Smoked Mac and Cheese
This Smoked Mac and Cheese is creamy, cheesy, and packed with smoky flavors and crispy turkey bacon, perfect for a comforting meal any day!
Equipment
- Large Pot
- Large saucepan
- Whisk
- Baking Dish
- Oven
Ingredients
- 8 ounces elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 4 cups milk
- 0.5 cup butter
- 0.5 cup all-purpose flour
- 1 teaspoon smoked paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- salt and pepper to taste
- 1 cup cooked and crumbled turkey bacon
- 0.5 cup breadcrumbs
- fresh parsley for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 7 to 8 minutes. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Keep whisking constantly for about 2 minutes until the mixture is golden and smooth — this cooks out the raw flour taste.
- Slowly pour in the milk while whisking continuously to avoid lumps. Continue cooking over medium heat, stirring often, until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
- Add the smoked paprika, garlic powder, onion powder, salt, and pepper, stirring to combine all the flavors evenly.
- Lower the heat and gradually add the cheddar, mozzarella, and Parmesan cheeses, stirring until melted and the sauce is creamy and smooth.
- Add the drained macaroni to the cheese sauce and stir until the pasta is fully coated.
- Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish. Sprinkle the cooked and crumbled turkey bacon evenly over the top, followed by the breadcrumbs for a crunchy crust.
- Place the dish in the oven and bake for 20-25 minutes or until the top is golden brown and crispy.
- Remove from the oven and let it cool slightly. Garnish with fresh parsley if desired, and serve hot.
Notes
- Cook macaroni just until al dente to avoid overcooking after baking.
- Whisk the roux continuously to prevent lumps and achieve a smooth sauce.
- Add cheese gradually on low heat to avoid grainy or separated sauce.
- For extra crunch and flavor, use panko or seasoned breadcrumbs instead of plain breadcrumbs.
- Store leftovers in an airtight container in the fridge for 3-4 days or freeze up to 2 months.