Smoked Mac’n’Cheese

• Pre-heat oven to 350

Cook Pasta

• Bring a large pot of heavily salted water to a boil over high heat.
• Add the pasta and cook until it’s done. (just on the edge of being overdone), then drain and rinse with cold water; set aside

To make the béchamel, white sauce based for cheese sauce

• To a large, heavy-bottomed saucepan, melt the butter over medium heat.
• Add finely minced garlic and cook for about 2 minutes.
• Add the flour, Italian herbs, salt, white pepper and whisk constantly until the mixture turns light beige in color, about 3 minutes. Remove from the heat.
• While whisking constantly, slowly add milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.)
• Return the saucepan to medium heat, whisking constantly, and cook until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes. Stirring constantly bring to a boil and immediately remove from heat.
• Add all the cheeses. Stir until they have melted. The residual heat will be enough to melt the cheese.
• Check for seasoning and adjust, remembering that smoked cheese can be a little on the salty side.
• Add macaroni and stir well.
• Transfer to a baking dish
• Lightly sprinkle, nutmeg and Italian seasoning and smoked paprika (optional)
• Bake for 25-30 minutes until bubbling and slightly golden on top.