Nickel Allergy Friendly Smoked Mac and Cheese

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Nickel Allergy Friendly Smoked Mac and Cheese

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Ingredients

8 servings

For the pasta

1 lb elbow macaroni
Pastificio G. Di Martino Pasta Elbows Macaroni Gefen Elbow Noodles - 9 Oz
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1 tbsp kosher salt

For the cheese sauce

4 tbsp unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 tsp dry mustard
½ tsp smoked paprika
¼ tsp cayenne pepper
½ tsp black pepper
½ tsp kosher salt
2 cups sharp cheddar cheese, freshly shredded
1 cup gruyère cheese, freshly shredded
1 cup smoked gouda cheese, freshly shredded

For the topping

1 cup panko breadcrumbs
2 tbsp unsalted butter, melted
¼ cup sharp cheddar cheese, freshly shredded

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Prepare your smoker or set up a charcoal grill for indirect heat, targeting a steady temperature of 225–250°F (107–121°C). Add your preferred wood chunks or chips (hickory, applewood, or cherry work well) to the coals or smoker box.
2
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the elbow macaroni until just shy of al dente — about 1–2 minutes less than the package directions, with a firm bite at the center. Drain through a colander and set aside.

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