Get ready to elevate your mac and cheese game with this mouthwatering Tony Smoker Mac and Cheese recipe that promises to transform an ordinary dinner into an extraordinary culinary experience! Imagine a creamy, smoky, and utterly irresistible dish that will have your family and friends begging for seconds. This isn't just another mac and cheese recipe – it's a flavor explosion that combines classic comfort food with a sophisticated twist of smoked paprika and sharp cheddar.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 ounces elbow macaroni
- 2 cups sharp cheddar cheese, shredded
- 1 cup milk
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain pasta in a colander and set aside.
- In a large saucepan, melt butter over medium heat. Once butter is completely melted and begins to foam, add flour and whisk continuously for 2-3 minutes to create a smooth roux, ensuring no lumps form.
- Gradually pour milk into the roux, whisking constantly to prevent any clumping. Continue stirring until the mixture thickens and becomes smooth, approximately 3-4 minutes.
- Reduce heat to low and add shredded sharp cheddar cheese, stirring until cheese is completely melted and incorporated into the sauce.
- Stir in sour cream, smoked paprika, salt, and black pepper. Mix thoroughly to create a creamy, well-seasoned cheese sauce.
- Add cooked macaroni to the cheese sauce, gently folding to ensure every pasta piece is evenly coated.
- Transfer mac and cheese to a serving dish. Let it rest for 2-3 minutes to allow sauce to set and flavors to meld together.
- Serve hot, optionally garnishing with additional smoked paprika or fresh chopped parsley for extra flavor and visual appeal.
Tips
- Use freshly shredded cheese for the smoothest, most melty sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
- Whisk your roux continuously to prevent burning and ensure a smooth base for your cheese sauce.
- Add milk gradually and keep whisking to create a lump-free, silky sauce.
- For extra richness, you can substitute some of the milk with heavy cream.
- Don't overcook the pasta – aim for al dente, as it will continue to cook slightly when mixed with the hot cheese sauce.
- Let the mac and cheese rest for a few minutes before serving to allow the sauce to set and flavors to meld together.
- For a crispy top, transfer to a baking dish, sprinkle with breadcrumbs, and broil for 2-3 minutes before serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 30g
Protein: 15g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
