Macaroni and Smoked Cheddar Cheese

Macaroni and smoked cheddar cheese
Diana Rattray
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Servings: 6 servings
Nutrition Facts (per serving)
710 Calories
55g Fat
34g Carbs
21g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 710
% Daily Value*
Total Fat 55g 70%
Saturated Fat 32g 162%
Cholesterol 149mg 50%
Sodium 702mg 31%
Total Carbohydrate 34g 13%
Dietary Fiber 2g 6%
Total Sugars 6g
Protein 21g
Vitamin C 0mg 1%
Calcium 548mg 42%
Iron 2mg 10%
Potassium 229mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an easy macaroni and cheese recipe with a flavor twist. Smoked cheddar gives this macaroni and cheese a unique smoky flavor, and a little process American cheese keeps it smooth and creamy. We topped the macaroni and cheese casserole with breadcrumbs (pictured)​ but feel free to omit the topping or top it with extra shredded cheddar cheese.


  • 8 ounces elbow macaroni

  • 4 tablespoons (2-ounces) unsalted butter

  • 1/4 cup all-purpose flour

  • 1 teaspoon salt, more as needed

  • 1/4 teaspoon freshly ground black pepper

  • 1 teaspoon dry mustard

  • 2 cups milk

  • 8 ounces shredded smoked cheddar cheese, about 2 cups

  • 4 ounces shredded American process cheese, about 1 cup

For the topping:

  • 1 cup soft fresh breadcrumbs

  • 2 tablespoons (1-ounce) unsalted butter, melted

  • 1 dash paprika

Steps to Make It

  1. Heat oven to 350 F.

  2. Lightly butter a 2 1/2-quart baking dish. 

  3. Cook macaroni in boiling salted water following the package directions. Drain the pasta thoroughly and set aside.

  4. In a large saucepan over medium-low heat, melt butter; add flour and stir until blended. Stir in salt, pepper, and mustard. Gradually stir in the milk and continue cooking, stirring, until mixture is thickened. Stir in cheeses until melted and smooth. Add the macaroni and stir to blend.​

  5. Spoon the macaroni and cheese mixture into the prepared baking dish.

  6. Combine breadcrumbs and melted butter, tossing to coat well; sprinkle over the macaroni mixture. Lightly sprinkle with paprika.

  7. Bake for 25 minutes, or until browned and bubbly.


  • This recipe is easily doubled for a large family or potluck affair.
  • If you have family visiting and wonder what to make, you can't go wrong with macaroni and cheese. A plate of macaroni and cheese will please everyone, from the youngest kids to the oldest adults.

Recipe Variations

  • Omit the breadcrumb topping and top with an extra 1/2 to 1 cup of shredded cheddar cheese. Sprinkle with paprika, if desired.
  • Add diced leftover ham or crumbled bacon to the cheese sauce for a hearty main dish casserole.
  • Omit the breadcrumb topping and top with an extra 1/2 to 1 cup of shredded cheddar cheese. Sprinkle with paprika, if desired.