Ingredients

The following ingredients have 8 Servings
  • 1 pound macaroni noodles
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 tablespoon mustard powder
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon hot sauce
  • 2 cups half and half
  • 8 ounces cream cheese (cubed)
  • 2 cups extra sharp cheddar cheese (shredded)
  • 2 cups smoked gouda cheese (shredded)
  • 1 cup panko bread crumbs
  • ¼ cup unsalted butter
  • 2 tablespoons steak seasoning (click link for recipe)

Instruction

  • Bring a large pot of salted water to a boil on the stove.
  • Add the macaroni noodles and cook 1-2 minutes less than the package directions, until al dente.
  • Drain the noodles and set aside.
  • Preheat a smoker to 225°F.
  • Place a 12 inch cast iron skillet on the stove over medium heat.
  • Add 1/4 cup unsalted butter.
  • Once melted, add the flour and whisk with the butter to form a roux, then stir in the mustard powder, salt, pepper and hot sauce.
  • Slowly pour in the half and half and bring to a gentle boil.
  • Add the cream cheese and stir consistently until it’s melted and the sauce is smooth.
  • Turn the heat on the stove to medium-low and stir in the shredded cheddar and smoked gouda cheese.
  • Stir consistently until the sauce is smooth and creamy.
  • Turn the heat off on the stove and stir in the cooked macaroni noodles.
  • In a small bowl, melt the ¼ butter for the topping, then stir in the panko bread crumbs and steak seasoning.
  • Sprinkle this mixture evenly over the mac and cheese in the skillet.
  • Place the skillet of mac and cheese in the smoker for 1 hour.