Four Cheese Smoked Mac & Cheese
- 1t16 ounce) package elbow macaroni
- 1/4tup butter
- 1/4tup all purpose flour
- 3tups milk
- 1t8 ounces) cream cheese, cut into large chunks
- 1teaspoon salt
- 1/2teaspoon black pepper
- 2tups extra sharp Cheddar cheese, shredded
- 2tups Gouda cheese shredded
- 1tup Parmesan cheese, shredded
- 1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225u0b0 F.
- 2. Cook pasta according to package instructions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
- 3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9 1/2-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
- 4. Place in smoker and cook 2 hours at 225u0b0 F, until brown, bubbly and delicious.
elbow macaroni, butter, flour, milk, cream cheese, salt, black pepper, extra sharp, gouda cheese, parmesan cheese
Taken from www.epicurious.com/recipes/member/views/four-cheese-smoked-mac-cheese-52862221 (may not work)