Ingredients

The following ingredients have 4 Servings
  • 8 ounces freshly grated cheddar cheese
  • 6 ounces freshly grated Gouda cheese (smoked or regular)
  • 6 ounces cream cheese (cut into small pieces)
  • 3 Tablespoons butter (cut into 3-4 pieces)
  • 3 cups half and half***
  • 8 ounces elbow or mini penne pasta
  • 1 teaspoon black pepper
  • 1/2 teaspoon bbq spice rub blend (optional)
  • 1/4 teaspoon smoked paprika (optional)
  • 2 Tablespoons panko breadcrumbs (optional)

Instruction

  • Place butter in dish (preferably 10 inch cast iron skillet) and set in smoker heated to about 225-250 degrees until butter melts.
  • Set aside about 1/3-1/2 cup of grated cheese for topping.
  • Remove from heat and add noodles, half-and-half, cheeses and black pepper, stirring until well combined.
  • Return skillet to smoker and smoke for approximately 2 hours, stirring every 20 minutes.
  • At about 1 and 1/2 hours the mixture should be creamy with much of the liquid absorbed. Top with remaining cheese, spice blend mixed with paprika (if desired) and breadcrumbs (if desired).
  • Return to smoker for final 20-25 minutes.