Smoked Mac and Cheese

Name: Smoked Mac and Cheese
Total time: PT-496088H36M8S
Ingredients: 3 tablespoons butter, plus more for the pan; Salt and pepper; 2 cups elbow macaroni or other small cut pasta; 3 tablespoons all-purpose flour; 2 1/2 cups milk (low-fat is fine); 2 bay leaves; 1 1/2 cups grated cheese (like sharp cheddar or Emmental); 1/2 cup freshly grated Parmesan cheese

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Makes 4 servings 1x

Time 50 to 60 minutes

Units Scale

Ingredients

3 tablespoons butter, plus more for the pan
Salt and pepper
2 cups elbow macaroni or other small cut pasta
3 tablespoons all-purpose flour
2 1/2 cups milk (low-fat is fine)
2 bay leaves
1 1/2 cups grated cheese (like sharp cheddar or Emmental)
1/2 cup freshly grated Parmesan cheese

Instructions

Generously butter the bottom and sides of a 9- x 12-inch disposable foil pan; put it in another pan for more stability if you like. Bring a large pot of water to a boil and salt it. Add the pasta. Stir occasionally, until the pasta is at the point where it is almost done but you would still think it needed another minute or 2 to become tender. Drain, rinse with cold water, and put it in the prepared pan.
Put the 3 tablespoons butter in a medium saucepan over medium-low heat; when it melts, add the flour and stir until completely mixed with the butter to make a roux. Cook for another minute or 2, but don’t let it brown. Add a few tablespoons of the milk, stirring until smooth. Continue to add the milk at little at a time, stirring constantly, until the mixture is more liquid than paste. Add the bay leaves, sprinkle with pepper, raise the heat to medium, and cook until small bubbles form around the edge of the pan. Remove from the heat and discard the bay leaves. Add the cheeses and gently stir until the mixture is smooth. Pour the sauce over the pasta and stir to combine; taste and adjust the seasoning if you like. Let sit at room temperature while you prepare the fire, or cover and refrigerate until you’re ready to grill. (You can make the recipe up to several hours in advance and refrigerate; the cook time will be 10 to 20 minutes longer.)
Start the coals or heat a gas grill for medium indirect cooking. If using charcoal, position the coals so that the smoke will be pulled over the pan and out the top vent. When the grill is ready, add wood to the fire.
When the grill fills with smoke, put the mac and cheese on the indirect side of the grill. Close the lid and cook until the sauce is bubbling around the edges, 20 to 30 minutes. About halfway through, rotate the pan for even cooking and quickly stir the pasta then and every 5 minutes thereafter. Be sure to keep the grill filled with smoke; you may need to add more wood. Transfer the pan to a rack and let cool for 5 to 10 minutes before serving.

– Recipe from How to Grill Everything