Smoky Mac and Cheese

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Dietary: Peanut-Free, Tree-Nut Free, Vegetarian, Whole Grain

This is the perfect dish to warm you up and chase away some of those winter blues. The addition of smoked cheddar cheese gives this classic dish a more complex flavor and the buttery panko breadcrumb topping bumps up the appeal. Hodgson Mill Whole Wheat Elbow Macaroni is made from 100% Durum whole wheat, and the hearty texture and wholesome whole wheat taste truly complements a rich dish like this.

Prep: 15 min
Total Time: 1 h 15 min
Yield: 6-8 servings



  • Bring a large pot of salted water to a boil and cook the elbow noodles until just shy of al dente. Drain and set aside. In a large skillet, melt 2 ½ tablespoons of the butter and whisk in the flour until smooth. Add the milk and continue stirring and cooking over moderately high heat until the mixture comes to a boil. Reduce the heat and simmer, stirring constantly until thickened – about 2 minutes. Remove the skillet from the heat and stir in the cheeses until smooth. Add the cayenne, salt and pepper to taste. Fold in the pasta and pour the mixture into a 9- to 10-inch baking dish or cast iron skillet. In a small heatproof bowl, melt the remaining tablespoon of butter in the microwave. Stir the panko breadcrumbs into the melted butter and then sprinkle over the top of the pasta. Bake in a 375oF oven for about 25-30 minutes or until the top is golden and the sauce is bubbly. Remove from the oven. Turn on the broiler and broil the mac and cheese for a few minutes or until the topping is sufficiently browned and toasty. Remove from the oven and let stand for five minutes before serving.