Description
A rich and flavorful twist on traditional mac and cheese, infused with smoky goodness for an unforgettable dish.
Ingredients
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup smoked Gouda cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 pound elbow macaroni or cavatappi pasta
- ½ cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- ½ cup grated Parmesan cheese
- 1 teaspoon smoked paprika for garnish
Instructions
- Boil the pasta in salted water until al dente according to the package instructions. Drain and set aside.
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until golden brown. Gradually add warm milk and cream, whisking constantly to avoid lumps. Stir until the sauce thickens, about 5-7 minutes.
- Add mustard, garlic powder, smoked paprika, salt, and pepper. Stir in the cheddar, smoked Gouda, and mozzarella cheese until melted and smooth.
- Combine the cooked pasta with the cheese sauce until well coated, then transfer to a cast-iron skillet or aluminum foil pan.
- In a small bowl, mix panko breadcrumbs with melted butter and grated Parmesan. Spread over the mac and cheese.
- Preheat your smoker to 225°F (107°C). Place the skillet or pan in the smoker and smoke for 1-2 hours, checking occasionally.
- Garnish with smoked paprika before serving.
Notes
Use smoked cheese for added flavor, and monitor the topping to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: mac and cheese, smoked cheese, comfort food, BBQ, pasta