Four Cheese Smoked Mac and Cheese
Author: Barry Martin
Awesome recipe for smoked mac and cheese from Epicurious
Ingredients
- 1 (16 ounce) package elbow macaroni
- ¼ cup butter
- ¼ cup all purpose flour
- 3 cups milk
- 1 (8 ounces) cream cheese, cut into large chunks
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups extra sharp Cheddar cheese, shredded
- 2 cups Gouda cheese shredded
- 1 cup Parmesan cheese, shredded
Instructions
- Preheat the smoker to 225° F.
- Cook pasta according to package instructions.
- In a medium saucepan, melt butter, and whisk flour into the butter.
- Cook over medium heat for 2 minutes, until sauce is bubbly and thick.
- Whisk in milk and bring to a boil.
- Cook 5 minutes until thickened.
- Stir in cream cheese until mixture is smooth.
- Add salt and pepper.
- In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce.
- Spoon mixture into an 11 by 9 ½-inch aluminum roasting pan coated with nonstick cooking spray.
- Sprinkle top with remaining Cheddar cheese and Gouda cheese.
- Place in smoker and cook 2 hours at 225° F, until brown, bubbly and delicious.
