A rich and smoky baked macaroni and cheese dish featuring a blend of four cheeses and a hint of liquid smoke.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before baking for even cooking.
Bring a large pot of salted water to a boil and cook the macaroni until al dente. Drain and set aside.
Cooking the pasta al dente prevents it from becoming mushy during baking.
In a saucepan, melt the butter over low heat. Stir in the flour, salt, mustard, and pepper until smooth. Remove from heat.
Stir constantly to avoid lumps in the roux.
Gradually whisk in the milk until smooth. Return to heat and stir constantly for about 10 minutes until thickened. Remove from heat.
Adding the milk slowly helps maintain a smooth consistency.
Stir in the cheddar cheese, cream cheese, smoked gouda, and mozzarella until melted. Add the liquid smoke and mix well.
Mix thoroughly to ensure all the cheese is melted and evenly incorporated.
Combine the cooked macaroni with the cheese sauce in a greased casserole dish. Sprinkle paprika on top.
Mix well to coat all the pasta with the cheese sauce.
Bake in the preheated oven for 20 minutes until bubbly and golden on top.
For a crispy top, broil for an additional 2-3 minutes after baking.
Serve warm and enjoy your smoky four-cheese baked macaroni!
Garnish with fresh parsley for a pop of color and flavor.
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