of any summer barbecue, picnic, or potluck. Prepare it for your next outdoor event and watch it disappear as guests come back for seconds and thirds, drawn by its irresistible flavor and comforting appeal.

Smoky Macaroni and Cheese Recipe

Ingredients

For the Pasta
- 1 lb elbow macaroni
- Salt (for pasta water)
For the Cheese Sauce
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp smoked paprika
- 1/2 tsp ground mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1 tsp salt
- 2 cups shredded smoked Gouda cheese
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
For the Topping
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1/4 cup grated Parmesan cheese
- 1 tsp smoked paprika

Instructions

Cook the Pasta
- Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente according to the package instructions. Drain and set aside.
Prepare the Cheese Sauce
- In a large saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 2-3 minutes until the mixture is golden and bubbly.
- Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook and whisk until the mixture thickens, about 5-7 minutes.
- Add the smoked paprika, ground mustard powder, garlic powder, onion powder, black pepper, and salt. Stir to combine.
- Reduce the heat to low, then gradually add the shredded smoked Gouda, sharp cheddar, and Gruyère cheeses. Stir until all the cheese is melted and the sauce is smooth.
Combine Pasta and Sauce
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cooked macaroni and the cheese sauce. Stir until the pasta is thoroughly coated with the sauce.
- Transfer the mixture to a greased 9×13 inch baking dish.
Prepare the Topping
- In a small bowl, mix together the panko breadcrumbs, melted butter, grated Parmesan cheese, and smoked paprika.
- Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
Serve
- Remove from the oven and let it sit for a few minutes before serving.