Smoked Three-Cheese Mac and Cheese

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Bbq · 75 min · vegetarian

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Ingredients

• 1/4 lb elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded gruyere cheese
• 1 oz cream cheese
• 1/2 cup whole milk
• 3/4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/4 tsp smoked paprika
• 1 chunks pecan wood chunks

Method (tap to check — screen stays awake)

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.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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