Smoky Mac and Cheese
 
Makes about 6 servings
Ingredients
  • 2 quarts water
  • 3 teaspoons kosher salt, divided
  • 8 ounces penne pasta
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2½ cups whole milk
  • 1 teaspoon hot sauce
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • 1½ cups shredded smoked Gouda cheese, divided
  • ½ pound pulled smoked chicken
Instructions
  1. In a medium Dutch oven, bring 2 quarts water and 1½ teaspoons salt to a boil over high heat. Stir in pasta. Cook, stirring occasionally, until almost tender, about 8 minutes. Drain.
  2. Preheat oven to 350°. Spray a broiler-safe 2-quart baking dish with cooking spray.
  3. In the same Dutch oven, melt butter over medium heat; whisk in flour. Cook over medium heat, whisking constantly, for 1 minute. Whisk in milk, hot sauce, smoked paprika, pepper, and remaining 1½ teaspoons salt. Bring to a gentle boil over medium-high heat, whisking constantly. Reduce heat to medium-low; cook, whisking constantly, until slightly thickened, about 2 minutes. Remove from heat. Add 1 cup cheese, stirring until cheese melts. Stir in chicken and pasta. Spoon into prepared baking dish. Sprinkle with remaining ½ cup cheese.
  4. Bake until cheese melts and mixture is bubbly, about 20 minutes.
  5. Preheat broiler.
  6. Broil until lightly browned, about 2 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/smoky-mac-and-cheese/