Smoked Macaroni and Cheese

Smoked Macaroni and Cheese

Prep Time


Cook Time



Smoked Macaroni and Cheese

To create this comforting classic, we combine two kinds of cheeses: Sharp cheddar adds a tangy taste, while smoked Gouda lends a delightfully smoky flavor and creamy texture.

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  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 3 1/2 cups milk
  • 1 tablespoon tomato paste
  • 2 cups shredded sharp Cheddar cheese
  • 2 cups shredded smoked Gouda cheese
  • Salt and freshly ground black pepper, to taste
  • 4 ounces crustless country-style bread
  • 2 tablespoons unsalted butter, melted
  • 1 pound rigatoni, cooked until al dente and drained


  • 1 Preheat an oven to 375°F. Butter a large rectangular baking dish.
  • 2 In a saucepan over medium heat, melt the 4 tablespoons butter. Add the flour and cook, stirring frequently, about 3 minutes. Whisk in the milk and cook, stirring frequently, until thickened, about 5 minutes. Whisk in the tomato paste.
  • 3 Add 1 1/2 cups of each cheese and stir until melted. Season with salt, black pepper and cayenne.
  • 4 Tear the bread into crumbs. In a small bowl, stir together the bread crumbs and the 2 tablespoons melted butter and season with salt.
  • 5 In a large bowl, combine the pasta and the cheese sauce, then pour into the prepared baking dish. Top with the remaining cheeses and the buttered bread crumbs.
  • 6 Bake until the cheeses are golden and bubbly, about 40 minutes. If the top becomes too dark, cover with aluminum foil. Let stand for 10 minutes before serving.


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