Smoked Mac and Cheese with Smoked Gouda

Ingredients

• 300 g elbow macaroni
• 200 g smoked Gouda cheese, shredded
• 150 g sharp cheddar cheese, shredded
• 2 cup whole milk
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 1 tsp dry mustard powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• ½ tsp salt
• ½ cup wood chips (e.g., apple)(optional)

Instructions

1. 1

   Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente, about 8 minutes; drain and set aside.

2. 2

   In a saucepan over medium heat melt the butter, whisk in the flour and cook for 1 minute to form a roux; gradually whisk in the milk, stirring constantly until the sauce thickens, 4‑5 minutes.

3. 3

   Stir in the dry mustard, smoked paprika, black pepper, and salt; then add the shredded smoked Gouda and cheddar, mixing until fully melted and smooth.

4. 4

   Combine the cooked macaroni with the cheese sauce, transfer to a greased 9‑inch baking dish, and smooth the top.

5. 5

   If using, place a small foil packet of wood chips on the lower rack of the oven and smoke the dish for 5‑7 minutes, then remove the packet and bake uncovered for 20‑25 minutes until bubbling and golden.

6. 6

   Let the mac and cheese rest 5 minutes before serving.