Smokey Mac N Cheese
Life is all about Mac n’ Cheese
Smokey Mac N Cheese
Ingredients
- Kosher salt and pepper
- 1 pound dry rigatoni
- 2 cups heavy cream
- 3 cups 1/2 & 1/2
- 1 Tsp smoked paprika
- 1/2 Tsp cayenne
- 3 shakes of your favorite hot sauce
- 8 oz cream cheese
- 8 oz smoked Gouda, shredded
- 2 cups Gruyère, shredded
- 1 pound ham, diced (optional)
- 1 cup Panko bread crumbs
- 1/2cup grated pecorino
- 1/2 cup sliced scallions, optional
Instructions
- Heat a large pot of water to a boil. Cook pasta until al dente, drain and set aside. Do not overcook.
- Set grill for indirect heat. ** heat one side to medium high and leave other side off. Heat a deep 12” cast iron skillet or cast iron pot over direct heat.
- Combine the cream, 1/2&1/2, paprika, cayenne and hot sauce in the skillet. Season with salt and pepper. Bring to a slight simmer and simmer mixture is reduced by half and thickened, about 5 minutes. Whisk in cream cheese and smoked Gouda and shredded Gruyère until Fully melted. Sir in ham and pasta and mix until fully incorporated.
- Preheat oven to broiler. Stir together panko, pecorino and scallions. Remove Mac n cheese from grill and top With bread crumb mixture. Place in oven to broil until top is golden brown.
Notes
You can make this on stove top. Follow grill instructions. Add your bread crumb mixture and bake at 400 until nice and bubbly. Turn to broil and broil until golden brown.
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