• 2 Capital King Jalapeno Cheddar Smokies, sliced into bite-sized pieces.
  • 700g Macaroni Pasta
  • 1 Stick (113g) Butter
  • 1/2 Cup Flour
  • 1L Whole Milk
  • 500g Aged Cheddar Cheese, shredded
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1/2 Tsp Dried Chili Flakes (optional)
  • Coarse Sea Salt, to taste
  • 1 Cup Panko
  • Breadcrumbs
  • 2 Tbsp Butter, melted

Prep time: 10 minutes
Cook time: 60 minutes

1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray and set aside.
2. Cook the macaroni pasta in a large pot of salted boiling water until al dente, following the package instructions. Drain the pasta and set it aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, cooking for 2-3 minutes or until golden brown.
4. Slowly pour the milk into the saucepan, whisking continuously to avoid lumps. Add the smoked paprika, garlic powder, and chili flakes (if using). Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes until the sauce has thickened.
6. Add the shredded cheddar cheese to the saucepan and stir until it’s melted, and the sauce is smooth. Season with salt to taste.
7. Add the cooked macaroni pasta and sliced Jalapeno Cheddar Smokies to the cheese sauce and stir until everything is coated.
8. Pour the mac and cheese mixture into the greased baking dish and spread it out evenly.
9. In a small bowl, mix together the Panko breadcrumbs and melted butter until the crumbs are evenly coated.
10. Sprinkle the Panko breadcrumbs over the top of the mac and cheese.
11. Bake in the preheated oven for 30-35 minutes, or until the breadcrumbs are golden brown and the cheese is bubbly.
12. Let the mac and cheese cool for a few minutes before serving. Enjoy!

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