Smoked Macaroni and Cheese

Smoked Macaroni and Cheese

Ingredients:

• 1 lb. medium seashell pasta
• 1 stick butter
• 1/4 cup flour
• 1 Tbsp. mustard powder
• 2 cups whole milk
• 1 cup half & half
• 8 oz cream cheese, softened and cut into pieces
• 3 cups grated cheddar cheese
• 3/4 cup grated gouda
• 3/4 cup shredded reggiano parmigiano

Ingredients for Topping:

• 1 cup Panko breadcrumbs
• 1/4 cup melted butter
• 1/2 cup cooked and finely crumbled bacon
• 1 cup shredded cheese

Directions:

1. Cook the pasta to al dente according to the package directions.
2. Meanwhile, make the cheese sauce in a saucepan or right in a large cast iron skillet that can go straight from stove to smoker. Melt the butter and then whisk in the flour until it’s smooth. Whisk in the mustard powder and then the milk and half and half.
3. Bring it just to a slow boil, turn off the heat and stir in the softened cream cheese. Add the shredded cheese in small handfuls and whisk it until the sauce is smooth and creamy.
4. Toss the pasta and sauce together until all of the noodles are coated.
5. Pour the mixture into the pan you’re using to go into the smoker. Prepare the topping and sprinkle it evenly over the top of the macaroni and cheese mixture.
6. Place the pan into the smoker and keep it at a steady 225 F temperature for an hour. You can leave it up to 2 hours if you prefer a stronger smoke flavor.