“Smokin’ Sage” Smoked Mac and Cheese: Spicy, Southwest Twist
Sage, chiles, and fresh herbs – blended with the comforting richness of classic mac and cheese.
- 1 lb Cavatappi pasta (Use your favorite mac and cheese pasta)
- 4 tbsp Unsalted butter, divided
- 4 tbsp All-purpose flour
- 1 1/2 cup Whole milk, warmed
- 1 cup Grated cheddar cheese (We like sharp or extra sharp. Don't use pre-shredded cheese)
- 1 cup Grated Monetery Jack cheese
- 1/2 cup Grated Parmesan cheese
- 1/4 cup Chopped, fresh sage
- 1/4 cup Fresh chives, chopped
- 1/4 cup Fresh cilantro, chopped
- 1 Jalapeno, seeded and finely chopped
- 1/2 tsp Smoked paprika
- 1/4 tsp Ground cumin
- Salt and pepper to taste
Preheat your smoker to 225°F (107°C). If you don't have a smoker, you can preheat your oven to 350°F (175°C).
Cook the macaroni according to package instructions until al dente. Drain and set aside.
In a large pot over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the warmed milk, increase heat to medium-high, and bring to a simmer. Cook, stirring frequently, until the sauce thickens slightly, about 3-5 minutes.
Remove from heat and stir in the cheddar, Monterey Jack, and Parmesan cheeses until melted and smooth. Season with salt, pepper, smoked paprika, and cumin.
Fold in the cooked macaroni, chopped herbs, and optional jalapeño.
Pour the mixture into a greased cast-iron skillet or oven-safe dish (a baking dish or casserole works well). Dot the top with the remaining 2 tablespoons of butter.
Place the dish on your smoker or in the preheated oven and smoke/bake for 30-35 minutes, or until golden brown and bubbly on top. If you like the crunch of breaded topping, add some panko during the last 10 minutes of cooking.
Let the mac and cheese cool slightly before serving. Garnish with additional chopped herbs, if desired.
For some added pop, toss in some freshly smoked, cubed pork belly or thick-cut bacon. YUM!