Smokey Mac & Cheese

Ingredients

  • 2-1/2 Cups Half And Half, Plus More If Needed

  • 8 Oz Cream Cheese, Cut Into Cubes

  • 5 Tbsp Butter, Chilled, Plus More For Coating Cast Iron

  • 1 Tsp Dry Mustard

  • 1 Tsp Hot Sauce, Or More To Taste

  • 3/4 Tsp Black Pepper

  • 2 Lb Elbow Macaroni

  • 1 1/2 Cups Cheddar Cheese, Shredded

  • 1 1/2 Cups Mozzarella

  • ¾ C. Smoked Gouda Cheese, Shredded

  • 1 Cup Panko Breadcrumbs

  • 2 Tbsp Melted Butter

  • Smoked Paprika

When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

For the Sauce: Combine the half and half, 4 Tbsp chilled butter, cream cheese, hot sauce, dry mustard and black pepper in a large 12” well-seasoned cast iron skillet.

Place the skillet on the grill grate, uncovered, and smoke the mixture for 30 minutes. Remove the sauce from the grill and whisk until smooth.

Increase the grill temperature to 350℉ and preheat, lid closed for 15 minutes.

While the sauce smokes, bring a large pot of salted water to a boil on the stovetop.

Cook the pasta 1-2 minutes less than the package directions call for; the pasta will continue to cook on the grill.

Drain pasta, rinse with cold water, drain again, and return to the pot. Toss the cooled pasta with the shredded cheeses.

Pour the smoked sauce over the pasta and cheese, stirring gently with a rubber spatula to coat the noodles.

Coat the inside of a cast iron skillet with 1 Tbsp chilled butter and pour macaroni and cheese into the buttered skillet smoothing the top.

Combine breadcrumbs with 2 Tbsp melted butter and spread over the top of macaroni.

Place the mac and cheese directly on the grill grate and bake until it is bubbling and the top is lightly browned about 30-40 minutes. Dust lightly with the paprika. Enjoy!

Serves 6 (16 as a tasting)

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