- One packet of sixteen ounces of elbow macaroni
- ¼ cup of all-purpose flour
- ¼ cup or half a stick of butter
- Three cups of milk
- One packet of eight ounces of cream cheese (cut in chunks)
- 1 tsp. of salt
- ½ tsp. of black pepper
- One wedge of shredded Parmesan cheese of four ounces
- One block of smoked Gouda cheese eight ounces, shredded and divided
- One block of extra sharp cheddar cheese of eight ounces, shredded and divided
- Follow the directions on the pasta packaging to cook your elbow macaroni the right way.
- While your pasta is boiling, take a medium saucepan. Melt butter in the pan, and then whisk the flour into the butter. Be sure to cook them for two minutes on medium heat.
- Whisk in the milk and bring the mixture to a boil. Then, remove these from the heat.
- Stir in the salt and pepper and cream cheese and keep mixing until the texture is smooth.
- Preheat your oven to 300 degrees Fahrenheit.
- Coast an aluminum roasting pan with some cooking spray.
- Take a large bowl and combine two cups of Gouda cheese, cheddar cheese, parmesan cheese, sauce, and pasta.
- Spoon this entire mixture inside the roasting pan.
- Cover the pan with aluminum foil and smoke or bake the dish for at least forty-five minutes.
- Uncover the dish, and sprinkle it with the leftover cheese.
- Bake it for an additional fifteen or twenty minutes until the dish is completely heated through.
- Keep in mind that instead of an oven, you can also place your dish inside a smoker and smoke it for forty-five minutes or an hour.
- You can do this at 225 degrees Fahrenheit in the smoker until your mac and cheese are bubbling and brown.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Calories: 837 kcal
- Sugar: 2 g
- Sodium: 877 mg
- Fat: 56 g
- Carbohydrates: 57 g
- Protein: 30 g
- Cholesterol: 171 mg