Four Cheese Mac & Cheese

By á-2571

Ingredients

• 1 (16 ounce) package elbow macaroni
• 1/4 cup butter
• 1/4 cup all purpose flour
• 3 cups milk
• 1 (8 ounces) cream cheese, cut into large chunks
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups (8 ounces) extra sharp Cheddar cheese, shredded
• 2 cups (8 ounces) Gouda cheese shredded
• 1 cup (4 ounces) Parmesan cheese, shredded

Preparation

Step 1

1. Load the wood tray with one small handful of wood chips and preheat the smoker to 225° F.
2. Cook pasta according to package instructions. In a medium saucepan, melt butter, and whisk flour into the butter. Cook over medium heat for 2 minutes, until sauce is bubbly and thick. Whisk in milk and bring to a boil. Cook 5 minutes until thickened. Stir in cream cheese until mixture is smooth. Add salt and pepper.
3. In a large bowl, combine 1 cup Cheddar, 1 cup Gouda cheese, Parmesan cheese, pasta, and cream sauce. Spoon mixture into an 11 by 9 ½-inch aluminum roasting pan coated with nonstick cooking spray. Sprinkle top with remaining Cheddar cheese and Gouda cheese.
4. Place in smoker and cook 1 hour at 225° F, until brown, bubbly and delicious.