Name: Smoked Cheddar and Creole Mac and Cheese
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 to 10 servings
Cuisine: american
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.

Recipe courtesy of Jurnee Smollett

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