Ingredients
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 1 tsp dry mustard
- 1 tbsp Big Green Egg Sweet & Smoky Seasoning
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 3 cups heavy cream
- 2 cups whole milk
- 4 cups shredded sharp cheddar cheese, separated
- 1 cup shredded gruyere cheese
- 1 cup shredded gouda cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 1 pound medium pasta shells or macaroni, cooked al dente
Instructions
Set the EGG for direct cooking without the convEGGtor at 350ºF/177ºC; add the cast iron skillet to the EGG to preheat.
Melt the butter in the cast iron skillet. Add the flour and, using a whisk and stirring constantly, cook for 2 minutes. Continue stirring as you add the dry mustard, Big Green Egg Sweet & Smoky Seasoning, salt, and pepper and cook for 2 to 3 minutes. Slowly add the cream and milk and continue cooking, stirring constantly, for 7 to 8 minutes, until the sauce bubbles slightly. Do not let the sauce boil.
Remove the skillet from the EGG and add 3 cups shredded sharp cheddar cheese, 1 cup gruyere, 1 cup gouda, and 1 cup Parmigiano-Reggiano cheeses to the sauce. Stir until the cheese is melted. Add the pasta to the cast iron skillet and fold it into the sauce.
Set the EGG for indirect cooking with the convEGGtor at 300ºF/177ºC.
Add 1 cup of shredded sharp cheddar cheese to the top of the mac & cheese. Place the cast iron skillet in the EGG and smoke for 1 hour. Remove the mac & cheese once the top cheese is melted and bubbly. Serve immediately.