Vegetarian
Smoky Macaroni and Cheese
- Prep time 45 minutes
- Cook time 45 minutes
- Serves 8
Author Notes
Entering this recipe because I want to document changes I made to the Smoky Mac N Cheese recipe submitted by EPICUREANODYSSEY, which I loved, and I'm not a big fan of mac 'n' cheese. This copycat includes changes made mostly because, like many others, I'm cooking from my pantry, tho some are just my personal preferences. —June
What You'll Need
Ingredients
-
10 ounces
elbow macaroni
-
12 ounces
evaporated milk
-
1/2 cup
2% milk
-
1 teaspoon
Dijon mustard
-
1/2 teaspoon
chipotle puree
-
1 1/2 teaspoons
smoked paprika
-
6 ounces
shredded cheddar cheese
-
1 ounce
Velveeta, cubed
-
2
15 ounce cans petite diced tomatoes, drained
-
3/4 cup
whole-wheat panko bread crumbs
-
3/4 cup
grated Parmesan cheese
-
4 tablespoons
butter, divided
-
2 tablespoons
flour
Directions
- Cook macaroni according to package instructions for al dente. Drain into colander, stirring gently to allow water to drain out of individual pieces. Don't rinse.
- Set the macaroni aside. (The macaroni will stick together, but, when added to the cheese sauce, will easily separate. Setting the macaroni aside in the colander allows use of the pasta pan to make the cheese sauce, saving a pan to wash. Yay!)
- Preheat oven to 350*. Grease a baking dish. (The first time I made this, I used 9 ounces of macaroni and a 9X13 Pyrex baking dish, which was so full, I put some into an individual Corning Ware casserole, to avoid bubbled-over cheese sauce in the bottom of my oven. Be prepared to use a larger or deeper baking dish, or a second small dish.)
- Bake 20-30 minutes or until edges are bubbly and top is golden brown. (If using an additional small dish, check earlier.)
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