Smoked Three-Cheese Mac and Cheese

Bbq · 75 min · vegetarian

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Ingredients

• 1 lb elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded gruyere cheese
• 4 oz cream cheese
• 2 cups whole milk
• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 tsp smoked paprika
• 2 chunks pecan wood chunks

Method

1. Boil the macaroni to just under al dente, then drain.
2. Melt butter in a saucepan, whisk in the flour, and cook 1 minute to form a roux.
3. Whisk in the milk and simmer until thickened, then melt in the cream cheese, cheddar, and gruyere off the heat.
4. Fold the sauce into the pasta and transfer to a cast-iron skillet or foil pan. Dust the top with smoked paprika.
5. Set the smoker to 275°F with pecan chunks and smoke uncovered until bubbly and lightly browned, about 45 minutes.
6. Rest 10 minutes before serving so the sauce sets.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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