Saltgrass Steak House Smoked Macaroni & Cheese Recipe
Saltgrass Steak House Smoked Macaroni & Cheese combines tender pasta with a rich cheddar and smoked Gouda sauce, then finishes it with buttery Parmesan breadcrumbs for a creamy, smoky steakhouse side. Saltgrass currently serves Smoked Macaroni & Cheese but does not publish the cheese blend, smoking method or recipe. This home reconstruction is based on the restaurant dish and its creamy, smoky, crumb-topped presentation.
Yield: 6 Side Servings
Ingredients
Macaroni and Cheese
- 12 ounces Elbow Macaroni or Cavatappi
- Salt for pasta water
- 3 tablespoons Unsalted Butter
- 3 tablespoons All-Purpose Flour
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 2 cups freshly shredded Sharp Cheddar Cheese
- 1 cup freshly shredded Smoked Gouda Cheese
- 1/2 cup freshly grated Parmesan Cheese
- 1/2 teaspoon Kosher Salt plus more to taste
- 1/4 teaspoon freshly ground Black Pepper
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Smoked Paprika
Breadcrumb Topping
- 3/4 cup Panko Breadcrumbs
- 2 tablespoons Unsalted Butter melted
- 1/4 cup freshly grated Parmesan Cheese
- 1/4 teaspoon Smoked Paprika
Instructions
Prepare the Pasta
- Bring a large pot of generously salted water to a boil.
- Add macaroni.
- Cook until just shy of al dente according to package directions.
- Drain well.
- Set aside.
Prepare the Cheese Sauce
- Melt butter in a large saucepan over medium heat.
- Add flour.
- Whisk for about 1 minute.
- Slowly whisk in milk and heavy cream.
- Cook for 4 to 5 minutes, whisking frequently, until slightly thickened.
- Reduce heat to low.
- Add cheddar and smoked Gouda a handful at a time, stirring until completely melted before adding more.
- Stir in Parmesan, salt, black pepper, garlic powder and smoked paprika.
- Remove from heat.
Assemble the Macaroni and Cheese
- Add drained macaroni to the cheese sauce.
- Stir gently until thoroughly coated.
- Transfer to a lightly buttered baking dish or individual oven-safe skillets.
Prepare the Breadcrumb Topping
- Add panko, melted butter, Parmesan and smoked paprika to a small bowl.
- Stir until evenly combined.
- Sprinkle over the macaroni and cheese.
- Bake and Serve
- Preheat oven to 400°F.
- Bake for 10 to 12 minutes, until hot and bubbling around the edges.
- Broil for 1 to 2 minutes, until the breadcrumb topping is golden brown.
- Watch carefully so it does not burn.
- Serve immediately.
Notes
- For the easiest version, skip the breadcrumb mixture and sprinkle the top with seasoned panko or crushed buttery crackers before baking.
- Saltgrass does not disclose what creates the smoke flavor in its restaurant version. Smoked Gouda provides a strong restaurant-style result without requiring a smoker or liquid smoke, and keeps this recipe practical for an ordinary home kitchen.