Smoked Skillet Mac and Cheese
Sides · Serves 10 · Prep 25 min · Cook 1 hr 15 min · Total 1 hr 40 min
A creamy stovetop cheese sauce goes into a cast-iron skillet and takes on gentle smoke alongside whatever else is on the pit. The crunchy panko top and the smoky edges are the reason to make it this way.
Ingredients
Cheese Sauce and Pasta
- 1 lb cavatappi or elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cup whole milk, warmed
- 1 cup half-and-half, warmed
- 1 tsp dry mustard
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 8 oz sharp cheddar, shredded (about 2 cups)
- 6 oz smoked gouda, shredded (about 1 1/2 cups)
- 4 oz cream cheese, cubed
Topping
- 4 oz fresh mozzarella, torn into small pieces
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
- 2 tbsp chopped fresh chives
- red pepper flakes, to taste
Steps
Cheese Sauce and Pasta
- Heat the smoker to 275°F with apple, cherry or pecan. Boil the pasta in well-salted water for 2 minutes less than the package says, then drain.
- Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk and half-and-half, then simmer, whisking often, until the sauce coats a spoon, 5 to 7 minutes.
- Take the pan off the heat and whisk in the dry mustard, smoked paprika, cayenne and salt. Add the cheddar, gouda and cream cheese a handful at a time, stirring until smooth. Fold in the pasta and spread it in a buttered 12-inch cast-iron skillet.
Topping
- Dot the top with the mozzarella. Toss the panko with the melted butter and scatter it over the pasta.
- Smoke the skillet until the sauce bubbles at the edges and the top is lightly golden, 60 to 75 minutes. For a darker crust, finish it for 2 to 3 minutes over direct heat on a hot grill with the lid closed, or under the broiler.
- Rest for 10 minutes so the sauce settles, then sprinkle with chives and a pinch of red pepper flakes.