Scale

500g macaroni or elbow pasta

200g sharp cheddar, shredded

150g smoked gouda, shredded

100g mozzarella, shredded

2 cups whole milk

1 cup heavy cream

2 tbsp butter

2 tbsp flour

1 tbsp Dijon mustard

1/2 tsp smoked paprika

1/2 tsp salt and black pepper

200g smoked sausage, sliced (optional)

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Melt butter in a saucepan, whisk in flour to form a roux. Slowly add milk and cream, stirring until smooth.

Add cheeses, mustard, paprika, salt, and pepper. Stir until fully melted into a smooth sauce.

Cook pasta al dente, drain, and mix with cheese sauce.

Preheat smoker to 225°F (107°C). Pour mac and cheese into cast iron skillet. Top with sausage if using.

Smoke for 1 hour or until golden on top. Add extra cheese and smoke 15 minutes more for a crispier crust.

Use applewood or cherrywood for mild smoke. Stir halfway through smoking for even flavor. Add milk when reheating to restore creaminess.