This rich macaroni combines the savory flavors of Swiss, Monterey 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
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.

    Advertisement
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Meanwhile, melt the butter in a large saucepan over medium heat. Stir in the onion, and cook for 3 minutes until it begins to soften. Add the garlic, and continue cooking until the onion has softened and turned translucent, about 2 minutes more. Slowly stir in the flour, and cook, stirring constantly for 5 minutes.

  • Stir in the half-and-half and milk, and bring to a simmer. Reduce heat to medium-low and stir in mustard powder and liquid smoke; simmer for 10 minutes, stirring occasionally. Add 1 cup of Parmesan cheese, along with the cream cheese, Swiss, Monterey Jack, and Cheddar cheeses; stir until melted. Season to taste with salt and pepper, then stir in the drained macaroni noodles. Pour into the prepared baking dish. Sprinkle the remaining 1/2 cup of Parmesan cheese and breadcrumbs over the macaroni

  • Bake in preheated oven until bubbly and brown, about 30 minutes. Remove from the oven and allow to stand 5 to 10 minutes before serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

638.2 calories; 28.7 g protein; 45.9 g carbohydrates; 111 mg cholesterol; 656.7 mg sodium. Full Nutrition

Reviews (158)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/16/2008
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! Read More
(110)

Most helpful critical review

Rating: 3 stars
05/21/2008
I followed this recipe. It came out WAY to dry and I had to add ALOT more milk. The flavor was just OK. Read More
(14)
205 Ratings
  • 5 star values: 113
  • 4 star values: 60
  • 3 star values: 19
  • 2 star values: 9
  • 1 star values: 4
Rating: 4 stars
05/16/2008
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! Read More
(110)
Rating: 5 stars
10/20/2008
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! Read More
(93)
Rating: 5 stars
03/06/2008
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 Read More
(80)
Advertisement
Rating: 5 stars
04/18/2008
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! Read More
(42)
Rating: 5 stars
07/25/2011
I made this along with meatloaf tonight and it was amazing! I don't know what those 1 star raters are talking about. I did make a change or two. The first change I made was to the roux. I did not add 1/4 cup flour because in my experience with making mac and cheese too much flour will make it dry no matter how much liquid you use. I instead melted the butter cooked the onion and garlic then slowly drizzled in the flour and stopped at a certain point. Then after that I let it cook for 5 minutes stirring constantly. Then I added the milk and half and half and cooked for ten minutes. After that I did the following in order with the pan on low on the stove: I added the cream cheese stirring until the mixture was smooth then I added the Parmesan and mixed until smooth then I added the cheddar in three parts mixing until smooth after every addition then I added the Monterrey jack in three parts stirring until smooth after every addition then added the Swiss in three parts stirring until smooth after every addition. Then I added the pasta. I omitted the smoked flavor and the bread crumb topping and I added seasoning salt and black pepper to the roux before I added the cheese. This was a nice recipe and there is no reason why if you follow my tips that you cannot achieve smooth sauce. Remember adding cold ingredients to a hot sauce when the pan is off the stove is going to yield griddy results. This is just experience over 19 years I started when I was 8 years old. Read More
(32)
Rating: 5 stars
05/11/2008
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! Read More
(26)
Advertisement
Rating: 5 stars
01/11/2011
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! Read More
(23)
Rating: 4 stars
05/18/2008
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. Read More
(18)
Rating: 5 stars
07/01/2008
This was SOOO good!!! I followed the recipe pretty much except that I didn't have Swiss so I used a "fiesta" mix of shredded cheese (Monterey Jack Asiago etc.) and I didn't top it with breadcrumbs. I've never had mac and cheese with liquid smoke but it was absolutely delicious and I love the flavor it added. I'll definitely be making this again! Read More
(17)
Rating: 3 stars
05/21/2008
I followed this recipe. It came out WAY to dry and I had to add ALOT more milk. The flavor was just OK. Read More
(14)