Smoky Mac and Cheese

Prep Time: 35 minutes

Total Time: 35 minutes

Makes about 6 servings

My wife, Shannon, considers herself a connoisseur of macaroni and cheese. I don’t know that word, but I think it’s a fancy term for “expert.” That clever woman gave it my favorite flavor without even building a fire. Provolone cheese and liquid smoke create a natural smoky flavor. The Velveeta gives a creaminess that every macaroni and cheese should have.

• 3 cups dried large elbow macaroni
• 2½ cups milk
• 3½ to 4½ tablespoons all-purpose flour
• 6 slices (about 4 ounces) provolone cheese
• 4 ounces Velveeta cheese
• 3 tablespoons butter, cut into tablespoons
• 2 teaspoons Worcestershire sauce
• 1 teaspoon liquid smoke
• 1 teaspoon garlic salt
• 2 teaspoons lemon pepper
• Salt and black pepper

1. In a large pot of boiling salted water, cook the macaroni until tender. Drain and toss with a little butter or olive oil to prevent the noodles from sticking together. Cover and set aside.

2. In a 12-inch skillet, warm the milk over medium heat. Add 3½ tablespoons of the flour and stir for a few minutes until the milk thickens slightly and is smooth. Add the remaining 1 tablespoon flour, if needed, to thicken.

3. Tear the provolone into pieces and stir into the milk mixture until it melts. Cut the Velveeta into small pieces and add to the warm mixture. Add the butter. Continue stirring for a few more minutes until all the cheeses and the butter have thoroughly melted.

4. Reduce the heat to low and stir in the Worcestershire, liquid smoke, garlic salt, and lemon pepper.

5. Pour the cheese sauce over the noodles and stir well. Season with salt and pepper to taste. Serve hot.