Four-Cheese Smoked Mac ‘n’ Cheese Recipe
1 450 g elbow macaroni
¼ cup butter
¼ cup all-purpose flour
3 cups milk
1 (220 g) cream cheese, cut into large chunks
1 tsp salt
½ tsp black pepper
2 cups (220 g) extra sharp Cheddar cheese, shredded
2 cups (220 g) Gouda cheese, shredded
1 cup (110 g) Parmesan cheese, shredded
Optional: pulled pork, bacon, brisket, etc.
- Load the wood tray with one small handful of wood chips and preheat the smoker to 110°C.
- Cook pasta according to package directions. 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, cream sauce, and optional ingredients. Spoon mixture into an aluminium roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
- Place in smoker and cook 1 hour at 110°C, until brown, bubbly and delicious.
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