Smoky Mac 'n Cheese Recipe -
Smoky Mac 'n Cheese Recipe
  • READY IN 55 mins

Smoky Mac 'n Cheese

Recipe by  

"Smoked Cheddar and Muir Glen® fire roasted tomatoes are the secret ingredients that give this updated mac 'n cheese its intense flavor."

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Ingredients Edit and Save

Original recipe makes 8 (1 1/4 cup) servings Change Servings
  • PREP

    30 mins

    55 mins


  1. Cook and drain macaroni as directed on box. Return to saucepan; keep warm.
  2. Meanwhile, heat oven to 375 degrees F. Spray 13x9-inch glass baking dish with cooking spray. In 2-quart saucepan, heat cream, mustard, salt and red pepper to boiling. Reduce heat; stir in Cheddar cheese with wire whisk until smooth. Pour sauce over macaroni. Stir in tomatoes and onions. Pour into baking dish. In small bowl, stir together Parmesan cheese and bread crumbs; stir in oil. Sprinkle over top of macaroni mixture.
  3. Bake 20 to 25 minutes or until edges are bubbly and top is golden brown.
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  • High Altitude (3500-6500 ft): Bake 18-23 min.
  • Success Tip: Be sure to use whipping cream when making the sauce for this decadent mac 'n cheese. Milk or half-and-half are more likely to curdle when combined with acidic ingredients like tomatoes.

Reviews More Reviews

Most Helpful Positive Review
Jan 10, 2007

This is a WONDERFUL mac'n'cheese recipe and very simple to make. I found the smoked cheddar in the deli/gourmet section of the supermarket and grated it myself. I made sure to use whipping cream as suggested in the recipe. I did not make any change whatsoever to the recipe, and it came out perfect. I will be making this recipe again.

Most Helpful Critical Review
Sep 05, 2011

Not a keeper, IMO. While I cut down the amount of smoked cheddar by subbing 1/2 sharp, it wasn't very "cheesy". Wouldn't recommend.

Oct 20, 2007

This is a great recipe. I doubled the amount of sauce because I prefer a creamier mac 'n cheese. I also used whole wheat elbows and drained the tomatoes so that the sauce wasn't overwhelmed with a tomato taste.

Jan 04, 2012

This is really really delicious. I have made this several times. I add 1/2 cup milk because I like it creamier. When I can't find / don't want to pay for smoked cheddar I add 1 - 2 tsp liquid smoke (which I've never been a fan of but it works really well in this dish), I have also used a Tablespoon or so of pureed chipotle peppers for the heat. Yum. Great recipe!

Nov 06, 2007

i added some sweet italian sausage and fresh basil which made tasted fantastic

Feb 03, 2011

OMGoodness! Be prepared to lick the spoon and pot after and during this one! I used table cream (18%) and it didn't curdle. I only used 1/4 of the cheese called for as the smoked cheddar and the other 3/4 cheese asked for I used old cheddar. I used 1 can of fire roasted tomatoes because that's all I had. Next time I will try bacon in this and some fresh cut tomatoes sprinkled on top when serving:) Kids Looovved it!

Aug 19, 2009

love it but I cheat completely, using this recipe just as a base. I can only imagine how fabulous it would be if I didn't cheat. I just used a box of plain ole Kraft Mac n Cheese, then added the mustard, green onions, smoke flavoring, drained tomatoes, etc. Basically just a doctored up box of mac n cheese but fabulous!

Oct 07, 2013

Made it for the first time tonight. Used panko instead of the regular breadcrumbs, will make it again but might need to tweak it a bit....


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  • Calories
  • 492 kcal
  • 25%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 94 mg
  • 31%
  • Fat
  • 29.2 g
  • 45%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 16.4 g
  • 33%
  • Sodium
  • 644 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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