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Smoked Mac Cheese
Sides & Appetizers
Bake
Smoked Mac and Cheese is a creamy, cheesy comfort food with a smoky twist. Elbow macaroni is combined with a rich blend of cheeses, then smoked to perfection for an irresistible depth of flavor. Topped with a golden, crunchy breadcrumb crust, this dish is the ultimate side or main course that brings indulgence and smoky goodness to any meal.
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
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convEGGtor®
Skillet - Cast Iron
Directions
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
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