Description

Smoky Southern Mac & Cheese

This creamy, cheesy mac and cheese pairs perfectly with L&S Artisan Meats Hot Links, balancing their spicy heat with rich, smoky flavors. Baked to golden perfection, it’s the ultimate barbecue side dish!

Ingredients: (Serves 6-8)

For the Mac & Cheese:

• 1 lb elbow macaroni (or cavatappi)
• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 tsp Dijon mustard (adds depth)
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 ½ cups Milma cheddar cheese, shredded
• 1 cup smoked gouda, shredded (adds a smoky flavor)
• ½ cup Parmesan, grated

For the Crispy Topping: (optional but delicious!)

• 1 cup panko breadcrumbs
• 2 tbsp melted butter
• ¼ tsp smoked paprika

Instructions:

1. Cook the Pasta: Boil macaroni in salted water until al dente. Drain and set aside.
2. Make the Cheese Sauce:
   • In a large saucepan, melt butter over medium heat. Stir in the flour and whisk for 1-2 minutes until golden.
   • Slowly pour in milk and cream, whisking constantly. Bring to a gentle simmer.
   • Stir in Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
3. Add the Cheese: Reduce heat to low and stir in the cheddar, smoked gouda, and Parmesan until smooth.
4. Combine: Add the cooked macaroni to the cheese sauce and stir until fully coated.
5. Optional Baked Version:
   • Transfer mac & cheese to a greased baking dish.
   • Mix panko, melted butter, and smoked paprika, then sprinkle on top.
   • Bake at 375°F (190°C) for 15-20 minutes until golden and bubbly.
6. Serve Hot with L&S Artisan Meats Hot Links!