Smoked Mac & Cheese Recipe
mornay sauce, cellentani pasta, brown butter panko
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the cellentani pasta according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Mornay Sauce
In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for about 1 minute until it forms a paste. Gradually whisk in the whole milk, continuing to stir until the mixture thickens, about 5-7 minutes.
- 3
Add Cheeses
Remove the saucepan from heat and stir in the shredded cheddar and Gruyère cheeses until fully melted and smooth. Add smoked paprika, salt, and black pepper to taste.
- 4
Combine Pasta and Sauce
Fold the cooked cellentani pasta into the cheese sauce until well coated.
- 5
Prepare Brown Butter Panko
In a small skillet, melt 2 tablespoons of butter over medium heat. Add panko breadcrumbs and cook, stirring frequently, until golden brown. Remove from heat and set aside.
- 6
Assemble and Bake
Preheat the oven to 350°F (175°C). Transfer the mac and cheese to a baking dish. Sprinkle the brown butter panko evenly over the top. Bake for 20-25 minutes until bubbly and golden on top.
- 7
Serve
Remove from the oven and let cool for a few minutes before serving. Enjoy your smoked mac & cheese!