Smoked W Sauce Mac & Cheese
Bear & Burton’s
15 minutes
20 minutes
Creamy, gooey, and packed with bold flavor, this mac & cheese isn’t just a side—it’s a main character. The secret? A splash of Bear & Burton’s W Sauce for deep, savory punch, and a hit of smoked paprika to bring that BBQ pit energy indoors.
Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar, shredded
- 1 cup Monterey Jack or Gruyère, shredded
- 2 tbsp Bear & Burton’s W Sauce
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt & cracked black pepper, to taste
- ½ cup panko breadcrumbs (optional topping)
- 1 tbsp melted butter (for topping)
Directions
- Boil the Pasta:
- Cook macaroni in salted water until just al dente. Drain and set aside.
- Make the Roux:
- In a large saucepan, melt butter over medium heat. Whisk in flour and stir constantly for 1–2 minutes to cook out the raw taste.
- Build the Sauce:
- Slowly whisk in milk and cream. Simmer until thickened, about 3–4 minutes. Lower heat and stir in cheese by the handful until melted and smooth.
- Flavor It Up:
- Add W Sauce, smoked paprika, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
- Combine:
- Fold the cooked pasta into the cheese sauce until fully coated. For stovetop mac, serve immediately. For baked mac, move to the next step.
- Optional Bake:
- Pour mac into a buttered baking dish. Toss panko with melted butter and sprinkle over the top. Broil for 2–3 minutes or bake at 375°F for 15 minutes until golden and bubbling.