Welcome back to my channel! Today, I’m thrilled to share one of my all-time favorite recipes: “Smoked Mac and Cheese.” Here’s what you’ll need:
Ingredients:
• 1 lb elbow macaroni
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cups shredded Swiss cheese
• 1 cup diced cooked ham
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tbsp Dijon mustard
• Chopped parsley for garnish (optional)
• 1 cup shredded smoked Gouda cheese
Directions:
1. Preheat your Kamado grill to 350°F (175°C) for indirect cooking.
2. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux.
4. Gradually whisk in the milk until smooth and thickened, about 5-7 minutes.
5. Stir in the shredded Swiss cheese until melted and creamy. Season with salt and pepper to taste.
6. Add the diced cooked ham to the cheese sauce and mix well.
7. Fold in the shredded smoked Gouda cheese into the cheese sauce until melted and creamy.
8. Fold in the cooked elbow macaroni until evenly coated with the cheese sauce, ham, and Gouda.
9. Transfer the mac and cheese mixture to a greased cast iron skillet or baking dish suitable for your Kamado grill.
10. In a small bowl, mix together the breadcrumbs and Dijon mustard until well combined. Sprinkle this mixture evenly over the top of the mac and cheese.
11. Place the skillet or baking dish on the Kamado grill over indirect heat and close the lid. Cook for 20-25 minutes, or until the breadcrumbs are golden brown and the mac and cheese is bubbling.
12. Carefully remove the skillet or baking dish from the grill using heat-resistant gloves. Let it cool for a few minutes before serving.
13. Garnish with chopped parsley, if desired, and serve hot.
So grab your ingredients and let’s dive into cooking! Don’t forget to like, subscribe, and leave a comment below if you give this recipe a try. Enjoy!
Негізгі бет Smoked Mac and Cheese on the Kamado
Пікірлер: 10