This version of mac & cheese uses 4 cheeses, including American, which gives it a unique, stringy and delicious consistency. For a heavier, main dish, substitute gnocchi for the macaroni.
- 3C coarsely grated cheddar cheese
- 2C shredded mozzarella cheese
- 1C finely grated Parmesan cheese
- 2C (7oz) shredded American cheese
- 2.5C whole milk
- 1t salt
- 1t paprika
- 1t mustard powder
- 1/2t chili powder
- 1/2t ground nutmeg
- 1/2t garlic powder
- 1# any dry pasta. I used cavetappi in the picture, or 32oz fresh gnocchi
- 1/2C heavy cream
- Minced chives or parsley for serving
If using a dry pasta, prepare according to the package directions.
Mix together the cheddar, mozz and Parmesan, set aside.
In a large cast iron skillet, bring the milk to a simmer over medium heat. Add the salt, paprika, mustard powder, chili powder, nutmeg and garlic powder. Whisk and cook for about 2 muinutes.
Add in the cooked pasta or fresh gnocchi. Stir to coat and cook for about 2 minutes
Add the American cheese, stirring until it melts and slightly thickens the sauce. Add the heavy cream and half of the shredded cheese mixture. Stir until all the cheese melts.
Move the whole dish to your smoker set for the lowest setting. Smoke for 60 minutes, stirring every 15-20 minutes to effectively blend the smoke flavor throughout.
Top the dish with the remaining cheese and place under a broiler until the cheese is golden brown and bubbling, about 5 minutes. Let cool for a couple of minutes, garnish and serve.
The above picture was taken during the smoking stage, before topping with the additional cheese and broiling the top.