Smoked Cheddar and Creole Mac and Cheese

Name: Smoked Cheddar and Creole Mac and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10
Cuisine: Creole
Ingredients: Kosher salt; 1 pound medium macaroni shells; 2 tablespoons olive oil; 2 cups panko breadcrumbs; 5 tablespoons unsalted butter; 5 tablespoons all-purpose flour; 2 cups whole milk; 2 tablespoons Creole spice blend; 2 tablespoons dried dill; 1 large egg, beaten; 2 cups shredded smoked Cheddar cheese; 2 cups shredded Monterey Jack cheese; 2 cups shredded pepper Jack cheese

Recipe GLPRb1940c391fc289

Creole

Main Course

40 min

819 cal

Servings: 10

Stovetop

SNAP eligible

A rich and satisfying baked pasta dish combining creamy Creole-spiced cheese sauce with three types of melted cheese—smoked Cheddar, Monterey Jack, and pepper Jack. The pasta is tossed with a silky roux-based sauce, tempered with egg for richness, and finished with a golden, toasted panko crust. This comforting main course serves a crowd and delivers layers of cheese flavor with a subtle Creole kick.

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Ingredients

Kosher salt

1 pound medium macaroni shells

2 tablespoons olive oil

2 cups panko breadcrumbs

5 tablespoons unsalted butter

5 tablespoons all-purpose flour

2 cups whole milk

2 tablespoons Creole spice blend

2 tablespoons dried dill

1 large egg, beaten

2 cups shredded smoked Cheddar cheese

2 cups shredded Monterey Jack cheese

2 cups shredded pepper Jack cheese

Directions

Bring a large pot of salted water to a boil. Add the macaroni shells and cook until just tender but still slightly firm to the bite, about 8 to 10 minutes. Drain the pasta in a colander and set aside.
While the pasta cooks, heat the olive oil in a large, heavy skillet over medium-high heat. Add the panko breadcrumbs and stir constantly with a wooden spoon until deeply golden brown, approximately 4 minutes. Transfer to a bowl and allow to cool to room temperature.
In a separate large pot, melt the butter over medium heat. Whisk in the flour, stirring vigorously for 1 to 2 minutes to form a smooth paste, being careful not to let it brown. Slowly pour in the milk while whisking constantly to prevent lumps from forming. Continue cooking and stirring until the mixture thickens and reaches a gentle simmer, about 4 to 6 minutes.
Stir the Creole spice blend and dried dill into the thickened sauce. In a small bowl, combine the beaten egg with 1/3 cup of the hot sauce, whisking thoroughly to temper the egg. Pour this mixture back into the pot and whisk to combine. Add the smoked Cheddar, Monterey Jack, and pepper Jack cheeses gradually, stirring constantly to ensure the cheese melts smoothly without becoming grainy. Fold in the cooked pasta until evenly coated.
Transfer the warm mac and cheese to a serving bowl and top with the cooled toasted panko breadcrumbs. Serve immediately.

Comments

Grocery List Plus Editorial Staff4.25

This feeds a crowd affordably—smoked cheddar and monterey jack run $4 to $5 per cheese at Charlotte chains like Harris Teeter and Food Lion, but ten servings keep the per-serving cheese cost low. The 40-minute stated time is honest for baking, though the roux and cheese sauce add real attention on the stovetop. All ingredients are readily available at standard Charlotte grocers—no special stops needed. The main caveat is that mac and cheese reheats unevenly; keep portions small for leftovers and reheat gently in a low oven rather than the microwave.