01/07/2023
Smoked Cream Cheese Mac 'n Cheese!! This recipe has to be the ultimate soul food guilty pleasure!! Extra large pasta shells bathed in an ultra rich and extra creamy cheese sauce of aged white cheddar, smoked gouda, gruyere, parmesan and smoked cream cheese!! Finished with homemade brioche bread crumbs and a dusting of dried herbs and roasted garlic. And, all prepared in cast iron over a smoldering bed of Kingsford 100% Natural Hardwood Briquettes. This was so darn easy and so insanely good. Full step by step bellow. -Cheers, David Live Fire Republic
•12oz cream cheese
•Extra large pasta shells
•2 cups whole milk
•8oz white cheddar, finely grated
•6oz smoked gouda, finely grated
•6oz gruyere, finely grated
•4oz grated parmesan cheese
•2 tablespoons unsalted butter
•1 tablespoon garlic powder
•1 teaspoon mustard powder
•½ teaspoom nutmeg
•2-3tbspns all-purpose flour
•Kosher salt and freshly ground peppercor
•Breadcrumbs, to garnish
•Dried parsley and thyme, to garnish
Prepare grill in two zone fashion by igniting a few briquettes of Kingsford] charcoal and push to one side of the grill. Toss in a few oak wood chips for smoke. Adjust vents for 130-140F. Add new briquettes every 20-30 minutes to maintain temps. Close the lid and smoke cream cheese over a rimmed baking sheet for 2 hours. Remove and set aside to rest.
20 minutes before the cheese is finished smoking, prepare pasta just to al dente, drain and set aside.
Once cream cheese is finished, add a full chimney of charcoal embers and prepare for direct heat. Warm a well-seasoned cast iron skillet. Add milk, butter, all cheeses, seasonings and flour. Briskly whisk together.
Once reduced to desired consistency, fold in pasta. Top with bread crumbs, parsley and thyme. Damped vents, reduce heat to 325F, and cook for 10 additional minutes.
Remove from the heat, allow to cool and devour!!
