We need a moment of silence for this fancy skillet of smoked mac n cheese. My absolute favorite food growing up was Mac n Cheese. It was the kraft box, but was still my favorite. I love how the cheeses come together in this mac recipe! I use cavatappi pasta to grab all that cheesy, gooey goodness and finish it off with some toasted panko bread crumb. Once it’s all mixed up, I put it on the pellet grill to smoke it. This is the perfect side to a fancy steak dinner or a juicy meatloaf! Add some protein to it and make it a meal. You can’t go wrong with this recipe!
Smoked 3 Cheese Mac n Cheese
4
servings20
minutes30
minutesIngredients
8-10 oz 8-10 Cavatappi Pasta
1/2 cup 1/2 Grated Sharp Cheddar Cheese
1/2 cup 1/2 Grated Monterey Jack Cheese
1/2 cup 1/2 Grated Gruyère Cheese
2 Tbsp 2 Butter
1 Tbsp 1 Flour
1 – 1 1/2 cups 1 – 1 1/2 Milk
1/4 tsp 1/4 Cayenne
Pinch of Salt
2 Tbsp 2 Butter
1/2 cup 1/2 Panko Bread Crumb
Directions
- To begin, add pellets to your hopper and preheat your pellet grill to 250
- Add water to a stock pot and once it comes to a boil, add salt to flavor the pasta and add your pasta
- Once pasta is al dente, drain and place in cast iron skillet
- In a small sauce pot over medium heat, add butter and flour. Whisk well for about 2-3 minutes until your flour cooks down and no longer smells raw. Add milk, cayenne and salt. Whisk well until it starts to thicken
- Add each cheese, whisking in between until it melts before adding the next. Once all cheese is melted and roux is smooth, pour over noodles in the skillet and stir well to coat
- In a small skillet over medium low heat, add butter and melt. Add panko bread crumbs and toast until they turn light brown. Sprinkle on top of noodles and place on pellet smoker. Smoke for about 30 -45 minutes.
- Remove from smoker and DIVE IN!
Notes
- This recipe is a great one for serving 2-4 people. Think date night! I added the option to change the servings so if you wanted to double the recipe, you easily could.