Wendy's Smoked Mac'n'Cheese (v & gf options)

The comforting goodness of mac'n'cheese is elevated to a new level with the addition of the rich, smoky flavor and creamy velvet texture of Dutch Gouda cheese. Along with both sharp and mild smoked cheddar cheeses. This is one of my signature dishes and I'm sharing my secret you today.

Course Appetizer, Entree, Side Dish, small plate

Cuisine American, British

Keyword cheese, cheese sauce, comfort food, mac and cheese

Prep Time 20

Cook Time 30

Servings people

Calories 892kcal

Author Dr. Wendy Dearborne

Ingredients

3 tbsp butter unsalted
1 clove garlic finely minced
3/4 tsp Italian herbs 1/4 tsp reserved optional
1/2 tsp salt
1/2 tsp white pepper
3 tbsp all purpose flour
4 cups 1/2 & 1/2 have a little more on hand
4-6 oz smoked Gouda grated
4-6 oz sharp smoked cheese grated
4-6 oz mild white cheddar cheese grated
8 oz or 2 cups large elbow macaroni
1/4 tsp Nutmeg freshly grated optional
1/4 tsp Smoked paprika optional

Instructions

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.

Video

Notes

Use good quality cheddar cheese. Make sure that your béchamel isn’t too thick before you add the cheese, if it is, thin it out with more milk or water. When the cheese melts it will bring the sauce to the correct consistency and thickness.

Make sure there is more sauce than macaroni and mix well.

This is one of my signature dishes and my secret is making sure that there is enough sauce to fill each elbow. In short, the macaroni needs to be drowning in the cheese sauce!

The macaroni needs to be cooked until soft and tender, but not mushy and falling a part.

Vegan Option
This dish can be veganized by using a plant based milk and nutritional yeast.

Gluten Free
Using potato starch to make the roux and a good quality gf pasta.

Nutrition