Tejon Smoke Mac & Cheese
Ingredients
Pine & Pepper Spices
- 10 oz. Elbow macaroni
- 5 Tbsp. Butter
- 5 Tbsp. Flour
- 2½ cups Whole milk
- 2 cups Shredded cheddar cheese
- ⅝ cup Grated Parmesan cheese
- 1¼ cups Crushed tomatoes
- 2½ Tbsp. Butter, melted (for topping)
- ⅓ cup Bread crumbs
- ⅓ cup Grated Parmesan cheese (for topping)
Directions
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1
Heat the oven to 350°F. Cook the macaroni in well-salted water according to the package directions, then drain and set aside.
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2
Meanwhile, melt the butter in a medium saucepan over medium heat. Stir in 2 tsp. of the Tejon Hickory Smoke Seasoning along with the Rubbed Sage, Mayan Sea Salt, and Coarse Black Malabar Pepper.
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3
Whisk in the flour and let it cook for a minute until smooth and golden.
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4
Slowly stream in the milk, whisking constantly, until the sauce comes to a gentle simmer and thickens.
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5
Turn off the heat and stir in the cheddar and Parmesan until silky. Fold in the cooked macaroni and the crushed tomatoes, then scrape into a buttered baking dish.
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6
For the topping, stir the melted butter, bread crumbs, Parmesan, and remaining Tejon Hickory Smoke Seasoning together and scatter evenly over the macaroni.
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7
Bake for 25 to 30 minutes, until the top is deeply golden and the edges are bubbling. Makes 5 servings.
