Recipe: Smoky Hills Stovetop Mac’n Cheese
This classic with a smoky kick is super fast and simple to make. It's sure to be a hit with the whole family whether you serve it on it's own for an easy lunch or as a side - it's also a great addition to a BBQ feast.
- 8 oz. elbow pasta
- 1 1/2 tsp. Smoked Spanish Sweet Paprika
- 1/4 tsp. Regular Yellow Mustard Powder
- 2 tsp. flour
- 1/4 tsp. Ground Grenada Nutmeg
- 1-12 oz. can evaporated milk*
- 3 Tbsp. Smoky Hills Cheese Powder
- 2 Tbsp. Four Cheese Tableside Sprinkle
- 1 slice creamy cheese (American or Babybel)
- 2 Tbsp. butter
*You can make your own evaporated milk by heating 16 oz. of 2% milk over low heat. Do not boil, but simmer slowly until it reduces down to about a 1/3 of its original amount.
Cook pasta according to package directions. In a heat proof bowl, combine paprika, mustard powder, flour and nutmeg. Set aside. In a saucepan over medium-low heat, warm evaporated milk. Once warm, slowly whisk milk into dry mixture to prevent lumps. Transfer back into saucepan, continuing to heat. Slowly incorporate cheese powders into the saucepan, whisking to prevent lumps. Add chopped cheese and butter and stir until melted. Drain pasta and thoroughly mix into cheese mixture. Heat through and serve immediately.