Smoky Mac Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 1.5 cups elbow macaroni and cook until just shy of al dente (about 7–8 minutes). Reserve 1/2 cup of pasta cooking water, then drain pasta and set aside.

Warm milks

In a medium saucepan over medium-low heat, combine 1.5 cups whole milk and 0.5 cup heavy cream and warm gently — do not boil — until the mixture is steamy (about 3–4 minutes).

Melt cheeses

Off heat, whisk in 2 oz cream cheese until smooth, then stir in 2 cups shredded sharp cheddar and 1 cup shredded smoked gouda gradually until melted and smooth. If sauce is too thick, stir in reserved pasta water, 1 tablespoon at a time, to reach a creamy coating consistency.

Cook the bacon

In a large skillet over medium heat, add 4 oz diced bacon. Cook, stirring occasionally, until the bacon is crispy and fat has rendered (6–8 minutes). Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.

Build smoky base

Reduce heat to low. To the hot bacon fat, add 1 tablespoon unsalted butter and melt. Whisk in 1 tablespoon all-purpose flour and cook for 30–45 seconds to form a light roux. Slowly whisk in about 1/2 cup of the warmed milk/cream mixture to create a smooth, thickened base. Stir in 1 teaspoon smoked paprika, 1 teaspoon minced chipotle in adobo, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon Dijon mustard, 1/2 tablespoon Worcestershire sauce, 1/2 teaspoon hot sauce (if using), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning as needed.

Combine with cheese sauce

Pour the seasoned milk mixture into the saucepan with the melted cheeses (or combine cheeses into the skillet) and whisk until homogeneous and glossy. Keep the heat low so the sauce does not separate.

Combine pasta and sauce

Add the drained pasta and the cooked bacon pieces to the cheese-sauce mixture. Toss gently to coat evenly. If the sauce feels too thick, add up to the reserved 1/2 cup pasta water, 1 tablespoon at a time, until you reach a silky, clingy consistency.

Toast breadcrumbs

In a small skillet, heat 1 teaspoon olive oil over medium. Add 1/2 cup panko breadcrumbs and toast, stirring, until golden and crisp (2–3 minutes). Remove from heat and mix with chopped fresh chives or parsley.

Finish and serve

Transfer the smoky mac to serving bowls or an oven-safe dish. Sprinkle the toasted panko-chive mixture over the top. Optionally broil for 1–2 minutes to further brown the topping — watch carefully to avoid burning. Serve hot, garnished with extra chives if desired.