Smoked Mac and Cheese
This mac and cheese recipe from Dallas McGarity, chef and owner of the Fat Lamb in Louisville, KY, is finished in the GE Profile™ Smart Indoor Smoker, so each bite is infused with smoky flavor. McGarity recommends using applewood or cherrywood pellets in the smoker when preparing the mac and cheese.
Ingredients:
- 1 lb. (16 oz./500 g) elbow macaroni, cooked according to package instructions
- 1/2 cup (1 stick/4 oz./125 g) unsalted butter
- 4 Tbs. all-purpose flour
- 2 cups (16 fl. oz./500 ml) half-and-half
- Kosher salt and freshly ground pepper
- 4 oz. (125 g) cream cheese
- 3 cups (12 oz./375 g) sharp cheddar, grated
- 1 cup (4 oz./125 g) smoked gouda, grated
- 1 cup (4 oz./125 g) shredded mozzarella, reserved for the top
Directions:
Preheat the smoker to 300°F (150°C).
Cook the pasta in salted water until al dente and drain.
In a medium pot, melt the butter and then whisk in the flour until you have a smooth, light roux. Pour in the half-and-half and season with salt and pepper.
Bring to a simmer while whisking and add the cream cheese to melt.
Once the cream cheese has melted, turn off the heat and add the cheddar and gouda.
Mix in the pasta until coated and place in a medium baking dish.
Top with the shredded mozzarella and cook in the smoker for about 2 hours until it is nice and crusty on top. Serves 6.
Recipe courtesy of Dallas McGarity, chef and owner of the Fat Lamb in Louisville, KY
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