Smoky Mac and Cheese

Each and every bite of this delicious baked macaroni and cheese has deep, smoky flavors. It's rich and hearty, and each of the three cheeses in it contributes to its perfection. Cheddar adds sharpness, white American adds creaminess that no others can, and smoked Gouda provides a subtle smokiness throughout. Heavy cream ties the dish together, with a splash of liquid smoke to send all the flavors over the edge. And what good is a baked mac and cheese without a crunchy topping? Panko crumbs and butter add the perfect final contrast.

Recipe courtesy Nealey Dozier
TOTAL TIME: 1 hr 20 min
Prep: 15 min
Inactive Prep: 10 min
Cook: 55 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 12 ounces egg noodles
  • 8 ounces smoked Gouda, shredded
  • 4 ounces sharp Cheddar cheese, shredded
  • 4 ounces (6 slices) white American cheese, torn into very small pieces
  • 1 1/2 cups heavy cream
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Preheat oven to 350 degrees F.

Bring a large pot of water to boil and season generously with salt. Add the pasta and cook until al dente (just tender) according to package instructions. Drain in a colander without rinsing, and return pasta to the pot.

While the noodles are still warm, add the Gouda, cheddar, and American cheese and stir until the cheese starts to melt. Add the heavy cream and season generously with salt and pepper. Pour the noodle mixture into a greased 8- by 11-inch baking dish (or one of a similar size).

Melt the butter and toss with the panko crumbs, and sprinkle mixture over the top. Cover the dish with aluminum foil and bake for 30 minutes. Remove foil and cook uncovered for an additional 15 minutes. Finish off under the broiler if you want to brown the topping just a bit more. Remove macaroni and cheese from the oven and cool for 5 to 10 minutes before serving.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.