Directions

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or cooking spray and set aside.
• 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.
• 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.
• 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.
• Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes until the sauce has thickened.
• Add the shredded cheddar cheese to the saucepan and stir until it's melted, and the sauce is smooth. Season with salt to taste.
• Add the cooked macaroni pasta and sliced Jalapeno Cheddar Smokies to the cheese sauce and stir until everything is coated.
• Pour the mac and cheese mixture into the greased baking dish and spread it out evenly.
• In a small bowl, mix together the Panko breadcrumbs and melted butter until the crumbs are evenly coated.
• Sprinkle the Panko breadcrumbs over the top of the mac and cheese.
• Bake in the preheated oven for 30-35 minutes, or until the breadcrumbs are golden brown and the cheese is bubbly.
• Let the mac and cheese cool for a few minutes before serving. Enjoy!