Smoked Mac and Cheese

Ingredients

• 1 lb elbow macaroni, cooked al dente and drained
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2.5 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar, shredded
• 1 cup smoked gouda, shredded
• 1/2 cup Gruyere or Monterey Jack, shredded
• 1 tbsp hot sauce
• Salt, black pepper, garlic powder to taste
• 1/2 cup panko breadcrumbs
• 2 tbsp melted butter (for topping)

Method

1. Cook macaroni to al dente. Drain and set aside.
2. Melt butter in a cast iron skillet over medium heat. Whisk in flour and cook 1 minute.
3. Slowly whisk in milk and cream. Cook, stirring, until the sauce thickens. About 5-7 minutes.
4. Remove from heat. Stir in all three cheeses until melted and smooth. Season with salt, pepper, garlic powder, and hot sauce.
5. Fold in the cooked macaroni. Top with panko breadcrumbs tossed in melted butter.
6. Set pit to 250–275°F with a mild wood like cherry or apple.
7. Place the uncovered skillet on the pit for 1 to 1.5 hours until the top is golden and the edges are bubbling.
8. Rest 10 minutes before serving. The sauce tightens as it cools slightly.