Shannon’s Smoky Macaroni and Cheese: A Recipe for Ultimate Comfort

Macaroni and cheese is a timeless comfort food, a dish that evokes warmth and nostalgia. But sometimes, you crave a little something extra, a twist that elevates this classic to new heights. Enter Shannon’s Smoky Macaroni and Cheese – a recipe that infuses the creamy, cheesy goodness with a delightful smoky depth that will leave you wanting more. This recipe is a testament to the power of simple ingredients combined with thoughtful techniques to create something truly special. We’ll delve into each step, ensuring you achieve macaroni and cheese perfection every time.

Why This Recipe Works

Shannon’s Smoky Macaroni and Cheese stands out for several reasons:

* **Smoked Gouda:** The star of the show is smoked Gouda cheese. Its smoky flavor permeates the entire dish, adding complexity and intrigue. It’s not just about cheese; it’s about the *right* cheese.
* **Creamy Cheese Sauce:** The base of the sauce is a roux, a mixture of butter and flour, which creates a smooth and stable foundation. The addition of milk and cream results in a luxuriously creamy texture.
* **Perfectly Cooked Pasta:** Al dente pasta is crucial. Overcooked pasta will become mushy and detract from the overall experience. Cooking it just right ensures a pleasant bite.
* **Breadcrumb Topping (Optional):** A crunchy breadcrumb topping adds another layer of texture and flavor. It provides a delightful contrast to the creamy macaroni and cheese below.
* **Versatility:** This recipe is easily adaptable. You can add other cheeses, vegetables, or proteins to customize it to your liking.

Ingredients You’ll Need

Here’s a comprehensive list of the ingredients required to make Shannon’s Smoky Macaroni and Cheese:

* **Pasta:** 1 pound elbow macaroni (or your preferred pasta shape; cavatappi and shells also work well).
* **Butter:** 6 tablespoons unsalted butter, divided (4 tablespoons for the sauce, 2 tablespoons for the breadcrumbs, if using).
* **Flour:** 1/4 cup all-purpose flour.
* **Milk:** 3 cups whole milk (or 2% milk for a slightly lighter sauce).
* **Heavy Cream:** 1 cup heavy cream.
* **Cheese:**
* 8 ounces smoked Gouda cheese, shredded.
* 4 ounces sharp cheddar cheese, shredded (for extra sharpness and color).
* 2 ounces Gruyere cheese, shredded (optional, for added depth of flavor).
* **Seasoning:**
* 1 teaspoon salt.
* 1/2 teaspoon black pepper.
* 1/4 teaspoon garlic powder (optional).
* 1/4 teaspoon smoked paprika (to enhance the smoky flavor).
* Pinch of nutmeg (optional, adds warmth).
* **Breadcrumb Topping (Optional):**
* 1 cup panko breadcrumbs.
* 2 tablespoons melted butter.
* 1/4 cup grated Parmesan cheese.
* Pinch of salt.
* Pinch of black pepper.

Equipment You’ll Need

* Large pot for cooking pasta.
* Colander for draining pasta.
* Large saucepan or Dutch oven for making the cheese sauce.
* Whisk for stirring the cheese sauce.
* 9×13 inch baking dish.
* Cheese grater.
* Mixing bowl (for breadcrumb topping, if using).

Step-by-Step Instructions

Now, let’s get down to the nitty-gritty of making this delicious dish. Follow these detailed instructions for perfect results.

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Add the macaroni and cook according to package directions, but subtract 1-2 minutes from the recommended cooking time. You want the pasta to be al dente, as it will continue to cook in the oven.
3. Drain the pasta in a colander and rinse with cold water to stop the cooking process. This also helps prevent the pasta from sticking together.

Step 2: Prepare the Cheese Sauce

1. In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat.
2. Add the flour and whisk constantly for 1-2 minutes until a smooth paste forms (this is the roux). Cook the roux for a minute or two to cook out the raw flour taste. Be careful not to burn it; it should be a light golden color.
3. Gradually whisk in the milk, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding the next. This will help prevent lumps from forming.
4. Continue whisking until the sauce is smooth and begins to thicken. This should take about 5-7 minutes.
5. Reduce the heat to low and stir in the heavy cream.
6. Gradually add the shredded cheese, starting with the smoked Gouda, followed by the cheddar and Gruyere (if using). Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
7. Season with salt, pepper, garlic powder (if using), smoked paprika, and nutmeg (if using). Taste and adjust seasonings as needed.

Step 3: Combine Pasta and Sauce

1. Add the drained pasta to the cheese sauce and stir gently to coat all the pasta evenly.

Step 4: Prepare the Breadcrumb Topping (Optional)

1. In a small mixing bowl, combine the panko breadcrumbs, melted butter, Parmesan cheese, salt, and pepper.
2. Stir until the breadcrumbs are evenly coated with the butter mixture.

Step 5: Assemble and Bake

1. Pour the macaroni and cheese mixture into a greased 9×13 inch baking dish.
2. If using the breadcrumb topping, sprinkle it evenly over the top of the macaroni and cheese.
3. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the macaroni and cheese is bubbly and the breadcrumb topping is golden brown (if using).
4. Let the macaroni and cheese rest for 5-10 minutes before serving. This allows the sauce to thicken slightly.

Tips for Success

* **Use High-Quality Cheese:** The quality of the cheese directly impacts the flavor of the dish. Opt for good-quality smoked Gouda, sharp cheddar, and Gruyere for the best results. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly. Shred your own cheese for a smoother sauce.
* **Don’t Overcook the Pasta:** As mentioned earlier, al dente pasta is key. Overcooked pasta will become mushy and ruin the texture of the dish.
* **Whisk Continuously:** When making the cheese sauce, whisk continuously to prevent lumps from forming. If lumps do form, you can try using an immersion blender to smooth out the sauce.
* **Adjust Seasonings to Taste:** Taste the cheese sauce and adjust the seasonings as needed. Don’t be afraid to add more salt, pepper, or smoked paprika to suit your preferences.
* **Prevent Sticking:** Grease the baking dish thoroughly to prevent the macaroni and cheese from sticking to the bottom.
* **Broil for Extra Browning (Optional):** If you want a more golden-brown and crispy topping, you can broil the macaroni and cheese for the last 1-2 minutes of baking. Watch it closely to prevent burning.
* **Make Ahead:** You can assemble the macaroni and cheese ahead of time and store it in the refrigerator for up to 24 hours. Add the breadcrumb topping just before baking.
* **Reheating:** Reheat leftover macaroni and cheese in the oven at 350°F (175°C) until heated through. You may need to add a splash of milk or cream to prevent it from drying out.

Variations and Add-Ins

One of the great things about macaroni and cheese is its versatility. Here are some variations and add-ins you can try:

* **Different Cheeses:** Experiment with other cheeses such as Monterey Jack, Fontina, Havarti, or Pepper Jack. A combination of cheeses will add depth and complexity to the flavor.
* **Vegetables:** Add cooked vegetables such as broccoli, cauliflower, spinach, mushrooms, or roasted red peppers to the macaroni and cheese. These add nutrients and texture.
* **Proteins:** Add cooked bacon, ham, sausage, shredded chicken, or pulled pork to make it a heartier meal. Consider adding cooked shrimp or crab for a seafood twist.
* **Spices:** Experiment with different spices such as cayenne pepper for a bit of heat, or Dijon mustard for tang.
* **Herbs:** Fresh herbs such as thyme, rosemary, or parsley can add a fresh and aromatic touch.
* **Spicy Kick:** Add a pinch of red pepper flakes or a dash of hot sauce to the cheese sauce for a spicy kick.
* **Truffle Oil:** A drizzle of truffle oil after baking adds a luxurious and earthy flavor.
* **Crumbled Crackers:** Instead of breadcrumbs, use crumbled crackers such as Ritz crackers or saltines for a different texture.
* **Different Pasta Shapes:** While elbow macaroni is the classic choice, you can use other pasta shapes such as cavatappi, shells, penne, or farfalle.
* **Cream Cheese:** Adding a couple of ounces of cream cheese to the cheese sauce will make it extra creamy and tangy.

Serving Suggestions

Shannon’s Smoky Macaroni and Cheese can be served as a main course or a side dish. Here are some serving suggestions:

* **Main Course:** Serve with a side salad or steamed vegetables for a complete meal.
* **Side Dish:** Pair with grilled chicken, steak, ribs, or pulled pork.
* **Potluck:** This is a great dish to bring to potlucks and gatherings. It’s always a crowd-pleaser.
* **Holiday Meal:** Serve as a side dish for Thanksgiving or Christmas dinner.
* **Comfort Food Night:** Enjoy on a cold winter night with a bowl of soup or a grilled cheese sandwich.

Nutritional Information (Approximate)

(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)

* Calories: 600-800 per serving
* Fat: 40-50g
* Saturated Fat: 25-30g
* Cholesterol: 150-200mg
* Sodium: 800-1000mg
* Carbohydrates: 40-50g
* Fiber: 2-3g
* Sugar: 5-7g
* Protein: 20-25g

Storing Leftovers

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave until heated through.

Conclusion

Shannon’s Smoky Macaroni and Cheese is more than just a recipe; it’s an experience. The smoky flavor, the creamy texture, and the comforting warmth make it a dish that’s perfect for any occasion. Whether you’re looking for a quick and easy weeknight meal or a crowd-pleasing dish for a potluck, this recipe is sure to deliver. So, gather your ingredients, follow the steps, and prepare to indulge in a truly unforgettable macaroni and cheese experience. Enjoy!

Recipe Card

**Shannon’s Smoky Macaroni and Cheese**

A creamy, smoky, and comforting macaroni and cheese recipe that’s perfect for any occasion.

**Prep Time:** 20 minutes
**Cook Time:** 25 minutes
**Total Time:** 45 minutes
**Servings:** 6-8

**Ingredients:**

* 1 pound elbow macaroni
* 6 tablespoons unsalted butter, divided
* 1/4 cup all-purpose flour
* 3 cups whole milk
* 1 cup heavy cream
* 8 ounces smoked Gouda cheese, shredded
* 4 ounces sharp cheddar cheese, shredded
* 2 ounces Gruyere cheese, shredded (optional)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon garlic powder (optional)
* 1/4 teaspoon smoked paprika
* Pinch of nutmeg (optional)
* 1 cup panko breadcrumbs (optional)
* 2 tablespoons melted butter (optional)
* 1/4 cup grated Parmesan cheese (optional)
* Pinch of salt (optional)
* Pinch of black pepper (optional)

**Instructions:**

1. Preheat oven to 350°F (175°C).
2. Cook macaroni according to package directions, subtracting 1-2 minutes for al dente.
3. Drain and rinse pasta.
4. Melt 4 tablespoons butter in a saucepan. Whisk in flour and cook for 1-2 minutes.
5. Gradually whisk in milk until smooth. Cook until thickened.
6. Stir in heavy cream.
7. Reduce heat to low. Add cheeses and stir until melted.
8. Season with salt, pepper, garlic powder, smoked paprika, and nutmeg.
9. Add pasta to cheese sauce and stir to coat.
10. Pour into a greased 9×13 inch baking dish.
11. Combine breadcrumbs, melted butter, Parmesan cheese, salt, and pepper in a bowl (if using).
12. Sprinkle breadcrumb topping over macaroni and cheese (if using).
13. Bake for 20-25 minutes, or until bubbly and golden brown.
14. Let rest for 5-10 minutes before serving.

**Notes:**

* Use high-quality cheese for the best flavor.
* Don’t overcook the pasta.
* Adjust seasonings to taste.
* Add cooked vegetables or proteins for variations.

Enjoy your delicious Smoky Macaroni and Cheese!