This homemade macaroni and cheese is the amplified version of the classic recipe; a smoky flavor and aroma from the pellet smoker with a crunchy top layer that pairs perfectly with the smoked cheese.
– 1 pound elbow macaroni – ½ cup butter – 6 tbsp flour – 2 cups half-and-half – 1 cup milk – 8 oz cream cheese – ½ tbsp mustard powder – 1 tsp garlic powder – ½ tsp paprika – ⅛ tsp black pepper – 3 cups Gouda cheese – 1 cup Panko bread crumbs – 2 tbsp butter – ½ cup parmesan cheese
Cook pasta according to package directions. Cook the noodles until they are al dente.
Prepare the cheese sauce. Melt butter in a medium saucepan over medium heat. Add flour while whisking. Continue to whisk until the roux is smooth.
Pour in the half-and-half and whole milk. Continue to whisk
Cut up the cream cheese into cubes and add to the sauce.
Add mustard powder, garlic powder, paprika, and black pepper.
Add in the shredded gouda cheese. Stir until everything is completely melted and creamy.
Pour the cheese mixture over the cooked, drainedpasta. Stir until everything is well combined.
Pour the mac and cheese into a large cast-iron skillet seasoned with olive oil or a disposable aluminum pan sprayed with cooking spray.
In a small bowl, mix together the ingredients for the crunchy topping.
Spoon the bread crumb topping evenly over the macaroni and cheese.
Place the cast iron pan with the mac n cheese on the smoker grate. Smoke at 225 degrees F for 1 to 2 hours.
Serve immediately.