Ingredients:

  • 1 lb Elbow macaroni or Cavatappi
  • 2 tbsp Salted butter, cubed
  • 12 oz Sharp Cheddar, freshly grated
  • 8 oz Monterey Jack, freshly grated
  • 4 oz Smoked Gouda, freshly grated
  • 3 cups Whole milk
  • 1 cup Heavy cream
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1/2 tsp Ground mustard
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp Melted butter
  • 1/4 cup Grated Parmesan

Instructions:

  1. Boil the macaroni. Cook the 1 lb elbow macaroni in salted water for exactly 2 minutes less than the package directions. Note: It should still have a firm bite in the center.
  2. Drain and coat. Toss the hot pasta with the 2 tbsp cubed butter in a large bowl. Note: This creates a fat barrier so the pasta doesn't soak up all the sauce immediately.
  3. Mix the dairy. Whisk together the 3 cups whole milk, 1 cup heavy cream, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp ground mustard.
  4. Combine cheese. In a separate bowl, toss the grated Cheddar, Monterey Jack, and Gouda together.
  5. Layer the skillet. Place half the pasta in the 12 inch cast iron skillet, top with half the cheese mixture, then repeat with the remaining pasta and cheese.
  6. Pour the liquid. Slowly pour the milk and cream mixture over the pasta until the liquid sits just below the top layer of noodles.
  7. Smoke the base. Place the skillet in the smoker at 225°F and cook for 30 minutes until the cheese is fully melted and the liquid is steaming.
  8. Prepare the topping. Mix the 1/2 cup Panko, 2 tbsp melted butter, and 1/4 cup Parmesan in a small bowl.
  9. Add the crunch. Sprinkle the Panko mixture over the top of the skillet.
  10. Finish the cook. Increase the smoker heat to 350°F (if possible) or simply continue at 225°F for another 15 minutes until the top is golden and crackling.