Description
A comforting twist on the classic mac and cheese, this Smoky Cheddar Mac Bake combines creamy, smoky cheese sauce with tender pasta and a crunchy golden topping. Perfect for cozy dinners, potlucks, or holidays, this dish delivers rich flavor and heartwarming satisfaction in every bite.
Ingredients
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1 pound elbow macaroni (or cavatappi pasta)
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4 tablespoons unsalted butter
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4 tablespoons all-purpose flour
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3 cups whole milk, warmed
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1 cup heavy cream
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3 cups sharp cheddar cheese, shredded
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1 cup smoked gouda or mozzarella, shredded
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon mustard powder
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Salt and black pepper, to taste
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1 cup panko breadcrumbs
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2 tablespoons melted butter
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½ teaspoon smoked paprika (for topping)
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Fresh parsley, chopped (optional for garnish)
Instructions
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Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 7 minutes. Drain and set aside.
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In a large saucepan, melt butter over medium heat. Whisk in flour to form a smooth paste and cook for 1–2 minutes until lightly golden.
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Gradually whisk in the warm milk, stirring constantly to avoid lumps. Add the heavy cream and continue whisking until the mixture thickens, about 4–5 minutes.
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Add smoked paprika, garlic powder, onion powder, mustard powder, salt, and pepper. Stir until combined.
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Lower the heat and stir in the cheddar and smoked gouda until melted and smooth. Adjust seasoning if needed.
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Add cooked pasta to the sauce and stir until evenly coated.
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In a small bowl, mix panko breadcrumbs with melted butter and smoked paprika.
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Pour the pasta mixture into a greased 9×13-inch baking dish and spread evenly. Sprinkle breadcrumb mixture over the top.
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Bake at 375°F (190°C) for 25–30 minutes, until the top is golden and bubbling. For a crispier topping, broil for 2 minutes.
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Let it rest for 5–10 minutes before serving. Garnish with chopped parsley if desired.
Notes
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For the best texture, cook pasta just until al dente so it doesn’t become mushy after baking.
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Shred your own cheese for a smoother sauce; pre-shredded cheese contains anti-caking agents that affect creaminess.
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For added crunch, mix crushed crackers or cornflakes with the breadcrumbs.
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Add a pinch of cayenne pepper for a spicy kick or mix in roasted veggies for extra flavor.
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Leftovers can be refrigerated for up to 4 days; reheat with a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes