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Snoop Dogg Mac and Cheese

This creamy and smoky mac and cheese features al dente elbow macaroni coated in a velvety cheddar cheese sauce infused with garlic and smoked paprika. The dish boasts a rich, gooey texture with a subtle smoky depth, finished with a tangy hot sauce kick for an irresistible comfort food experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz elbow macaroni uncooked
  • 2 tbsp butter unsalted
  • 2 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1.5 cups milk whole or 2%
  • 2 cups shredded cheddar cheese sharp or mild
  • 1/2 tsp smoked paprika optional
  • dash hot sauce hot sauce adjust to taste

Equipment

  • Large pot
  • Heavy-bottomed pan
  • Whisk
  • Measuring cups/spoons
  • Grater

Method
 

  1. Bring a large pot of salted water to a boil, then cook the elbow macaroni until al dente, about 8 minutes. Drain and set aside.
  2. In a heavy-bottomed pan, melt the butter over medium heat until it starts to bubble and releases a fragrant aroma, about 2 minutes.
  3. Add the minced garlic and smoked paprika to the melted butter. Cook, stirring constantly, until the garlic turns golden and fragrant, about 30 seconds.
  4. Whisk in the flour to create a roux, stirring constantly for about 1 minute until the mixture is smooth and slightly golden.
  5. Gradually pour in the milk, whisking continuously to prevent lumps. Cook, whisking often, until the sauce thickens and bubbles gently, about 5 minutes.
  6. Lower the heat and add the shredded cheddar cheese and a dash of hot sauce. Stir until the cheese melts into a smooth, velvety sauce.
  7. Fold the cooked pasta into the cheese sauce, ensuring every piece is coated with the creamy, smoky cheese mixture.
  8. Taste the dish and adjust seasoning with more hot sauce or salt as desired. Serve immediately while hot and gooey.

Notes

For an extra smoky flavor, sprinkle a little extra smoked paprika on top before serving. Keep the cheese sauce on low heat to prevent separation. Best enjoyed immediately for maximum gooeyness.