Smoked Macaroni and Cheese

• total time: 2 hours

Ingredients

1 (16-ounce) package uncooked short, curly pasta (such as cavatappi or elbow)

10 tablespoons (5 ounces) unsalted butter, divided

1 cup panko breadcrumbs

2 teaspoons all-purpose barbecue rub

3/4 teaspoon paprika, divided

6 tablespoons all-purpose flour

4 cups whole milk

1 tablespoon dry mustard

1 1/2 teaspoons kosher salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

12 ounces yellow sharp Cheddar cheese, shredded (about 3 cups)6 ounces Gruyère cheese, shredded (about 1 1/2 cups)

4 ounces Gouda cheese, shredded (about 1 cup)

2 ounces Parmesan cheese, shredded (about 1/2 cup)

1 (4-ounce) can chopped green chiles

3 to 4 pecan or apple wood chunks

Directions

Prepare charcoal fire in smoker according to manufacturer's instructions, bringing internal temperature to 225°F. Maintain temperature inside smoker until smoke is burning cleanly, 15 to 20 minutes,.

Meanwhile, bring a large pot of salted water to boil; cook pasta 1 minute less than package directions for al dente. Drain well, and set aside.

While pasta cooks, melt 4 tablespoons of the butter in a deep 12-inch cast-iron skillet over medium. Stir in panko, barbecue rub, and 1/4 teaspoon of the paprika. Cook, stirring often, until panko is lightly golden and toasted, about 5 minutes. Transfer panko mixture to a small bowl; set aside. Wipe skillet clean.

Melt remaining 6 tablespoons butter in skillet over medium until foamy. Add flour; cook, whisking constantly, until mixture turns lightly golden, about 2 minutes. Gradually whisk in milk until smooth. Stir in mustard, salt, onion powder, garlic powder, pepper, nutmeg, and remaining 1/2 teaspoon paprika until well combined. Cook, whisking often, until sauce is thick enough to coat the back of a spoon and reaches a simmer, about 5 minutes.

Stir together Cheddar cheese, Gruyère cheese, Gouda cheese, and Parmesan cheese in a medium bowl. Reduce heat in skillet to low. Gradually whisk in half of cheeses until melted. Remove skillet from heat, and gradually whisk in remaining half of cheeses until melted. Stir in green chiles. Fold in about half of drained pasta, folding until well coated in sauce; fold in remaining pasta.

Place wood chunks on coals. Place skillet on grates of smoker, and close lid. Smoke, undisturbed, for 30 minutes, maintaining temperature at 225°F. Open smoker, and stir pasta well; sprinkle reserved panko mixture evenly over top. Close lid, and smoke for 30 more minutes.

Let cool slightly, about 10 minutes; serve. Alternate method

Fill hopper of a pellet grill with pecan or apple wood pellets. Prepare pellet grill for indirect smoking. Set temperature to 225℉, and let preheat for 15 minutes with lid closed. Proceed with recipe as directed. Oven version

Preheat oven to 300℉. Once pasta is folded into cheese sauce, sprinkle reserved panko mixture evenly over top. Bake in preheated oven until bubbling around edges, 20 to 25 minutes.

Nutrition

• Calories: 650 kcal
• Total Fat: 47 g
• Saturated Fat: 27 g
• Unsaturated Fat: 0 g
• Cholesterol: 132 mg
• Sodium: 993 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 28 g