| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 8 ounces elbow macaroni pasta
- 1/2 tablespoon smoked Spanish sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon hickory smoked salt
- 1/2 teaspoon mustard powder
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried marjoram, crushed
- 1 (12-ounce) can evaporated milk
- 1 cup shredded sharp Cheddar
- 1/4 cup finely grated Parmesan
- 3 tablespoons thinly sliced chives, for garnish
Instructions
- Bring a large saucepan of salted water to a boil over medium heat. Add the macaroni and cook to al dente. Drain in a colander.
- Whisk together the smoked paprika, garlic powder, hickory smoked salt, mustard powder, nutmeg, and marjoram. Set aside.
- Return the saucepan to the stovetop and add evaporated milk to warm. Whisk in the spices and stir in the cheese, a handful at a time, until melted and smooth. Stir in the drained pasta and cook until creamy and hot. Transfer the macaroni to a serving bowl and sprinkle with chives before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 397 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 19 g |
| Cholesterol | 38 mg |
| Sodium | 378 mg |
Reviews
This was a yummy departure from normal mac & cheese, but when I’m craving it, I think I’ll opt for a more traditional version (i.e. my grandma’s baked version). No complaints about the recipe itself – loved the smokiness, just a traditionalist when it comes to this particular thing. But very good nonetheless!
Easy and delish; a nice change from the standard mac ‘n’ cheese but I’m not sure kids would appreciate its smoky flavor. I used 2% evaporated milk and it cooked up nice and creamy. I think I would scale back just a tad on the smoked salt, but it could be that the Spice Islands Old Hickory Smoked Salt was unusually smoky. But it was really good!
I was really pleased with this recipe. I used fat free evaporated milk and 2% sharp cheddar cheese and thought it was very creamy and rich. I also didn’t use smoked paprika, just regular paprika. And finally, I didn’t have marjoram so I used 1/4 t oregano and a pinch of sage. The smoked salt gave the recipe a really rich and interesting flavor. I loved it! Thanks Steph! 🙂
paprika, and smoky salt DO NOT go into mac n cheese…..ewwwww….nutmeg and salt and pepper is the bomb. sorry steph…it’s gross.
I changed the recipe a bit to fit the ingredients i had available to me. I was unable to find the smoke salt nor the smoked paprika, so I used a smoked Gouda cheese with bacon in place of the cheddar and it was amazing. Even tho it was a bit different it was a great base recipe to work off of and add personal touches. thanks so much.
Loved this version of an old favorite. Gets better as it sets…the flavor seems to intensify. Would definitely make it again and I can’t wait to try it on friends at a gathering.
Saw this episode this morning and (surprisingly) had all the spices on hand. (I subbed a little less oregano for marjoram) I bought smoked salt and smoked paprika awhile back just because they sounded interesting, and thought this was the perfect time to try them! It was tasty mac and cheese, with a strong smoky flavor. it’s not quite as “comforting” as regular mac and cheese, but my husband and I enjoyed it. I used fat free evaporated milk because it’s what I had on hand, and it wasn’t as creamy as I would have liked so I would go with regular evaporated milk next time. I added a little half-n-half at the end just to cream it up a bit. Overall very different and good!