Tremendous BBQ Mac and Cheese

Ingredients

• 1 lbelbow macaroni or cavatappi(cavatappi holds sauce better — bigly approved)
• 6 tbspunsalted butter
• 1/3 cupall-purpose flour
• 3 cupswhole milk(whole, never skim, skim is for cereal not cheese sauce)
• 1 cupheavy cream
• 12 ozsharp cheddar cheese, freshly grated(grate it yourself, the pre-shredded stuff is coated in cellulose and will not melt right)
• 6 ozgruyere cheese, freshly grated
• 4 ozcream cheese(cubed, room temperature)
• 1 tbspdijon mustard
• 1 tspsmoked paprika
• 1 tspgarlic powder
• 1 tsponion powder
• 1 1/2 tspkosher salt
• 1 tspblack pepper
• 1 cuppanko breadcrumbs
• 2 tbspunsalted butter, melted (for topping)
• 4 ozsharp cheddar, grated (for topping)

Steps

1. 1

   Preheat your smoker to 250°F with hickory or pecan wood. (If you don't have a smoker, preheat the oven to 350°F — you'll lose the smoke but you'll still get a great bake.)

2. 2

   Bring a large pot of generously salted water to a boil. Cook the pasta 2 minutes short of al dente — it will finish cooking in the cheese sauce and on the smoker. Drain and set aside.

3. 3

   In a large saucepan, melt the 6 tbsp butter over medium heat. Whisk in the flour and cook, whisking constantly, for 2 minutes — a blonde roux, not a brown one.

4. 4

   Slowly pour in the milk and cream, whisking continuously to prevent lumps. Continue to whisk over medium heat until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

5. 5

   Reduce heat to low. Stir in the dijon, smoked paprika, garlic powder, onion powder, salt, and pepper.

6. 6

   Add the cheeses in three batches — the cheddar, then the gruyere, then the cream cheese — stirring after each addition until fully melted and smooth before adding the next. Do NOT let the sauce boil after the cheese goes in, or it will break.

7. 7

   Fold the drained pasta into the cheese sauce until every noodle is coated. Transfer to a buttered 9x13-inch cast iron pan or disposable foil pan.

8. 8

   In a small bowl, toss the panko with the 2 tbsp melted butter. Scatter evenly over the top of the mac. Sprinkle the 4 oz of additional cheddar over the panko.

9. 9

   Place the uncovered pan on the smoker and smoke at 250°F for 45-60 minutes, until the top is deep golden brown with a slight bark and the cheese sauce is bubbling around the edges. (In the oven: bake 25-30 minutes at 350°F.)

10. 10

    Let rest 10 minutes before serving — the sauce sets up and the slices hold their shape.