Smoky Mountain BBQ Baked Mac and Cheese

Allergens

Dairy (milk, butter), Wheat (breadcrumbs)

Ingredients

• 12 oz elbow macaroni
• 3 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 4 slices bacon, cooked and crumbled
• 1/2 cup breadcrumbs
• 2 tbsp minced garlic
• 6 tbsp unsalted butter
• 3 cups whole milk
• 1/2 cup all
• purpose flour
• 1 tsp smoked paprika
• 1/2 tsp ground mustard
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish and set aside.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Add minced garlic and cook for 1 2 minutes, or until fragrant.
4. Whisk in flour and stir continuously for 1 minute. Gradually add milk while whisking constantly to avoid lumps.
5. Continue cooking the mixture, stirring frequently, until it thickens and coats the back of a spoon (roux).
6. Add smoked paprika, ground mustard, salt, and pepper, and mix well. Remove from heat.
7. Gradually add the shredded cheddar, mozzarella, and Parmesan cheeses, stirring until fully melted and incorporated into the sauce.
8. Combine the cooked macaroni with the cheese sauce and crumbled bacon, mixing well.
9. Pour the macaroni and cheese mixture into the prepared baking dish.
10. In a small bowl, mix together breadcrumbs and a pinch of smoked paprika for extra flavor. Sprinkle over the top of the macaroni.
11. Bake in preheated oven for 25 30 minutes or until the top is golden brown and bubbling. Remove from oven and let rest for 5 minutes before serving.

Chef’s Insight

To add an extra smoky touch to this dish, try incorporating wood-smoked cheddar cheese into the sauce.

Notes

This dish features a blend of sharp and mild cheeses to create a rich, tangy sauce that complements the smokiness of the paprika and bacon.