BLUE KUNA SMOKY DETROIT-STYLE MAC & CHEESE RECIPE

This smokey mac and cheese recipe is guaranteed to be a crowd-pleaser, featuring a creamy sauce and a delightful cheesy crunch.

You asked. Chef Kuna delivered.

After years of requests for our signature smoky mac and cheese, we’re finally sharing the recipe behind one of Blue Kuna’s most talked-about comfort dishes. This isn’t your average boxed mac—this is a rich, ultra-creamy blend of sharp cheddar and Gruyère, layered with a subtle smoky kick and finished your way, whether straight from the pot or topped with buttery, crispy breadcrumbs.

If you’re looking for a mac and cheese that actually lives up to the hype, this is it.

Blue Kuna Smoky Detroit-Style Mac and Cheese Recipe

Yields: 4-6 servings

Ingredients:

• 2 cups elbow macaroni

• 16 oz sharp cheddar, shredded (divide)

• 1 can (10.5 oz) cheddar cheese soup

• 8 oz Gruyère, freshly grated (about 1 cup; divide)

• 4 tbsp (½ stick) butter

• ¼ cup all-purpose flour

• 3 cups heavy cream

• 2 tsp granulated garlic

• 1 tsp granulated onion

• 3 tsp smoked Spanish paprika

• ½ tsp white pepper

• Salt and cracked black pepper, to taste

Optional breadcrumb topping:

• 4 slices day-old bread, torn into small pieces

• 2 tbsp butter

Directions:

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook macaroni just to al dente (slightly firm), then drain and set aside. Do not overcook—it will continue softening in the sauce.

2. Make the cheese sauce

In a large saucepan or pot, melt butter over medium heat. Whisk in flour and cook for about 1 minute until smooth and lightly golden (this removes the raw flour taste).

Slowly pour in the heavy cream while whisking constantly to prevent lumps. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Reduce heat to low. Add most of the shredded cheddar and Gruyère (reserve a small handful of each for finishing). Stir until fully melted and smooth.

Add granulated garlic, onion, smoked paprika, and white pepper. Taste and adjust with salt and cracked black pepper as needed.

Add the cheddar cheese soup and whisk until fully incorporated and smooth. This boosts creaminess and stabilizes the sauce.

3. Combine

Add the drained macaroni to the sauce and gently fold until evenly coated. Cook on low for 2–3 minutes to bring everything together. If the sauce feels too thick, add a splash of cream or milk to loosen.

4. Serve

Spoon into bowls and top with the reserved cheese while hot so it melts slightly over the top.

Optional: crispy breadcrumb topping

Melt butter in a skillet over medium heat. Add torn bread pieces and toast, stirring occasionally, until golden brown and crisp (about 5–7 minutes). Season lightly with salt. Sprinkle over mac and cheese just before serving.

Recipe Note: This recipe came straight from the mind (and smokers) of Chef Randall Kuna. It was transcribed, translated into standard measurements, and formatted for the web by the Blue Kuna team.