Smoked Macaroni and Cheese
A creamy, smokey mix of cheese and pasta with a crunchy topping
Servings 4
Calories 727kcal
Ingredients
- 1½ cups dried macaroni elbows
- 2 cups cheddar cheese grated
- 2½ cups milk
- 3 tbsp butter
- ¼ cup plain flour
- ½ tsp mustard powder
- ¼ tsp paprika
- 1 cup breadcrumbs
- olive oil for drizzling
- Salt & pepper to taste
Instructions
- Cook the pasta in salted water as per the instructions on the packet, drain and set aside.
- Melt the butter in a medium sized pot over a low to medium heat.
- When the butter is melted stir in the flour and cook out for two minutes, continuously stirring, until the paste is bubbling around the edges
- Remove the pot from the stove and gradually whisk in half a cup of milk, it will thicken quite quickly but try make sure there are no lumps. Add another half cup of milk and whisk in. Place the pot back on the stove and add the rest of the milk, the mustard powder and paprika, giving it a good whisk.
- Bring the temperature up to medium high and continue stirring until the sauce has thickened and is the consistency of runny custard.
- Turn the heat off and add the cheese, stirring until melted into the sauce.
- Mix in the pasta, season with salt and pepper and transfer to a baking dish.
- Top with breadcrumbs and a drizzle of olive oil.
- Place in the smoker for about 40 minutes at 350 - 400°F with a few chunks of smoke wood and cook till golden on top.
Nutrition
Calories: 727kcal | Carbohydrates: 73g | Protein: 30g | Fat: 35g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 692mg | Potassium: 440mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1085IU | Vitamin C: 1mg | Calcium: 645mg | Iron: 3mg