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Firehouse Mac & Cheese
20 Prep Time
minutes
30 Cook Time
minutes
50 Total Time
minutes
6 Serving
size
Recipe by Diahann Smith @DiahannCooks.
Featured at the 2026 South Beach Wine & Food Festival, this Firehouse Mac & Cheese is rich, creamy, and layered with bold cheddar flavor. Large elbow macaroni is folded into a velvety sauce made with whole milk, evaporated milk, cream, and sharp cheddar, finished with a touch of Creole seasoning and smoked paprika for subtle smoky warmth. Baked until golden and bubbling, it’s classic comfort with personality.
Print Recipe
Ingredients
• 1 pound large elbow macaroni
• 1 tablespoon kosher salt (for pasta water)
Cheese Sauce
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 cups whole milk
• 1 (12-ounce) can evaporated milk
• 1 cup heavy cream
• 3 cups freshly shredded sharp yellow cheddar
• 1 cup freshly shredded fontina or mild cheddar
• 1 cup processed cheese, cubed
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Creole seasoning
• ¼ teaspoon smoked paprika
• ½ teaspoon dry mustard
• ½ teaspoon garlic powder
• ⅛ teaspoon cayenne pepper (optional)
• Kosher salt, to taste
• ½ teaspoon freshly ground black pepper
Topping
• ¾ cup panko breadcrumbs
• 2 tablespoons melted butter
• ½ cup shredded sharp cheddar
Preparation
- Preheat oven to 375°F.
- Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente, about 1 minute less than package directions. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2 to 3 minutes until smooth and lightly golden.
- Stir in the Creole seasoning, smoked paprika, dry mustard, garlic powder, cayenne (if using), and black pepper. Let the spices bloom in the roux for about 30 seconds to deepen the flavor.
- Slowly whisk in the whole milk, evaporated milk, and heavy cream. Continue whisking until smooth. Bring to a gentle simmer and cook 4 to 6 minutes, stirring frequently, until thickened enough to coat the back of a spoon.
- Reduce heat to low. Stir in Worcestershire sauce.
- Gradually add the cheeses, stirring until fully melted and smooth before adding more. Do not allow the sauce to boil once the cheese has been added.
- Taste and adjust salt as needed.
- Fold the cooked macaroni into the cheese sauce and transfer to a lightly greased 9x13-inch baking dish.
- Combine panko and melted butter, then sprinkle evenly over the top. Finish with additional shredded cheddar.
- Bake for 20 to 25 minutes, until bubbly and golden. Broil for 1 to 2 minutes for a deeper golden crust if desired.
- Let rest 5 to 10 minutes before serving.
Notes
• Blooming the seasoning in the roux allows the spices to open up in the fat, creating deeper flavor throughout the sauce.
• Slightly undercook the pasta before baking so it finishes perfectly tender in the oven.
• Always shred your own cheese. Pre-shredded cheese contains anti-caking agents that may prevent smooth melting.
• For extra creaminess, reserve ½ cup of sauce before baking and spoon a little over the top right before serving.
• Increase smoked paprika or cayenne slightly if you prefer more heat.
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