Smoked Roux Mac and Cheese

FOR THE ROUX

3 tablespoons Smoked flour

3 tablespoons butter

FOR THE SAUCE

2 1/2 cups 2% milk

1 cup 35% cream

2 cup shredded sharp cheddar cheese

1 cup smoked gouda

1 teaspoon dijon mustard

1/2 teaspoon paprika

Dash of Worcestershire sauce

PASTA

12 oz of cavatappi pasta or of your favourite kind.

Optional Topper

1 1/2 cup panko bread crumbs

Zest of 1 lemon

2 teaspoon Fresh parsley

1. Smoked flour needed for this recipe, see smoked flour recipe here.

2. Make roux with butter and smoked flour by melting your butter in a medium sized sauce pot and whisking in your flour until it is combined. Cook your roux until it is light brown in colour and has a nutty fragrance. 

3. Whisk in your milk first, adding half of it to start and then incorporating the rest. Be careful, when liquid is added to a hot roux there is steam. Wear a Broil King® glove to protect yourself from any potential steam burns.

4. Bring the cream, milk and roux up to a slow simmer and whisk in your cheeses. Add them a handful at a time to ensure that the cheese incorporates into your mixture. 

5. Finish the sauce with a teaspoon of dijon mustard, grainy or smooth and a half teaspoon of paprika. 

6. Stir in your cooked cavatappi noodles and put into a cast iron pan to serve the dish.

7.OPTIONAL 

In a small bowl combine topper ingredients and mix well. Cover the mac and cheese with the panko topper and place in the bbq, indirect heat 350  ° F for 5 minutes - or until the panko has turned golden brown. If you have a rotisserie burner, this may be used to “broil” the breadcrumbs to achieve a quicker result.