There will forever be a discussion, argument, debate or just general conversation about what constitutes the best Mac & Cheese out there. Scour the internet and you can find all types of delicious recipes. This recipe will not claim to have won any world titles or trophies, but it is damn good. We call it our homemade Deluxe Four Cheese Mac & Cheese (IF YOU COUNT CREAM CHEESE). This recipe is more than just a recipe, it is a labor of love that my wife has strived to perfect over the years. Most recently, she has allowed me to place it in the smoker but she pretty much wards me off with all that is holy from this recipe. I had to remind her that because we are married, I own half the intellectual property of th      e recipe so that I would be allowed to share this with you. Please, handle it with care.

Ingredients

•  32 oz elbow macaroni, cooked (or other tubular pasta)
• 2 tbsp extra virgin olive oil
• 12 tbsp butter
• 2/3 cup all purpose flour
• 6 cups whole milk
• 2 cup heavy whipping cream
• 3 cups sharp cheddar cheese shredded
• 4 cups pepper jack cheese shredded
• 4 cups monterey jack cheese shredded
• 3 cups Mozzarella cheese shredded
• salt and pepper to taste
• Topping
• 3 cups panko crumbs
• 8 tbsp butter melted
• 1 cup Parmesan cheese shredded
• 1/2 tsp smoked paprika (or regular paprika)

Most important thing about this recipe is that all cheese must be grated fresh. Often I grate 2/3 of the cheese on the fine shredder and 1/3 being the topping on the course shredder.

Mix the cheese throughout the recipe, but for the course grated for the topping 1/2 of it should be sharp white cheddar.

This can be done the night before.

Boil pasta to al dente immediately, drain and place in an ice bath. Once pasta is cooled you can drain but coat it with 2 tbsp olive oil to prevent it from swelling during baking.

Have all of your ingredients ready and prepared before you start the roux as once you start you cannot stop mixing or you will break the roux and end up with an oily mess. Note the cheese selected was done after many attempts. This combination was the least likely to break  the roux.

For this cheese sauce based roux the milk/cream should be at room temperature or it can be slightly warmed. This is due to the volume of the sauce, it will not thicken or mix properly with cold milk/cream.

Preheat your smoker or oven to 350.

Butter your giant foil tray or two 9×13 pans Generously. 

To start the roux add the butter to a semi hot pan, between medium and medium high heat. Once butter is melted add the flour slowly. Mix thoroughly until all flour is absorbed into the butter without clumps. Stir with a Whisk for about a minute then cover and leave for about 2. This is to cook the flour a bit and add a bit of a Nutty flavor.

You will see the flour mixture bubbling all over when it’s time to add the milk/cream.

Slowly add in the milk/cream mixture, whisking it in continuously to prevent clumps. Once liquid is mixed let cook for about 3 or so minutes while whisking to bring mixture up to temp.

From there slowly Incorporate 2/3 of cheese that was finely grated. Also add in salt, garlic powder,  white pepper to taste. Once cheese is all incorporated, continue to whisk for another 3 to 5 minutes. Once slightly Thickened turn off heat and combine cheese sauce with pasta.

Once pasta and cheese sauce are thoroughly mixed add half of mac and cheese on baking vessel(s). Sprinkle with coarse cheese until thoroughly covered and top with the rest of the mac.

Prepare topping by melting butter and combining with panko, seasonings,  and parm cheese mixture.

Sprinkle this to ensure there is a full layer on top and pop in your oven for 30 to 50 mins depending on size of trays. You’ll know it’s ready when the kitchen smells like heaven and the crust has a beautiful golden brown. Serve what should be a smooth, creamy side dish to compliment your stellar meat or have it by itself.