November 28, 2017
This holiday season, try preparing your holiday meals on a Hestan grill for a unique culinary experience that will leave your guests wanting more.
Try this delicious smoked macaroni and cheese recipe from Luwa's in-house Chef Luis Rodriguez for the ultimate indulgence. This is sure to become a holiday staple in your home!
Smoked Mac & Cheese Ingredients
1 pound cavatappi pasta
1 quart milk
6 tablespoons unsalted butter
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
1 teaspoon paprika
Smoked Mac & Cheese Preperation
Start your smoker
Add salt to a large pot of boiling water.
Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Heat the milk in a small saucepan, but don't boil it.
Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour.
Cook over low heat for 2 minutes, stirring with a whisk.
While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
Remove from heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.
Add the cooked macaroni and stir well.
Pour into a 8” iron cast pan. Sprinkle paprika on the top.
Smoke for 30 to 40 minutes, or until desired smoke is achieved.
Check our events calendar and join us for a cooking demo in our Bellevue studio to taste this delicious sweet potato casserole and learn more about the Luwa Outdoor Collection!
Chef Luis Rodriguez
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