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5 Cheese Smoked Mac ’n Cheese
If any recipe was ever too delicious, this one would win first prize. Everyone will savor these pasta shells, smothered in an ultra-rich, cheese sauce that has been slowly smoked to perfection.
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Ingredients
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1 lb large pasta shells
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12 oz. cream cheese
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8 oz. white cheddar, finely grated
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6 oz. smoked gouda, finely grated
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6 oz. gruyere, finely grated
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4 oz. grated Parmesan cheese
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2 tbsp. unsalted butter
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2 cups whole milk
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1 tbsp. garlic powder
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1 tsp. mustard powder
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½ tsp. nutmeg
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2–3 tbsp. all-purpose flour
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kosher salt and freshly ground pepper, to taste
Topping
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2 cups panko breadcrumbs
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1 tbsp. dried parsley and thyme
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1 tsp. crushed red pepper flakes
1 Food Prep
Begin by assembling all the ingredients.
In a medium bowl, combine the ingredients for the topping.
Next, line a rimmed baking sheet with parchment paper, and place the hard cheeses on top, as well as the Parmesan cheese in a grill-proof container
2 Grill Prep
Fuel: We recommend Kingsford® Low & Slow Briquets and 1 handful of Kingsford® BBQ Smoking Chips.
Method: Two-Zone Method and Direct-Heat Grilling
Temp: 75°F (Cold Smoke) OR 130–140°F, 400–500°F (Medium-High Heat) & 325°F (Low Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
Adjust the vents to reach a grill temp of 130–140ºF or dampen until 75ºF for cold smoking.
Place the baking sheet with the cheese on the grill.
Smoke the cheeses, untouched for 30 minutes–2 hours, adding more charcoal every 20–30 minutes as needed, to maintain the temperature.
Then remove the cheeses and set aside to cool in the refrigerator.
Rearrange coals for direct heat, adding a fresh chimney of charcoal as needed. Adjust vents for medium to high heat to prepare the pasta.
To cook the pasta, heat the grill to 400–500ºF and place a large saucepot, filled with salted water, directly over the hot coals. Bring to a boil, add the pasta and cook to al dente. Drain, and set aside, reserving some of the pasta water in case you need to thin the cheese sauce.
Warm a well-seasoned cast iron pan directly over the hot coals.
Add the butter, a couple tablespoons of flour, and whisk together.
Next, pour in the milk and whisk until well combined.
Shred the chilled smoked cheeses, and fold together into the pan, along with the parmesan cheese, cream cheese, garlic powder, mustard powder and nutmeg.
Season to taste with salt and pepper and stir intermittently until reduced to desired consistency. If too thick, simply thin the cheese sauce with pasta water, one tablespoon at a time.
Finally, fold the pasta into the cheese sauce, top with breadcrumbs, red pepper flakes, parsley and thyme.
Reduce the heat to 325ºF low heat and cook for an additional 10–15 minutes, with the lid closed.
Remove from heat and allow to cool before serving.
Recipe created by Chef David with Live Fire Republic on behalf of Kingsford® Charcoal.
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