Smoked Mac and Cheese
This Smoked Mac and Cheese is the ultimate fall comfort food. It's easy-to-make and absolutely delicious. Highly recommend using Cabot Cheese shreds to take the flavor to the next level. Serve with veggies & your protein of choice, or enjoy it as is!
Servings: 8 servings
- 16 oz pasta shells or pasta of choice
- 4 cups Cabot Cheese Shredded Mac and Cheese divided
- 2 tbsp butter or ghee
- 1/2 cup cream cheese whipped
- 1/2 cup milk
- 1 tbsp minced garlic
- Salt and pepper to taste
- 1/8 tsp cayenne pepper optional
- 1/2 cup breadcrumbs for topping
- 2 jalapenos sliced, for topping
Preheat smoker to 250 degrees Fahrenheit. (Or regular grill on low-medium heat, or oven at 250 degrees F).
Cook pasta for 8-10 minutes or according to package instructions. Drain when done.
Transfer cooked pasta noodles to a large bowl. Add milk, butter, 2 cups of Cabot Cheese shredded cheese, whipped cream cheese, minced garlic, salt & pepper to taste & cayenne pepper (if using). Stir well until all ingredients are incorporated.
Transfer cheesy pasta mixture to cast iron skillet. Sprinkle the following on top in layers: 1 cup of shredded cheese, 1/4 cup breadcrumbs, then repeat. If adding jalapenos, finish by placing jalapeno slices on top.
Place cast iron skillet on smoker for 1 hour or until top is browned and crispy. Check at 30-40 minutes and adjust time as needed. (If cooking in the oven, I'd recommend turning it to broil for a few minutes at the end!)
Enjoy hot! Serve along with veggies and/or protein (i.e. cooked chicken, etc.) if desired. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Calories: 551kcal | Carbohydrates: 50g | Protein: 24g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 84mg | Sodium: 481mg | Potassium: 243mg | Fiber: 2g | Sugar: 4g | Vitamin A: 921IU | Vitamin C: 4mg | Calcium: 465mg | Iron: 2mg