Delicious with any Adam Puchta wine
- 1 (16 oz.) package elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 3 cups milk
- 1 (8 oz.) cream cheese, cut into chunks
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 cups extra sharp cheddar cheese, shredded
- 2 cups Gouda cheese, shredded (sometimes we even like to use Smoked Gouda, yum!)
- 1 cup Parmesan cheese, shredded
Load the wood tray of your smoker up with one handful of hickory chips and pre-heat to 225° F.
Cook the pasta according to package directions. Meanwhile in a large saucepan, melt butter, and whisk in flour into the melted butter. Cook over medium heat for 2 minutes, until sauce is thick and bubbly. Whisk in milk and bring just to a boil and allow to cook for 5 minutes until thickened. Stir in cream cheese chunks and 1 cup of Cheddar, Gouda and Parmesan cheeses, mix until melted and smooth. Season with salt and pepper. Add cooked pasta to the cheese mixture, stir until combined.
Prepare a 11 x 9-1/2 inch aluminum roasting pan with non-stick cooking spray and pour macaroni and cheese mixture to pan. Sprinkle top with remaining Cheddar and Gouda cheeses.
Place in smoker and cook 1 hour at 225° F, until bubbly and delicious. For a nice even smoke, stir pasta half way through cooking time.