Smoked Mac & Cheese
EQUIPMENT
INGREDIENTS
1 box elbow macaroni
4 tbsp unsalted butter
1/3 cup all-purpose flour
3 cups whole milk
1 cup heavy whipping cream
3 cups sharp cheddar cheese, shredded
3 cups Smoke Apple Gruyere cheese, shredded
1 ½ cups panko crumbs
4 tbsp melted butter
1/2 cup parmesan cheese, shredded
tsp paprika
INSTRUCTIONS
You are going to start off by preheating your oven or Traeger to 350 degrees and grease a large baking dish, set aside. Combine all shredded cheeses into a bowl and set aside for now.
In a large pot, cook your pasta until a minute shy of suggested time on box. Remove from heat, drain, and set aside in a bowl. Drizzle with olive oil allowing the pasta to be coated.
In the same pot, melt 4 tbsp of butter. Once melted, whisk in flour over medium heat, continually stirring until golden and bubbly. Slowly whisk in the milk and heavy whipping cream until smooth. Continue whisking until you see bubbles and then cook for an additional 2 minutes.
Slowly whisk in the 6 cups of the shredded cheese allowing it to fully melt before adding more and make sure it is completely smooth. Add in salt and pepper to the cheese.
Pour the pasta into the buttered casserole dish then add the cheese sauce. Stir until all of the pasta is coated.
Melt the 4 tbsp of butter in the microwave, then add the panko crumbs, parmesan cheese and paprika. Mix those all up and then sprinkle over the top of the mac and cheese.
Bake for about 30 minutes or until the top is a beautiful golden brown.
Enjoy!
