Smokehouse Macaroni and Cheese |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Deliciously creamy comfort food with a twist, this is the best Macaroni and Cheese I've ever tasted, and my family demands it frequently! Recipe can be halved, and should be, if you value your arteries! :) For a very easy way to incorporate some vegetables, steam some broccoli over your pasta-cooking water, and stir it into the casserole or serve alongside - but it's more likely to get eaten if it's already IN the casserole! Ingredients:
1 (16 ounce) box large elbow macaroni |
3 tablespoons butter |
1/4 cup flour |
1 teaspoon salt |
1/2 teaspoon dry mustard |
1/4 teaspoon pepper |
2 1/2 cups milk |
2 cups cheddar cheese, grated |
1/2 lb velveeta cheese, cubed |
1 cup smoked gouda cheese, grated |
1 cup mozzarella cheese, shredded |
liquid smoke, to taste |
paprika, to taste |
Directions:
1. Preheat oven to 375.
2. Bring a large pot of salted water to a boil. Cook pasta according to package directions.
3. In large saucepan, melt butter over low heat.
4. Stir in flour, salt, mustard and pepper until smooth; take off heat.
5. Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat.
6. Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese, Smoked Gouda, and Mozzarella cheese until melted. Add Liquid Smoke if using.
7. Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top.
8. Bake at 375 degrees for 20 minutes.
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