Smoked Fontina & Gouda Mac & Cheese Recipe

Bring 6 cups water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add the pasta and cook until just shy of al dente (about 7–8 minutes for elbow macaroni; cook times vary). Reserve 3/4 cup pasta cooking water, then drain pasta and set aside.

Preheat oven to 400°F (200°C). Toss unpeeled garlic cloves with 1 teaspoon olive oil and a pinch of salt. Wrap in foil or place in a small ovenproof dish and roast 20–25 minutes until soft and caramelized.

Remove garlic from oven, let cool slightly, then squeeze softened cloves from skins into a small bowl. Mash with 3 tablespoons unsalted butter until smooth. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Keep warm at room temperature.

Pat chicken breasts dry and, if thick, butterfly or pound to an even thickness (~3/4 inch). Rub with 1 tablespoon olive oil.

In a small bowl combine 1 teaspoon paprika, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, 1/4 teaspoon cayenne, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Rub spice mix evenly over both sides of the chicken.

Heat a large cast-iron skillet or heavy skillet over medium-high heat until very hot. Add a light swipe of oil if needed. Sear the chicken 3–4 minutes per side until a dark crust forms and internal temperature reaches 160–165°F. Remove from pan and let rest 5 minutes, then slice thinly against the grain. Keep warm.

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Whisk in 2 tablespoons flour and cook 1–2 minutes, stirring constantly, to make a blond roux; do not let it brown.

Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream until smooth. Bring to a gentle simmer, whisking frequently, until sauce thickens and coats the back of a spoon (3–5 minutes). If sauce becomes too thick, whisk in reserved pasta cooking water 1–2 tablespoons at a time to reach desired consistency.

Lower heat to low. Whisk in 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground mustard, 1/4 teaspoon black pepper and 1/2 teaspoon kosher salt. Add shredded smoked fontina, shredded aged gouda and shredded sharp cheddar in batches, stirring until fully melted and smooth. Taste and adjust seasoning.

Fold the drained pasta into the cheese sauce until thoroughly coated. If the mixture seems tight, add 2–4 tablespoons reserved pasta water to loosen. Stir in the roasted garlic butter (all of it) so roasted garlic flavor is evenly distributed.

Preheat oven broiler to high (or oven to 425°F if you prefer baking). Transfer mac & cheese to a 9-inch baking dish or individual ovenproof ramekins.

In a small bowl combine 1/2 cup panko, 2 tablespoons grated Parmesan, 1 tablespoon chopped parsley and 1 tablespoon melted butter. Sprinkle mixture evenly over the mac & cheese.

Place under broiler 1–3 minutes until topping is golden and crisp — watch closely to prevent burning. Alternatively bake at 425°F for 8–10 minutes until bubbly and golden.

Remove from oven. Arrange sliced blackened chicken over the mac & cheese. Garnish with remaining chopped parsley and serve with lemon wedges on the side for squeezing over the chicken if desired.