Description
This Smoked Baked Mac and Cheese Rigatoni recipe offers a delightful twist on a classic comfort food. It combines creamy macaroni and cheese with the unique flavors of smoked cheese and baked rigatoni, creating a delicious and crowd-pleasing dish.
Ingredients
- 3 cups rigatoni pasta
- 2 cups smoked cheese (cheddar or gouda, shredded)
- 1 cup sharp cheddar cheese (shredded)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 cup bread crumbs (for topping)
- ¼ cup fresh parsley (chopped, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the rigatoni in a large pot of boiling salted water until al dente. Drain and set aside.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and bubbly.
- Gradually whisk in the whole milk, stirring constantly until the mixture thickens, about 4-5 minutes.
- Stir in the garlic powder, onion powder, salt, black pepper, and smoked paprika.
- Remove the saucepan from heat and mix in the smoked cheese and sharp cheddar cheese until melted and fully combined.
- Add the cooked rigatoni to the cheese sauce, stirring until the pasta is well coated.
- Pour the macaroni and cheese mixture into a greased 9×13-inch baking dish, spreading it evenly.
- In a small bowl, combine bread crumbs with a tablespoon of melted butter. Sprinkle this mixture over the pasta for a crispy topping.
- Bake for 25-30 minutes, or until the top is golden brown and the dish is bubbling.
- Remove from the oven, let cool for a few minutes, and garnish with freshly chopped parsley before serving.
Notes
- Experiment with different smoked cheeses like smoked gouda or smoked provolone for varied flavors in your smoked baked mac and cheese.
- Add cooked bacon pieces or crisped prosciutto for extra crunch and flavor.
- For a spicier smoked mac and cheese, sprinkle in cayenne pepper or crushed red pepper flakes.
- Fresh thyme or rosemary can be added for aromatic flavors.
- Serve this smoked cheesy pasta bake with a fresh green salad or roasted vegetables to balance the richness.
- Store leftovers in an airtight container in the refrigerator for up to three days.
- You can freeze the unbaked dish for up to three months. Thaw overnight and bake as instructed.
- Consider using a large pot, large saucepan, whisk, 9×13-inch baking dish, and spatula for easier preparation of this homemade smoked mac and cheese.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 460 kcal
- Sugar: No data
- Sodium: No data
- Fat: 25g
- Saturated Fat: No data
- Unsaturated Fat: No data
- Trans Fat: No data
- Carbohydrates: No data
- Fiber: No data
- Protein: 21g
- Cholesterol: No data
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