Serves 10
40 min
Smoked Cheddar and Creole Mac and Cheese
Recipe GLPRb1940c391fc289
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.
