Smoked Mac and Cheese with Cheddar and Gouda
A creamy cheddar and gouda macaroni baked in a cast iron skillet on a smoker until bubbly with a crisp panko topping.
Equipment
- 12 inch cast iron skillet
- smoker or grill
- Large pot
- Whisk
Ingredients
Main Ingredients
- 1 lb dry elbow macaroni
- 2 tsp kosher salt for the pasta water
- ½ cup unsalted butter
- 4 tbsp all purpose flour
- 1 tbsp mustard powder
- ½ tsp ground black pepper
- ½ tsp garlic powder
- 2 cup half and half
- 4 oz cream cheese
- 2 cup freshly shredded cheddar cheese
- 1 ½ cup shredded gouda cheese
- 1 cup panko breadcrumbs
- ¼ cup unsalted butter melted, for the topping
Instructions
Cooking
- Boil the pasta. Cook the macaroni in salted water until al dente, drain, and set aside.
- Make the sauce. Melt 1/2 cup butter in the skillet, whisk in the flour and seasonings, then slowly whisk in the half and half.
- Melt the cheese. Simmer, melt in the cream cheese, then stir in the cheddar and gouda and fold in the pasta.
- Top. Toss the panko with 1/4 cup melted butter and cover the pasta.
- Smoke. Smoke at 225 degrees F for about 1 hour until bubbling and golden.
Notes
Substitutions: Use smoked gouda for stronger flavor, or oven bake at 375 degrees F if you do not have a smoker.
Tips: Undercook the pasta by 1 minute and shred the cheese from blocks.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F. Do not freeze.