I found this smoked mac and cheese recipe years ago in a magazine, and kept adding and taking away ingredients until I found the perfect combination. You can bake it in the oven, but grilling or smoking the dish is the real way to go. —Stacey Dull, Gettysburg, Ohio,
Ingredients
- 6 cups small pasta shells
- 12 ounces Velveeta, cut into small cubes
- 2 cups shredded smoked cheddar cheese, divided
- 1 cup shredded cheddar cheese
- 1 cup 2% milk
- 4 large eggs, lightly beaten
- 3/4 cup heavy whipping cream
- 2/3 cup half-and-half cream
- 1/2 cup shredded provolone cheese
- 1/2 cup shredded Colby-Monterey Jack cheese
- 1/2 cup shredded pepper jack cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon liquid smoke, optional
- Dash cayenne pepper, optional
- 8 bacon strips, cooked and crumbled, optional
image/svg+xml Text Ingredients View Recipe,
Directions
Nutrition Facts
1 cup: 403 calories, 23g fat (13g saturated fat), 117mg cholesterol, 670mg sodium, 30g carbohydrate (4g sugars, 1g fiber), 18g protein.
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Nutrition Facts
1 cup: 403 calories, 23g fat (13g saturated fat), 117mg cholesterol, 670mg sodium, 30g carbohydrate (4g sugars, 1g fiber), 18g protein.
