Recipe courtesy of Jurnee Smollett-Bell
Smoked Cheddar and Creole Mac and Cheese
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 8 to 10 servings
- Level: Easy
- Total: 40 min
- Active: 40 min
- Yield: 8 to 10 servings
Ingredients
Kosher salt
1 pound medium macaroni shells
2 tablespoons olive oil
2 cups panko breadcrumbs
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
2 cups whole milk
2 tablespoons Jake's Creole Seasoning or store-bought creole spice blend
2 tablespoons dried dill
1 large egg, beaten
2 cups shredded smoked Cheddar
2 cups shredded Monterey jack
2 cups shredded pepper jack
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.
