Preparation time: 20 mins
Cooking time: 1 hr
- 1 lb elbow macaroni noodles (cooked according to package instructions)
- ½ c butter (1 stick)
- 4 tbsp flour
- 1 tbsp mustard powder
- 2 c half and half
- 4 oz cream cheese
- 3 c cheddar, shredded
- 5 c gouda, shredded
- 1 c panko bread crumbs
- ¼ c butter (½ stick), melted
- 1 tsp cracked black pepper
- ½ tsp smoked paprika
- First, bring a large pot of salted water to a rolling boil, and cook your macaroni noodles until al dente (not too hard & not too soft).
- Preheat your smoker grill to a low and steady 225º. using apple or cherry wood.
- On your stovetop (or a side burner), heat a cast-iron skillet over medium. Add ½ c cup butter and melt. Then whisk in 4 tbsp flour until you reach a smooth, thin paste-like consistency. After that, whisk in 1 tbsp mustard powder.
- Carefully (try not to splash) add 2 cups of half-and-half. Turn up the heat and bring this mixture to a boil, whisking gently while the temperature rises.
- When you see your cream mixture boiling, reduce the heat to a simmer, and whisk in 4 oz. cream cheese until smooth.
- Next, add 3 c of cheddar cheese and 1.5 c of gouda cheese, and whisk firmly until melted.
- Turn off your heat and add the cooked macaroni noodles to your cheese mixture, stirring carefully to coat all the noodles well.
- In a small bowl, make the bread crumb topping: Combine 1 c panko bread crumbs, ¼ c (half stick) of melted butter, 1 tsp cracked black pepper, ½ tsp smoked paprika, and 1 cup of panko bread crumbs.
- Cover the top of your mac and cheese this mixture over the top of your mac and cheese.
Posted by Coba Grills and we thank Nexgrill for this delicious recipe and the recipe link https://nexgrill.com/blogs/recipes/smoked-cast-iron-mac-cheese