SMOKED MAC AND CHEESE
THE INGREDIENTS
- 500 g elbow macaroni noodles (cooked according to package instructions)
- 1/2 cup butter
- 4 Tablespoons flour
- 1 Tablespoon Dijon mustard
- 300 ml cream
- 300 ml milk
- 125 g cream cheese
- 3 cups grated sharp tasty cheese
- 1.5 cups grated gouda
- 1/4 Cup grated Parmesan
Bread Crumb Topping
- 1 cup panko bread crumbs
- 1/4 cup melted butter
- 2 tsp your favourite rub
- 1/4 Cup grated Parmesan
INSTRUCTIONS
- Bring a large pot of salted water to a boil and cook macaroni noodles until they are al dente, meaning they still have a bit of chew and texture (not too soft).
- Preheat your smoker to 110C/225F using a mild hardwood ie apple 3.
- In a large saucepan, melt 1/2 cup of butter and whisk in the flour until a smooth, thin paste forms. Then whisk in the mustard.
- Mix the milk and cream together and slowly pour into the flour mixture and bring up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth.
- Whisk in the grated cheeses and stir until melted.
- Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce.
- Place this into an ovenproof pan of your choice.
- Combine the melted butter, Parmesan, sweet rub, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac and cheese.
- Place the mac and cheese in the smoker, close the lid, and smoke for 1 hour. You can smoke for up to 2 hours if you want a stronger smoker flavor, but the pasta will take on quite a bit of smoke fairly quickly.
- Serve your mac and cheese while it is still warm and the cheese is nice and melty!
Recipe by @dealsysbbq
