Ingredients
- 8 ounces elbow macaroni pasta
- 1/2 tablespoon smoked Spanish sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon hickory smoked salt
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried marjoram, crushed
- 1 (12-ounce) can evaporated milk
- 1 cup shredded sharp Cheddar
- 1/4 cup finely grated Parmesan
- 3 tablespoons thinly sliced chives, for garnish
Directions
Bring a large saucepan of salted water to a boil over medium heat. Add the macaroni and cook to al dente. Drain in a colander.
Whisk together the smoked paprika, garlic powder, hickory smoked salt, mustard powder, nutmeg, and marjoram. Set aside.
Return the saucepan to the stovetop and add evaporated milk to warm. Whisk in the spices and stir in the cheese, a handful at a time, until melted and smooth. Stir in the drained pasta and cook until creamy and hot. Transfer the macaroni to a serving bowl and sprinkle with chives before serving.
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By shannypants
Thornton, CO
on January 25, 2011
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This was a yummy departure from normal mac & cheese, but when I'm craving it, I think I'll opt for a more traditional version (i.e. my grandma's baked version. No complaints about the recipe itself - loved the smokiness, just a traditionalist when it comes to this particular thing. But very good nonetheless!
By sophie414
Glendale, CA
on October 30, 2010
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Easy and delish; a nice change from the standard mac 'n' cheese but I'm not sure kids would appreciate its smoky flavor. I used 2% evaporated milk and it cooked up nice and creamy. I think I would scale back just a tad on the smoked salt, but it could be that the Spice Islands Old Hickory Smoked Salt was unusually smoky. But it was really good!
By morecake78
Denver, 44
on June 30, 2010
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I was really pleased with this recipe. I used fat free evaporated milk and 2% sharp cheddar cheese and thought it was very creamy and rich. I also didn't use smoked paprika, just regular paprika. And finally, I didn't have marjoram so I used 1/4 t oregano and a pinch of sage. The smoked salt gave the recipe a really rich and interesting flavor. I loved it! Thanks Steph! :-
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