Red White & Que Smokehouse in Kearny is one of the best joints in Jersey. (This ensures the top will be toasty and delicious.)īake the pasta and sauce mixture in the 4-quart dish for 30-35 minutes until it is browned and the cheese is bubbling. Sprinkle the set-aside 1 cup of smoked cheddar on top of the mixture. After you’ve thoroughly mixed the pasta and sauce, pour it into a greased 4-quart (or larger) baking dish. Stir the pasta and sauce mixture together in the large pot you boiled your pasta in earlier. Mix in all of the cheese (except for a 1 cup of smoked cheddar) and whisk in the cheese until smooth and melted. Whisk the flour, milk, cream, and butter mixture until it’s smooth and add in the eggs, salt, pepper, paprika, cayenne, and BBQ rub. Add the flour, milk, and heavy cream slowly to the butter and stir over low-to-medium heat. Melt the butter in a large pot that can eventually fit all of your ingredients (including the drained pasta).
Cook pasta according to box instructions, then drain it and set it aside. *Substitute different kinds of cheese if you see fit, but make sure you get at least one smoky cheeseīring a large pot of water to a boil. Pinches of cayenne pepper (add more if you want a kick) So after much stalling and finally being happy with it, here is what I’ve cooked up during the past few years.įirst, let’s look at the ingredients you need:Ģ cups of shredded Smoked Cheddar Cheese*
I’ve posted photos and videos of my homemade mac ‘n’ cheese on social media a few times, and each time multiple people have reached out for the recipe.