Smoked Mac & Cheese

Smoked Mac & Cheese

Ingredients

• 16 oz elbow macaroni, cooked
• 1 tbsp extra virgin olive oil (to coat pasta)
• 1 Stick Unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 1 tsp Better Than Bouillon Chicken flavor 
• 1/2 Cup Water
• 1 8oz Block Sharp Cheddar cheese (or Colby Jack), shredded
• 1 8oz Block Smoked Cheddar cheese, shredded
• 1 8oz Block Mozzerella Cheese, shredded
• salt and pepper to taste
• 1/4 tsp smoked paprika (or regular paprika)
• 1/4 tsp Cayenne
• 2 TBS Mrs. Dash Original Seasoning

Instructions

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Whisk 1 tsp of Better than Bouillon and 1/2 Cup of Water
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper, Mrs.Dash, Cayennne and Paprika
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce Or layer half pasta in Pan and pour half cheese mixture over. 
• Top half of the mac with shredded cheese.
• Pour on more pasta, sauce and top with remaining cheddar cheese.
• Bake at 350 degrees until warm and bubbly.  At the last 3-5 minutes turn on Broil at 425 degrees to add a nice brown color to the top of cheese mixture.

Three Cheese Mac and Cheese

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