CREAMY SMOKED MAC AND CHEESE

A toasty garlic-crumb topping and a whiff of smoke really make this stovetop macaroni and cheese fit for grown folks. Let’s face it: there is a lot of sad macaroni and cheese in the world. This recipe, however, elevates the humble dish. Think of all the possible ingredients you can include—even cooked crab or lobster if you want to start at the top!

Makes 6 servings

5 TABLESPOONS BUTTER

3 GARLIC CLOVES, MINCED

1 CUP PANKO BREADCRUMBS

¼ CUP GRATED PARMESAN CHEESE

1 TABLESPOON CHOPPED FRESH PARSLEY

1 POUND SPIRAL PASTA

¼ CUP ALL-PURPOSE FLOUR

1½ CUPS MILK

1 CUP HEAVY (WHIPPING) CREAM

1 TABLESPOON GARLIC POWDER

1 POUND SMOKED CHEDDAR OR GOUDA CHEESE, GRATED

SALT AND FRESHLY GROUND BLACK PEPPER

1. Melt 1 tablespoon of the butter in a skillet over low heat. Add the garlic and cook until it becomes fragrant, about 1 minute. Add the panko and toast until golden brown. Pour the breadcrumb mixture into a bowl, add the Parmesan and parsley, and stir to combine.

2. In a large pot of boiling salted water, cook the pasta al dente.

3. Meanwhile, melt the remaining 4 tablespoons butter in a large saucepan over medium-low heat. Add the flour and whisk until it starts to foam, about 2 minutes. Slowly add the milk, heavy cream, and garlic powder, whisking constantly. Keep whisking until the sauce thickens, taking care not to let it boil. Add the cheese in small batches, whisking after each until the cheese is melted. Season with salt and pepper to taste.

4. Drain the cooked pasta. Toss the pasta and cheese sauce together and stir to mix well. Serve in bowls and top with toasted breadcrumbs.

SOUTHERN SIMPLE: If you don’t have any smoked cheese, the slightest drop of natural liquid smoke flavoring can be added to the cheese sauce.