Smoky Triple Mac and Cheese

My wife loves Macaroni and Cheese, so for the Superbowl I fired up the smoker and made her smoky three cheese mac and cheese.  I used a smoked gouda, Wisconsin sharp cheddar, and mozzarella cheese.

I mixed the half and half, cream cheese, butter, dry mustard, some Louisiana Hot Sauce, and pepper in my cast iron skillet and threw that in my smoker at 225 F for 30 minutes.

While that was smoking, I boiled the macaroni noodles for 2 minutes less than what the package called for then immediately rinsed them in cold water and drained it.

When I pulled the cast iron skillet out of the smoker, the cream cheese wasn’t totally melted, so I mixed that up, then  threw the cheese on the cold macaroni and mixed in the sauce mixture.  I stirred that up then washed/dried the cast iron skillet and put it all back in there.  I added some panko and butter and put the skillet back in the smoker at 350 F for another 40 minutes.  When I pulled it out, it wasn’t completely browned on top, so I put it in my oven to broil for 2 minutes and it came out perfectly. I added some smoked paprika on top before serving.  I put a complete list of ingredients at the bottom of this post if anyone is interested in recreating this recipe.



2-1/2 cups, plus more if needed half and half or whole milk

1 qty. 8 oz. package, cut into cubes cream cheese

4 tbsp., chilled butter

1 tsp. dry mustard, such as colman’s

1 tsp. hot sauce, or more to taste (optional)

3/4 tsp. black pepper, freshly ground

16 oz. corkscrew- shaped pasta or elbow macaroni

1 pinch salt

1-1/2 cups (6 oz.), shredded cheddar cheese

1-1/2 cups (6 oz.), shredded smoked mozzarella

1-1/2 cups (6oz.), shredded gouda cheese

1 cup dry bread crumbs, preferably panko

2 tbsp., melted butter

for serving smoked paprika

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