Smoked Mac & Triple Cheese
Sides, Smoked
Ingredients
2 1/2 cups half & half, plus more, if needed
8 oz. cream cheese, cubed
5 Tbsp butter, chilled, plus more for coating pan
1 tsp dry mustard
1 tsp hot sauce, or more, to taste
3/4 tsp black pepper
16 oz elbow macaroni
1 1/2 cups cheddar cheese, shredded
1 1/2 cups smoked mozzarella or gouda, shredded
1 cup panko breadcrumbs
2 Tbsp melted butter
Smoked paprika, for serving
Directions
Set the smoker temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Prepare the Sauce - Combine the half and half, chilled butter, cream cheese, hot sauce, dry mustard and black pepper in a large, 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!
*Cook times will vary depending on set and ambient temperatures.