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
