Delicious smokey baked mac 'n cheese
International Recipes,  Pasta,  Uncategorized

Smoked Mac ‘n Cheese

Baked Mac ‘n Cheese is one of my go-to comfort foods. Once the outside temperature drops you just need a delicious hearty meal from time to time, the kind that warms you from the inside. My Mac ‘n Cheese has a secret ingredient that I’m about to share with you. If you’re a cheese lover and a sucker for smokey flavour this is for you!

Smoked Mac 'n Cheese Recipe

You can watch how it’s made here, or read on below for the recipe.


Smoked Mac 'n Cheese

Course Main Course
Cuisine American
Keyword Mac 'n Cheese, Macaroni and Cheese, Pasta, Smoked Cheese
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people

Ingredients

  • 2 cups short macaroni (200g)
  • 2 cups cheddar cheese (250g)
  • Bavarian smoked cheese (175g)
  • 2 cups whole milk (400ml)
  • 3/4 cup smoked streaky bacon (130g)
  • 2-3 Piri piri chillis (African Bird's Eye)
  • 1/2 bunch parsley
  • 2 tbsp butter
  • 2 tbsp plain flour
  • chilli powder (to taste)
  • salt (to taste)

Instructions

Prep

  1. Grate the cheddar and smoked cheese.

  2. Wash the chillis and chop them.

  3. Wash the parsley and spread it on a clean kitchen towel to dry.

Cook macaroni and sauce

  1. Boil a pan of water and salt it generously. Add in the macaroni to cook. Let them cook according to the instructions on the packaging. Don't let them turn too soft as they will soften further in the oven.

  2. In the meantime in another pan melt the butter, add the flour and fry it at medium temperature for about 2 minutes. 

  3. Add in a bit of milk and quickly stir so it combines with the roux (flour-butter mixture) without building lumps. 

  4. Keep stirring and once the mixture thickens, add in more milk. Lower the temperature as necessary. Continue this process until you used up all the milk.
  5. Flavour your sauce with chilli powder and salt (not too much salt as the cheese already contains a certain amount of salt). Let it simmer over low heat for about 5 minutes, stirring regularly.

  6. Once the macaroni are cooked 'al dente' (with bite) drain them them and quickly shock them with cold water so the cooking process gets interrupted and they don't stick together.

  7. Take the béchamel sauce off the heat and add 1/2 of the cheddar and 3/4 of the smoked cheese. Stir until the cheese has melted. 
  8. Transfer the macaroni into the pan with the cheese sauce and stir until every single macaroni is covered in cheesy sauce.

  9. Fry the bacon for about two minutes at medium to high temperature. No need to add any fat to the frying pan. Add it to the mac 'n cheese and give it another mix.

Bake and serve

  1. Transfer everything into a buttered oven dish. Cover the mac 'n cheese with the remaining cheese and sprinkle with chillis.

  2. Bake it at 200 C / 400 F / Gas mark 6 for about 30 minutes, or until the cheese crust is golden brown.

  3. Chop the parsley and sprinkle it over your baked mac 'n cheese.

  4. Enjoy!

Ingredients:

200g short macaroni (2 cups)

250g cheddar cheese (2 cups)

175g cups smoked cheese (1 1/4 cups)

400 ml whole milk (2 cups)

130g smoked streaky bacon (3/4 cup)

2 – 3 chili peppers

3 tbsp plain flour

3 tbsp butter

1/2 bunch parsley

Chilli powder

Salt

Time:

Prep: 10 min

Cook: 10 min

Bake: 30 min

Total: 50 min

Instructions:

Prepare the ingredients

Grate the cheddar and smoked cheese.

Wash the chillis and chop them.

Wash the parsley and spread it on a clean kitchen towel to dry.

Cook the macaroni and prepare the sauce

Boil a pan of water and salt it generously. Add in the macaroni to cook. Let them cook according to the instructions on the packaging. Don’t let them turn too soft as they will soften further in the oven.

In the meantime in another pan melt the butter, add the flour and fry it at medium temperature for about 2 minutes.

Add in a bit of milk and quickly stir so it combines with the roux (flour-butter mixture) without building any lumps. Keep stirring and once the mixture thickens, add in more milk. Lower the temperature as necessary. Continue this process until you used up all the milk.

Flavour your sauce with chilli powder and salt (not too much salt as the cheese already contains a certain amount of salt). Let it simmer over low heat for about 5 minutes, stirring regularly.

Once the macaroni are cooked ‘al dente’ (with bite) drain them them and quickly shock them with cold water so the cooking process gets interrupted and they don’t stick together.

Take the béchamel sauce off the heat and add 1/2 of the cheddar and 3/4 of the smoked cheese. Stir until the cheese has melted.

Transfer the macaroni into the pan with the cheese sauce and stir until every single macaroni is covered in cheesy sauce.

Fry the bacon for about two minutes at medium to high temperature. No need to add any fat to the frying pan. Add the bacon to the mac ‘n cheese and give it another mix.

Bake and serve your smoked Mac ‘n Cheese

Transfer everything into a buttered oven dish. Cover the mac ‘n cheese with the remaining cheese and sprinkle with chillis.

Bake it at 200 C / 400 F / Gas mark 6 for about 30 minutes, or until the cheese crust is golden brown.

Chop the parsley and sprinkle it over your baked mac ‘n cheese.

Enjoy!

chilli smoked mac 'n cheese

I hope you enjoyed trying this recipe! You can print it, or pin for later!

Need more dinner inspiration? Take a look at my other pasta dishes, or all kinds of different recipes from around the world!

I’d love to hear how your smoked mac ‘n cheese turned out and what you thought of it. Let me know in the comments!

Smoked Mac 'n Cheese Recipe | igotitfrommymaman.com

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