Smoky Cedar Mac & Cheese

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Smoky Cedar Mac and Cheese
Flour 1/4 cup
Butter 1/4 cup
Club House La Grille Smoky Cedar Seasoning 2 tbsp
Light Beer 3/4 can
3.25% Milk 1 L
Cheddar cheese, shredded 2 cups
Grana Padano, shredded 2 cups
Panko, toasted 1 cup
Club House Sea Salt, French Mediterranean 1 tbsp

chef's tip

Bloom spices in butter or oil before to release oils and create a more fragrant dish.


This recipe was created for Club House for Chefs by: Elycia Ross, Chef Owner of Lil' Truck on the Prairie in Calgary.

For The Smoky Cedar Mac & Cheese: Melt butter in a large saucepan and add in La Grille Smoky Cedar Seasoning. Lightly brown the butter, allowing the seasoning to bloom on a medium-low heat. Whisk in flour to create a roux and cook for 3 minutes on medium, stirring occasionally. Pour the beer and whisk to combine. Once it thickens, slowly pour in the milk and whisk to avoid lumps. While your sauce is cooking on medium, bring a large pot of water to boil and season with salt. Add pasta ( 500 g) and cook al dente. Keep whisking and let the sauce come to a simmer and thicken slowly. Add the cheddar cheese and half of the Grana Padano. Set aside the remaining Grana Padano for later. Combine pasta and sauce in a cast iron pan. Cover with remaining Grana Padano and toasted panko. Bake in the oven for 15 minutes at 400°F. Let Smoky Cedar Mac & Cheese sit for 5 minutes and serve.

For Serving: Serve Smoky Cedar Mac & Cheese in cast iron pan.

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