Recipe courtesy of
Smoked Cheddar and Creole Mac and Cheese
Total:
40 min
Active:
40 min
Yield:
8 to 10 servings
Level:
Easy
Total:
40 min
Active:
40 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Directions

In a large pot of salted boiling water, cook the pasta until al dente, 8 to 10 minutes. Drain and reserve.

Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Add the panko and stir constantly with a wooden spoon, toasting until golden brown, about 4 minutes. Remove from the heat and cool.

In a separate large pot, melt the butter over medium heat. Add the flour and whisk vigorously to combine, being careful not to burn the mixture, 1 to 2 minutes. Gradually pour in the milk, whisking constantly to avoid lumps. Bring the bechamel to a simmer, and cook to thicken, 4 to 6 minutes. Add the Creole seasoning and dill.

Place the egg in a medium bowl. Remove 1/3 cup of the bechamel sauce and whisk it into the egg to temper. Then add the egg-bechamel mixture back into the pot and whisk to combine. Gradually add the smoked Cheddar, Monterey jack and pepper jack, whisking to maintain a smooth texture and avoid clumping. Stir in the cooked pasta.

Spoon the warm mac and cheese into a serving bowl. Top with the panko breadcrumbs.

IDEAS YOU'LL LOVE

Macaroni and Cheddar Cheese

Recipe courtesy of Rachael Ray

Lobster Mac and Cheese

Recipe courtesy of Ina Garten

Baked Macaroni and Cheese

Recipe courtesy of Trisha Yearwood

Macaroni and Cheese

Recipe courtesy of Ree Drummond

Mac And Four Cheeses

Recipe courtesy of Ree Drummond

Mac and Cheese

Recipe courtesy of Ina Garten

Jalapeno Popper Orzo Mac-n-Cheese

Recipe courtesy of Rachael Ray

Macaroni and 4 Cheeses

Recipe courtesy of Ellie Krieger

Macaroni and Cheese

Recipe courtesy of Michael Symon

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking