Southern Smoked Mac and Cheese

Ingredients

• 1 lb elbow macaroni or cavatappi
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar, shredded
• 1 cup Gruyère or smoked Gouda, shredded
• 1 cup Monterey Jack, shredded
• 1 tsp dry mustard powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne
• Salt and black pepper
• Topping: 1 cup panko breadcrumbs, 2 tbsp butter, melted, 1/2 cup extra cheddar

Instructions

1. 1

   Preheat oven to 350°F (175°C). Cook pasta 2 minutes less than package directions (it will finish in the oven). Drain.

2. 2

   Melt butter in a large saucepan over medium heat. Whisk in flour and cook 1-2 minutes.

3. 3

   Gradually whisk in milk and cream. Cook, whisking constantly, until the sauce thickens, about 5 minutes.

4. 4

   Remove from heat. Stir in cheeses in three additions until melted and smooth.

5. 5

   Add mustard powder, garlic powder, onion powder, cayenne, salt, and pepper.

6. 6

   Fold in drained pasta. Pour into a greased 9x13 baking dish.

7. 7

   Combine panko, melted butter, and extra cheddar. Sprinkle over the top.

8. 8

   Bake 25-30 minutes until bubbling and golden on top. For BBQ smokiness, transfer to a smoker at 250°F for 45 minutes instead of baking.