Kalamazoo Outdoor Gourmet K500HB, Use And Care Manual

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Smoky Three-Cheese Macaroni
This is not kids’ macaroni and cheese. The mahogany-colored top says it all — this is a
smoky and flavorful side dish for grown-ups. The creative approach to smoking can be
applied to almost any baked dish you desire.
Serves 8 to 12
1 pound dry Conchiglie pasta, cooked
(you can use elbow macaroni, but I like
the bigger Conchiglie)
4 tablespoons unsalted butter
4 tablespoons all purpose flour
3 cups whole milk
1/2 cup sour cream
2 large eggs
16 ounces aged Gouda cheese,
shredded (I like a 9 month old Robusto
for this recipe)
4 ounces Maytag blue cheese, crumbled
8 ounces medium-sharp Cheddar
cheese, shredded
2 cups wood chips (I like apple for this
recipe)
You will also need two aluminum turkey
roasting pans and a 3-quart earthenware
or cast iron casserole dish
Recipe by Russ Faulk for Kalamazoo
Outdoor Gourmet. Find more recipes
online at KalamazooGourmet.com
Directions
Prepare the grill for indirect grilling at 400°F.
Cook the pasta to al dente in salted water. Drain, rinse under cold water
to stop cooking and drain again.
Baked macaroni and cheese uses a classic béchamel sauce as its base.
For this recipe, we are omitting the bay leaf and garlic, but sticking
pretty close to this tradition. While the water for the pasta is coming
to a boil, begin by making a light roux. Melt the butter in a sauce pan
over medium heat. Add the flour and stir constantly with a whisk until
the color is golden brown, about 5 minutes. At this point, the flour is
cooked and the starchy flavor is gone. Whisk in the milk and sour cream
to thoroughly combine and simmer for 5 minutes.
Beat the eggs in a small bowl (about the size of a cereal bowl). Temper
the egg by adding a couple of ounces of the milk mixture to the egg
bowl and stirring. Repeat several times to slowly raise the temperature
of the eggs. Add the tempered eggs to the milk mixture along with the
Gouda, blue cheese and 4 ounces of the Cheddar. Stir until melted in.
Transfer the drained pasta to a 3-quart casserole dish. Pour in the cheese
sauce. Top with the remaining Cheddar cheese.
To create the smoking chamber, place one turkey roasting pan on
the grill grate directly over the fire. Place the wood chips around the
perimeter of the inside of the roaster. Close the hood and let this get
started smoking for about 5 minutes. Place the casserole dish inside
the aluminum roaster with the wood chips. Place the second aluminum
roasting pan upside down on top as a lid, trapping in the smoke. Close
the grill hood and cook for 5 to 10 minutes with the contraption still in
the direct grilling zone (making sure the wood chips only smoke and
do not ignite). Move the smoking contraption to the indirect zone and
continue cooking for a total cooking time of 30 to 40 minutes. The top of
the dish should be a deep brown color from the smoke, and the sauce
should be bubbling when it is heated through. Remove the casserole
dish from the roasting pans, cover tightly with foil, and wrap with towels
until serving time. It should stay warm for at least 45 minutes.
Note: This smoking process will stain the outside of your casserole dish.
Cast iron is your best bet, or you can use a disposable aluminum pan.