Creamy smoked shells and cheese made with five white cheeses and smoked to perfection.
In a dutch oven, melt butter.
Add flour and whisk until well combined and fragrant.
Stir in milk and continue whisking until thickened.
Add cream cheese, whisk until smooth. Add salt and pepper and stir to combine.
Add white cheddar, mozzarella, gouda, and parmesan. Whisk until smooth.
Add pasta and gently toss until combined.
Transfer to a cast iron skillet.
Smoke at 300 degrees for 20 minutes. Stir shells and cheese and smoke an additional 15 minutes.
Top with crumbled bacon.
Using a pellet grill allows you to cook at a low temperature while infusing your food with the flavor of your chosen pellets. Here I've used oak pellets, but feel free to use your favorite! Each wood pellet has a unique note. For this shells and cheese you only need to smoke about 35-40 minutes to get a nice smoked flavor without drying our your dish.
Grate your own cheese. Avoid the pre-shredded cheese for this recipe. Most contain added ingredients that will create a gritty texture in your sauce.
Use a cast iron skillet to smoke your smoked mac and cheese. Smoking will not damage cast iron.
You can make this dish in the oven! Simply bake for 15 minutes after you transfer your shells and cheese to the skillet. Top with bacon and serve.
I mention cooking just shy of al dente in this recipe. Al dente describes pasta or rice that is cooked to be firm to the bite.
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