At Axiom Kitchen, husband-and-wife team Ian and Qiana Mafnas combine more than 20 years of restaurant experience with a passion for smoke-forward comfort food and family-style hospitality. Their smoked mac and cheese recipe blends creamy cheeses with a bold, smoky flavor for a side dish guaranteed to stand out at your next backyard gathering or potluck.
Smoked Mac & Cheese
Ingredients:
- 1 pound elbow macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded smoked gouda cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese for topping
- Optional: chopped parsley for garnish
Instructions:
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to create a roux.
- Slowly whisk in milk and heavy cream until smooth. Continue stirring until the mixture thickens.
- Add cheddar, smoked gouda and mozzarella cheeses. Stir until melted and creamy.
- Season with garlic powder, onion powder, smoked paprika, salt and pepper.
- Fold cooked macaroni into the cheese sauce until fully coated.
- Transfer to a cast-iron skillet or baking dish and top with additional shredded cheddar cheese.
- Smoke at 250 degrees for about 45 minutes, or until bubbly with a golden top.
- Garnish with chopped parsley, if desired, and serve warm.