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Steakhouse Macaroni and Cheese

Steakhouse Macaroni and Cheese

Course Main Course, Side Dish
Cuisine American
Keyword barbecue, barbeque, bbq, jamacian, mac and cheese, macaroni, macaroni and cheese, steakhouse
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 12

Ingredients

  • 1 pound Cooked Elbow Pasta
  • 6 Tablespoons Butter
  • 6 Tablespoons Flour
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 4 ounces Cream Cheese, softened (I use Philadelphia)
  • 4 ounces Cracker Barrel Aged Reserve White Cheddar Cheese, shredded *
  • 4 ounces Cracker Barrel Vermont Sharp White Cheddar Cheese, shredded *
  • 4 ounces Cracker Barrel Extra Sharp Yellow Cheddar Cheese, shredded *
  • 4 ounces Cracker Barrel Sharp Yellow Cheddar Cheese, shredded *
  • 3 cup Milk
  • 1 cup Heavy Cream
  • 2 teaspoons Worcestershire Sauce
  • 1/2 teaspoon Liquid Smoke

Crunchy Topping

  • 1 1/2 cups Panko Breadcrumbs
  • 1/2 cup Parmesan Cheese, grated (I use Kraft)
  • 1/2 teaspoon Smoked Paprika **
  • 6 Tablespoons Melted Butter

Instructions

  1. Begin cooking the elbow pasta according to the instructions for al dente, minus 1 minute. Example: if the package says al dente takes 6 minutes, cook the pasta for only 5 minutes. The pasta will absorb liquid from the cheese later, so we don't want mushy pasta.

  2. Heat the oven to 350°F. Spray a 4 quart baking pan with cooking spray.

  3. Heat a Dutch Oven or large stock pot over medium heat. Add the butter and melt.

  4. Slowly add in the flour and whisk to prevent clumping. Add the salt and pepper and cook for about 2 minutes, stirring often to prevent burning.

  5. Add in the cream cheese and stir in to let it melt.

  6. Combine the milk and heavy cream in a pourable container, like a measuring cup. Slowly pour the milk a little at a time whisking constantly to prevent clumps. Keep slowly adding the milk until all of it has been added.

  7. Add in the shredded cheddar, worcestershire sauce, and liquid smoke. Stir until all the cheese has melted. Continue to let it cook until it starts to bubble.

  8. Mix the panko breadcrumbs, parmesan cheese, smoked paprika, and melted butter in a mixing bowl.

  9. Pour the macaroni and cheese into the baking pan. Spread the breadcrumb mixture over the entire top. Place it in the oven for 30 minutes or until the breadcrumb mixture is golden brown and you see some bubbles coming up around the edges.

Recipe Notes

This recipe and be halved very easily without making any adjustment.

* The shredded cheese come to 6 cups. So you can substitute other cheeses to make up the 6 cups.

** You can add more smoked paprika to intensify the smoked flavor. You can also add some cayenne pepper for a little kick!