Smokehouse Macaroni and Cheese
Deliciously creamy comfort food with a twist, this is the best Macaroni and Cheese I've ever tasted, and my family demands it frequently! Recipe can be halved, and should be, if you value your arteries! :) For a very easy way to incorporate some vegetables, steam some broccoli over your pasta-cooking water, and stir it into the casserole or serve alongside - but it's more likely to get eaten if it's already IN the casserole!
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INGREDIENTS
Nutrition- 1(16 ounce) box large elbow macaroni
- 3tablespoons butter
- 1⁄4cup flour
- 1teaspoon salt
- 1⁄2teaspoon dry mustard
- 1⁄4teaspoon pepper
- 2 1⁄2cups milk
- 2
- 1⁄2
- 1
- 1
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DIRECTIONS
- Preheat oven to 375.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions.
- In large saucepan, melt butter over low heat.
- Stir in flour, salt, mustard and pepper until smooth; take off heat.
- Little by little, stir in milk until smooth. Stir constantly for 10 minutes on heat until thick; take off heat.
- Stir in 1 1/2 cups Cheddar cheese, Velveeta cheese, Smoked Gouda, and Mozzarella cheese until melted. Add Liquid Smoke if using.
- Put cooked macaroni in a greased casserole dish, pour cheese mixture over and mix well. Sprinkle paprika and leftover Cheddar cheese on top.
- Bake at 375 degrees for 20 minutes.
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