The cook
Also works with: Apple, Cherry
Cook pasta just to al dente. Make a roux, whisk in milk/half-and-half, then melt in cream cheese, sharp cheddar, Gouda, mustard powder, salt, and pepper. Fold in pasta, transfer to smoker-safe pan, add a light buttered-panko topping, and smoke around 225°F for roughly 45–60 minutes. Keep smoke mild because dairy absorbs smoke quickly.
Original Kona Smoke Guide recipe using established smoked-mac technique.
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