Ingredients
- 1 lb Cavatappi pasta or elbow macaroni
- 12 oz sharp cheddar cheese freshly shredded
- 8 oz smoked Gouda cheese
- 4 oz cream cheese cubed
- 16 oz whole milk
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- salt & pepper to taste
Instructions
- Bring a large pot of salted water to boil and cook pasta until al dente, approximately 10 minutes. Drain and set aside.
- Shred the cheddar and Gouda cheese blocks fresh (do not use pre-shredded cheese).
- In a large cast-iron pan or aluminum baking pan, combine the shredded cheddar, Gouda, cream cheese, seasonings, and milk.
- Preheat smoker to 250°F. Place the pan with cheese mixture in the smoker and smoke for 45 minutes, stirring halfway through to ensure even melting.
- Add the cooked pasta to the cheese sauce and fold until pasta is fully coated.
- Sprinkle the extra 1/2 cup of shredded cheddar cheese on top.
- Increase smoker temperature to 350°F and continue smoking for 20-30 minutes, until the top is golden brown and bubbly.
- Remove from smoker and let rest for 10 minutes before serving to allow sauce to set.
Notes
Pro Tips
- Use only freshly shredded cheese - pre-shredded varieties contain anti-caking agents that prevent proper melting
- Don't skip stirring halfway through the initial smoking period
- Avoid stirring in the final topping of cheddar cheese to achieve a crispy, golden crust
- For extra creaminess when reheating, add a splash of milk
Storage
- Refrigerate in airtight container for 3-5 days
- Freeze for up to 2-3 months
- Reheat in 350°F oven with a splash of milk until warmed through
Nutrition
Calories: 902kcalCarbohydrates: 96gProtein: 27gFat: 45gSaturated Fat: 22gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 102mgSodium: 936mgPotassium: 651mgFiber: 4gSugar: 13gVitamin A: 1296IUVitamin C: 0.01mgCalcium: 295mgIron: 3mg
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