Easy Smoky Mac and Cheese | Wisconsin | Cheddar, Smoked Gouda, Elbow Pasta

I love making this easy smoky mac and cheese with Wisconsin cheddar and smoked gouda, paired with elbow pasta for a cozy, flavorful upgrade. It’s simple: boil the pasta, whip up a creamy sauce using the cheeses and a touch of smoked paprika, then mix everything together. Trust me, it’s a hit at any gathering, and I’ve got more twists and tips waiting just ahead.

History

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Mac and cheese, with roots tracing back to 18th-century Europe—particularly Italian and English recipes popularized in the U.S. by figures like Thomas Jefferson—has become a quintessential American comfort food, symbolizing homey indulgence in diverse cultural contexts.

Regional variations, such as the smoky Southern style incorporating smoked cheeses or meats, highlight local flavors and signify community traditions, while in the North, it’s often simpler and cheesier.

Traditionally, it’s served at family gatherings, holidays like Thanksgiving, potlucks, or barbecues, underscoring its role as a versatile, nostalgic dish that brings people together.

Ingredients

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• Elbow macaroni (about 8 ounces): Oh, where would we be without this trusty pasta? It’s the backbone of any mac and cheese, those little curved tubes that trap every bit of creamy goodness, making you wonder if life’s problems could just melt away with a single bite.
• Shredded cheddar cheese (2 cups, sharp for that kick): Let’s talk cheese, shall we? This one’s the star of the show, all melty and bold—picture it stretching like a cozy blanket over your pasta, and yeah, I might get a little dramatic, but who doesn’t crave that smoky sharpness to cut through the richness?
• Smoked gouda or a smoky cheese blend (1 cup): Here’s where the “smoky” in smoky mac comes alive, adding that campfire vibe without actually roughing it outdoors—what if you could taste a barbecue in a bowl? It’s like a subtle hug of flavor that whispers, “Hey, I’ve got depth,” and trust me, it’ll make your dish feel fancy without the fuss.
• Whole milk (2 cups): Milk, the unsung hero that pulls everything together, creamy and smooth as a favorite old sweater; pour it in, and you’ll see how it transforms a simple mix into something downright luxurious, even if I’m always second-guessing if I measured just right.
• Unsalted butter (4 tablespoons): Butter, oh butter, you butter fiend—slather it in for that rich base, the kind that makes you pause and think, is this worth the extra calories? Spoiler: it absolutely is, turning your roux into golden magic with a playful nudge of indulgence.
• All-purpose flour (2 tablespoons): Flour might seem plain, like that reliable friend who shows up on time, but mix it with butter and it’ll thicken your sauce like a pro, and hey, even I’ve to admit, without it, we’d just have a soupy mess on our hands.
• Smoked paprika (1 teaspoon): A little dash of this spice, and suddenly your mac’s got that grilled, outdoor flair—it’s like sneaking a hint of adventure into your comfort food, making you ask, why settle for ordinary when a smoky twist can jazz things up with minimal effort?
• Garlic powder (1/2 teaspoon, or fresh minced if you’re feeling bold): Garlic, the flavor booster that adds a subtle punch without overwhelming the cheese parade—sprinkle it in, and you’ll get that warm, inviting aroma that says, “Come on over,” even on a lazy evening.
• Salt and black pepper (to taste): Basics like these are the quiet comedians of the kitchen, balancing everything out so your mac doesn’t turn into a salty disaster or a bland bore; go easy, taste as you go, because who wants to overdo it and end up with regrets?
• Optional bacon bits or cooked bacon (1/2 cup, for extra smokiness): If you’re in the mood for a playful add-in, toss these in—they’re like uninvited guests that everyone ends up loving, adding crunch and that irresistible bacon charm, but don’t blame me if it makes your mac a tad more irresistible than planned.

Cooking Steps

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Let’s jump into the fun part—turning those simple ingredients into a creamy, smoky dream that’ll have you questioning why anyone ever settles for plain old mac.

Start by boiling 8 ounces of elbow macaroni in a large pot of salted water until it’s al dente, which usually takes about 7-8 minutes; drain it well, and set it aside so it doesn’t turn into a sticky mess while you work on the sauce.

Next, in a separate saucepan over medium heat, melt 4 tablespoons of unsalted butter and whisk in 2 tablespoons of all-purpose flour to create a roux—that golden base that thickens everything up without any drama.

Once it’s bubbly and smooth, about 1-2 minutes, slowly pour in 2 cups of whole milk, stirring constantly to avoid lumps; it’s like playing chef detective, making sure that silky sauce comes together just right.

Add 1 teaspoon of smoked paprika and 1/2 teaspoon of garlic powder here, along with a pinch of salt and black pepper to taste, letting those flavors mingle and build that campfire vibe we all secretly crave on a chilly night.

Now, reduce the heat to low and stir in 2 cups of shredded sharp cheddar cheese and 1 cup of smoked gouda until they melt into a gooey, irresistible blend—watch how it transforms from ordinary to extraordinary in seconds.

Gently fold the cooked macaroni into the sauce, coating every noodle like it’s getting a warm, cheesy hug, and let it simmer for another 2-3 minutes to absorb all that goodness.

If you’re feeling playful, taste and adjust the seasoning; after all, who wants a dish that’s just okay when a little tweak could make it sing?

– Pro tip for even browning: If you want that extra smoky edge, pop the whole mixture into a baking dish and broil for 2-4 minutes, but keep an eye on it so it doesn’t go from golden to goofy in a flash.

Tips and Variations

(Wait, hold up—this is just a quick nod to the next subtopic, but we’ll keep it light since we’re focused on cooking steps right now.)

Tips and Variations

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Now, when it comes to jazzing up your Easy Smoky Mac and Cheese, think of it as giving a simple outfit a fun accessory—subtle changes can make all the difference.

For a creamier twist, swap half the sharp cheddar with cream cheese, stirring it in slowly over low heat to avoid any lumpy surprises that might sneak up on you like uninvited guests at a party; who hasn’t dealt with a sauce that turns rebellious at the worst time?

If you’re aiming for more smoke without the drama, toss in a teaspoon of liquid smoke or experiment with adding diced jalapeños for a playful kick, balancing that gooey goodness with a hint of heat that keeps things interesting—almost like turning your comfort food into a mild adventure, though let’s not overdo it and end up with a dish that’s more fire than flavor.

And for make-ahead magic, let the mac cool completely before covering and chilling it in the fridge, then reheat gently in the oven at 350°F for 15-20 minutes, stirring halfway through to guarantee every bite stays saucily perfect without drying out like forgotten leftovers in the back of the fridge.

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