"This rich macaroni combines the savory flavors of Swiss, Monetary Jack, sharp Cheddar and Parmesan cheeses along with sauteed garlic and onion to make a creamy sauce to die for. Add a little liquid smoke for a, well, smoky taste." — eshel
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1 (12 ounce) package
1 1/2 tablespoons
1 1/2 cups
dry mustard powder
liquid smoke flavoring
grated Parmesan cheese
1 (8 ounce) package
cream cheese, cubed
shredded Swiss cheese
shredded Monterey Jack cheese
shredded sharp Cheddar cheese
salt and pepper to taste
grated Parmesan cheese
Some wise advice when making this recipe would be to make sure you have all your ingredients out and all your cheeses shredded before beginning,because you need to stir the flour mixture continuously. This recipe does not take long to prepare, and the sauce is very rich, with all the cheeses. Also, the liquid smoke is a necessary ingredient for the smokey flavor this recipe is intending to deliver. Although I feel this is a delightful tasting dish, I enjoy traditional mac & cheese a bit better. Sometimes a shot of liquid smoke to regular mac & cheese lends a great flavor. But I enjoyed the experience of trying the different cheeses in this recipe, such as the swiss, which I had never used in a mac & cheese recipe. All said and done, I would make this again for a change of pace. Thanks for sharing!
I followed this recipe. It came out WAY to dry and I had to add ALOT more milk. The flavor was just OK.
This. Is. Awesome!
I wanted to sneak some veggies in for my kids, so I cut the macaroni in half and did a 12 oz. package of cauliflower I blanched for a couple minutes. I also sauteed a couple large handfuls of matchstick carrots in with the onion and garlic. My kids aren't big on cream cheese in their macaroni, so I used 1/2 c. of sour cream, which was a nice touch, and I also added a little Frank's. Everything else I kept the same. Very, very good. You couldn't tell that there was cauliflower or carrots in it. My kids and husband inhaled it and asked for more. I will suggest that if you make this, you might want to half it unless you have a big family. This fills a large 9x13 baking dish!
TIP: If you chop the cauliflower in small pieces, it unnoticable when you add it to macaroni dishes!
WOW, this was really good, I used provolone in place of the swiss, because I really dont like swiss. I bet gruyer would be nice, anywhoo, I did not use the liquid smoke, but i did use roasted garlic instead to give it a deeper flavor, omg, with the breadcrumbs and parm on top, to die for!thx
This was a wonderful mac and cheese recipe! I followed it exactly, w/one exception...i did not use the liquid smoke simply bc I did not have any. It was still delicious...it reminded me of my mom's homemade recipe...i will definitely make again...also easy for a beginner cook, and great for picky eaters like my husband!
I try a lot of mac & cheese recipes and really enjoyed this one. I've never used cream cheese before, but it really gives the sauce a smooth creamy texture. To enhance the smokiness I added 1/2 tsp. smoked paprika and crumbled bacon. I would definitely make this again!
This Mac and Cheese is the BEST!!!!!!! I usually make changes to all my recipes but there was no need for this one! This is PERFECTION! Thanks for such an amazing recipe! Will be using this tasty dish for all occasions!
This recipe was only ok for me, but my husband loved it so it got 4 stars. I really liked the addition of the liquid smoke. The texture left a little to be desired for me, a little too thick. Worth a shot if you are looking for something a little different.
* Percent Daily Values are based on a 2,000 calorie diet.
Smoky Four Cheese Macaroni Bake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 339
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