You are here: Home » Recipes » Smoky Mac and Cheese Smoky Mac and Cheese Recipe by Laraine PerriKitchen Tested Yield 6 servings Smoked Gouda and fire-roasted tomatoes add a double hit of smoky flavor to this luscious mac and cheese. Teresa Blackburn PrintEmail Parmesan-spiked panko crumbs add a crunchy finish, and individual ramekins mean “Yea! All mine!” Ingredients Olive oil for brushing ramekins3 tablespoons unsalted butter, divided1/2 cup panko breakcrumbs2 tablespoons plus 1/4 cup freshly grated Parmesan cheese, divided8 ounces cavatappi pasta1 tablespoon all-purpose flour2 teaspoons dry mustard2 cups whole milk3/4 teaspoon coarse salt1/4 teaspoon freshly ground black pepper4 ounces shredded smoked Gouda (about 1 cup) 3 ounces shredded sharp white Cheddar (about ¾ cup)1 (14 1/2-ounce) can diced fire-roasted tomatoes Instructions Preheat oven to 375F. Lightly oil 6 (1-cup) ramekins, and set on a baking sheet. Melt 1 tablespoon butter and combine with panko. Stir in 2 tablespoons Parmesan. Cook pasta according to package directions, undercooking by 2 minutes. While pasta is cooking, melt remaining 2 tablespoons butter in a heavy saucepan over medium-low heat. Add flour and mustard; whisk 2 minutes. Add milk, whisking to combine. Increase heat to medium and bring to a boil. Simmer, still whisking, until slightly thickened, about 3 minutes. Stir in salt and pepper and remove from heat; stir in Gouda until fully combined, then stir in Cheddar and remaining ¼ cup Parmesan. Drain tomatoes in a strainer. Drain pasta and return to pot. Add tomatoes and pour in sauce. Stir to blend. Transfer to ramekins. Sprinkle panko mixture over tops. Bake about 20 minutes, until golden and cheese is bubbling.