World's Best Mac and Cheese
Unbelievably creamy three-cheese mac and cheese with smoky finish
This isn't your average mac and cheese. It's unbelievably creamy, loaded with three cheeses, layered for maximum cheese pulls, and finished on the smoker for incredible flavor.
Equipment
Ingredients
Ingredients
elbow macaroni
450 g
butter
60 g
all-purpose flour
45 g
whole milk
480 ml
heavy cream
240 ml
sharp cheddar cheese (shredded)
200 g
mozzarella cheese (shredded)
150 g
parmesan cheese (grated)
100 g
salt
5 g
black pepper
2 g
garlic powder
3 g
smoked paprika
2 g
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package directions until just al dente. Drain and set aside.
Make the cheese sauce base
In a large saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to create a roux.
Add liquids to the roux
Gradually whisk in the milk and heavy cream, stirring constantly until the mixture thickens and begins to simmer.
Add the cheeses
Reduce heat to low. Add the shredded cheddar, mozzarella, and grated parmesan cheese gradually, stirring until completely melted and smooth.
Season the cheese sauce
Stir in salt, black pepper, garlic powder, and smoked paprika. Taste and adjust seasoning as needed.
Combine pasta and sauce
Add the cooked macaroni to the cheese sauce and stir until every piece is well coated.
Prepare for smoking or baking
Transfer the mac and cheese to a greased baking dish, spreading it evenly. Top with additional shredded cheese if desired.
Smoke or bake the mac and cheese
If using a smoker, smoke at 110°C for 20 minutes. If using the oven, bake at 200°C for 20 minutes until hot and bubbling around the edges.
Broil for golden top
Finish under the broiler for 1-2 minutes until the cheese on top is melted and lightly golden.
Rest before serving
Let the mac and cheese rest for 5-10 minutes before serving so the sauce can thicken slightly.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess. Best enjoyed fresh but can be stored covered.
Notes
• For maximum cheese pulls, use freshly shredded cheese rather than pre-shredded
• The smoked finish adds incredible depth - if you don't have a smoker, the oven method works well too
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