Smoked Mac N Cheese with sharp cheddar and gruyere
Description
The BEST side dish and a great intro to fall
Scale
Ingredients
- 1 bag (2 cups) elbow macaroni, cooked, tossed in oil, and cooled
- 6 tbsp unsalted butter
- 1/3 cup flour
- 2 cups whole milk
- 2 cups heavy whipping cream
- 3 cups sharp cheddar cheese shredded
- 3 cups Gruyere cheese shredded
- 1 1/2 cups Panko
- 4 tbsp butter melted
Instructions
- Preheat the grill to 350F. Combine shredded cheeses in a large bowl and set aside.
- Melt butter in a deep saucepan and whisk in flour over medium heat. Slowly whisk in the milk and heavy cream until smooth. Continue whisking 2-3 minutes and add salt and pepper.
- Slowly add all but 1.5 cups of the cheese and whisk until smooth. Stir in the cooled pasta until combined.
- Pour half of the mac and cheese into the baking dish. (Be sure to spray the pan first!) Add 1.5 cups of shredded cheese then layer the remaining mac and cheese.
- Combine Panko crumbs and melted butter and top the Mac. Place directly on the grill and cook for about 30 minutes until the edges bubble and top is crispy.
