Sides
Smoked Mac and Cheese
A rich three-cheese bake finished in the smoker until the top sets into a bubbling, brown crust laced with wood smoke.
Prep
20 min
Cook
60 min
Total
80 min
Serves
8
Ingredients
Difficulty: Easy
- 500g elbow macaroni
- 4 tbsp butter
- 4 tbsp plain flour
- 750ml whole milk
- 2 cups sharp cheddar, grated
- 1 cup smoked gouda, grated
- 1/2 cup parmesan, grated
- 1 tsp smoked paprika
Method
- 1
Boil the macaroni one minute shy of the package time, then drain. Melt the butter, whisk in the flour, and cook the roux for two minutes.
- 2
Slowly whisk in the milk and simmer until thickened, then melt in the cheddar and gouda off the heat until glossy.
- 3
Fold the pasta into the sauce and spread into a cast-iron pan. Top with parmesan and a dusting of smoked paprika.
- 4
Smoke uncovered at 275F (135C) for about an hour, until the top is browned and bubbling at the edges. Rest 10 minutes before serving.