Remember last week when I made this Pastrami, Smoked Mac and Cheese Burger? Yeah, it was awesome. And since I told you the mac and cheese made the burger, I had to share the recipe.
Here it is—in all its humbleness. I know it doesn’t look like much, but I promise you, whether you make it for the burger I mentioned above or as a stand-alone dish, you won’t regret it.
I made this for the second time in two weeks, and—again, the dish was cleared in minutes. Of course the first time, I had to literally portion out what I needed for the burger or it would have been gone. This last time I took it to Matt’s mom’s for Sunday dinner and everyone loved it—kids, adults and even the baby—there were no leftovers. And the breadcrumbs are not only heavy in flavor, it also gives the dish some textural contrast—so don’t skip it!
Everyone loved the smoky flavor and hot kick from Tillamook’s Smoked Extra Sharp Cheddar and Tillamook’s Habanero Cheese. Admittedly, I’m generally not a huge fan of mac and cheese because often times I find it to be too one note in flavor, but the combination of the two mentioned cheeses gives this mac and cheese some depth.
So remember, if you are hoping for leftovers for the aforementioned burger—you had just better set some aside instead.
Smoked Mac and Cheese
Ingredients
- Recipe adapted from here
- 2 cups fresh bread crumbs
- 1 1/2 cup finely grated parmesan, divided use
- 2 teaspoon thyme
- 4 pieces of bacon
- 3 1/2 cups whole milk
- 6 tablespoons butter
- 4 garlic cloves, finely chopped
- 3 tablespoons flour
- 1 tablespoon kosher salt
- 1 teaspoon ground mustard
- 1/2 teaspoon garlic salt
- 1/2 teaspoon smoked paprika
- 1 cup Tillamook Smoked Extra Sharp Cheddar Cheese, shredded
- 1 cup Fontina Cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1/2 cup Tillamook Hot Habanero Jack Cheese, shredded
- 1 lb. pasta, cooked
Instructions
Preparation: Heat oven to 350 degrees F.
Combine and toss bread crumbs, 3/4 cup parmesan cheese and thyme; set aside. Place bacon in a heavy bottom skillet and cook until browned over medium high, about 5- 7 minutes. Remove bacon and discard. Portion out 1/2 of rendered bacon fat and toss with bread mixture; set aside.
Scald milk in a small pan over medium heat and keep warm. Add butter to pan with remaining bacon fat. Add garlic, cook and stir until fragrant, about 2 minutes. Sprinkle in flour, cook and stir until mixture sticks to pan, about 1-2 minutes. Slowly add in milk while continuously whisking. Bring sauce to a boil, then reduce heat and simmer, making sure to stir until sauce thick and not grainy when rubbed between two fingers, about 6–8 minutes (cooking the flour thoroughly at this stage ensures a creamy sauce). Stir in kosher salt, ground mustard garlic salt and paprika. Add in all cheeses, including remaining parmesan and stir until cheeses are melted and sauce is smooth. Remove from heat and mix in pasta; transfer to a 4-qt. baking dish. Top with breadcrumbs and bake for until cheese top is golden brown, about 12-15 minutes. Let cool for 15 minutes before serving.
Mac and cheese never looked better. The smoked cheddar cheese must be amazing here. I’ll have to find that cheese. Love this!
Naomi, this mac and cheese looks amazing. . it has already started to cool off over here so I have comfort food on the brain. . love this! and LOVE the two kinds of cheese! I’ve got to find that Habanero Cheese!! sounds so delicious!
Not many people can make Mac and Cheese look sexy, but damn do you do a great job. Sounds awesome Naomi. I can see how it would be gone in seconds!
The best kind of comfort food there is!!
OMG girl what are you doing to me? This looks absolutely sensational!!!
LOVE it! Smoked cheddar? Oh man. This mac knows the way to my heart. And with no leftovers, you know it’s a winner 🙂
This is simply the best! 🙂
Yes!!! Bring on the mac and cheese!
Now, this is how you survive a Monday!! Bring on the cheese!
Oh I adore Macaroni Cheese. It’s one of my favourite dishes, along with cauliflower cheese (there’s a theme there).
I always add bacon to my macaroni cheese and some garlic, but I’ve never topped it with breadcrumbs, this looks insanely delicious.
Oh man – is there anything more perfect than a good mac and cheese? This looks great!!
Holy Crap- this looks so good. I don’t get gluten and dairy -jealous very often- but this takes the cake. Amazing Naomi!
Loving those crispy breadcrumbs on top!
My son just had a smoked mac & cheese dish at a restaurant recently- it was out of this world. But I think your version looks even better with that crunchy topping and all the different spices!
Now this is the way to do mac and cheese!
Mouth watering, I had once smoked Mac’n’cheese and its a must try!
Ohhh the humble mac and cheese – my favoritest upon favoritest of all dishes on the PLANET!!!
I feel like mac & cheese is always one of those things that doesn’t look like much but packs a punch! This makes me almost ready for fall with all it’s smoked cheesy goodness!
Yay for things made in one dish! I love this recipe, Naomi! Totally making asap.
Excuse me while I dive face first into that pan of cheesy, smoky, crunchy-topped goodness. YUM.
This is seriously BEYOND epic! Smoked and cheese in the same sentence is my idea of food heaven!
Pinned!
Awesome for back to school…my whole family will LOVE this recipe!
I don’t know why you say this doesn’t look like much…it look FREAKING AWESOME, Naomi!! Those textures…love it.
Awesome comfort food on gloomy rainy days like today in Perth 😀
Well. I’m officially STARVING after seeing this. Love that you added in habanero jack cheese!
Mac and cheese is always one of those dish that can do no wrong.
As always, love your presentation skills! I’m sure it tastes just as good as it looks. My mouth is watering, can’t wait to try it out! 🙂