Snoop Dogg Mac and Cheese: A Cozy, Nostalgic Spin with a Groove

This Snoop Dogg-inspired mac and cheese started as a quick kitchen experiment, but it turned into a regular go-to. It’s a reminder that comfort food can have a little swagger, especially when you add smoky cheese and a dash of hot sauce. There’s a soulful rhythm to making it—measured, relaxed, with a little groove.

It’s not just about the taste, but the ritual. Stirring the cheese until it’s oozy and smelling that rich, toasted butter—those are the moments I crave after a long day. This recipe’s got a soulful vibe, perfect for sharing with friends or just vibing solo in your kitchen.

Why this keeps calling me back

It’s the perfect blend of gritty, cheesy comfort with a touch of smoky swagger. Every time I make it, I remember lazy afternoons and spontaneous kitchen jams. It’s straightforward but feels like a little celebration—messy, flavorful, and just right.

The core ingredients and their truths

• Cheddar cheese: Sharp and gooey, it’s the backbone of flavor, melt-in-your-mouth texture.
• Milk: Creamy and smooth, helps create that luscious sauce—full-fat is best.
• Butter: Adds richness and a nutty aroma when melted.
• Flour: Thickens the sauce, creates that velvety consistency.
• Breadcrumbs: Crunchy topping, optional but adds a nice texture contrast.
• Hot sauce or smoked paprika: Brings a smoky, spicy kick that transforms the dish.
• Pasta (elbow macaroni): Tender, slightly chewy—your cheesy canvas.

Tools that set the groove

• Large pot: Boil pasta evenly and efficiently.
• Whisk: Smooth out cheese sauce without lumps.
• Baking dish: Finish the dish with a golden top.
• Measuring cups & spoons: Get the right proportions for cheese and seasonings.
• Rubber spatula: Fold ingredients gently and scrape the pan.

Step-by-step to the perfect groove in your pot

Step 1: Bring a large pot of salted water to a rolling boil, around 100°C (212°F).

Step 2: Cook your pasta until just al dente, about 8 minutes, then drain and set aside.

Step 3: In a separate pan, melt butter on medium heat, about 160°C (320°F), until bubbling and golden.

Step 4: Stir in flour, cook for 1 minute, then slowly whisk in milk, making sure no lumps form.

Step 5: Add shredded cheese—cheddar, Monterey Jack, and a touch of smoked gouda for depth—and stir until melted and smooth.

Step 6: Mix in cooked pasta, ensuring every piece is coated in the cheesy goodness.

Step 7: Season with salt, pepper, and a dash of hot sauce or smoked paprika for a smoky kick.

Step 8: Transfer to a baking dish, top with extra cheese or breadcrumbs if you like, and bake at 180°C (350°F) for 15 minutes until bubbly and golden.

Cues to keep you on the right track

• Cheese sauce should be smooth and glossy, not grainy or separated.
• Pasta should be tender but still hold shape—no mushy bites.
• Golden, bubbling top indicates the cheese has set and the dish is ready to serve.

Avoid the common pitfalls

• Cheese sauce turns grainy or stringy.? Add cheese gradually to prevent clumping.
• Lumps in the roux.? Make sure to melt butter completely before adding flour.
• Flat or bland cheese sauce.? Use high-quality cheese for better flavor.
• Burnt or scorched cheese.? Watch your heat; keep it moderate at 160°C (320°F).

Smoky Snoop-Inspired Mac and Cheese

This creamy mac and cheese features a smoky cheese sauce infused with hot sauce or smoked paprika, topped with crunchy breadcrumbs and baked to golden perfection. Made with tender elbow pasta, rich butter, and sharp cheddar, it delivers a comforting yet swagger-filled bite with a velvety texture and a hint of spice. The dish combines simple ingredients with bold flavors, finished with a bubbly, crispy top for an irresistible finish.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz elbow macaroni uncooked
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup whole milk full-fat recommended
• 2 cups shredded cheddar cheese sharp preferred
• 1 tsp hot sauce or smoked paprika adjust to taste
• 0.5 cup breadcrumbs for topping
• Salt to taste
• Black pepper to taste

Equipment

• Large pot
• Whisk
• Baking dish
• Measuring cups & spoons
• Rubber spatula

Method

 

1. Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, about 8 minutes. Drain and set aside.
   
2. In a large saucepan, melt the butter over medium heat until it bubbles and turns golden, filling your kitchen with a nutty aroma.
   
3. Add the flour to the melted butter and whisk constantly for about 1 minute, creating a smooth roux that starts to turn a light golden color.
   
4. Slowly pour in the milk while whisking vigorously to prevent lumps, and cook until the sauce thickens slightly, about 3–4 minutes. You’ll see it become glossy and smooth.
   
5. Lower the heat and gradually stir in the shredded cheddar cheese until completely melted and the sauce is rich and velvety.
   
6. Stir in hot sauce or smoked paprika, along with salt and black pepper, to add smoky, spicy depth to the cheese sauce.
   
7. Fold the cooked pasta into the cheese sauce with a rubber spatula, ensuring each piece is generously coated with the creamy, flavorful mixture.
   
8. Transfer the cheesy pasta mixture into a baking dish, spreading it evenly, then sprinkle breadcrumbs on top for that perfect crunchy finish.
   
9. Bake in a preheated oven at 180°C (350°F) for 15 minutes until bubbling and golden on top, filling your kitchen with warm, cheesy aromas.
10. Remove from the oven and let it rest for a few minutes; the cheese will settle and the top will crisp up beautifully.
11. Scoop out generous portions, watching the cheesy gooeyness stretch as you serve, and enjoy this smoky, soulful comfort dish.

Notes

For extra flavor, sprinkle additional cheese or breadcrumbs before baking. Adjust hot sauce or paprika for more or less spice. Use high-quality cheese for best taste.