Serves: 8
Cook time: 45–60 minutes
Ingredients
- 1 lb elbow macaroni
- 4 tablespoons butter
- ¼ cup flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar
- 1 cup shredded smoked Gouda
- 1 cup shredded Monterey Jack
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper
- ½ cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Cook the macaroni until just under al dente; drain.
- Melt 4 tablespoons butter in a saucepan. Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk and cook until thickened.
- Stir in the cheeses, garlic powder, smoked paprika, salt, and pepper.
- Fold in the macaroni and transfer to a greased foil pan.
- Combine breadcrumbs with melted butter and sprinkle over the top.
- Smoke at 250°F for 45–60 minutes, until golden and bubbling.