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| 2 Roasted Hatch chilis 1 tablespoon olive oil 2 ½ cups half and half 5 tablespoons salted butter, divided 8 ounces cream cheese, cubed 1 teaspoon hot sauce 1 teaspoon dijon mustard ¾ teaspoon black pepper 16 ounce cavatappi 1 ½ cups cheddar cheese, shredded 1 ½ cups mozzarella, shredded 1 cup pork panko (you can use regular panko, or brown a slice of bacon and stir the panko with the bacon grease) | |
| Turn the smoker temp to 180°F and select high smoke. In a large cast iron skillet mix the half and half, 4 tablespoons of butter, cream cheese, hot sauce, dijon and black pepper. Smoke for 30 minutes. While the sauce smokes, cook the pasta to package instructions. Reserve about ¼ cup of pasta water and then drain the pasta and return it to the pot (do not rinse). Add the cheddar and mozzarella cheese to the hot pasta and toss. Remove the skin of the hatch chilis, seed (if you like it spicy, leave some/all the seeds) and dice the roasted hatch chilis. Add them to the cheesy pasta and toss. Whisk the cast iron sauce and add the pasta directly to the cast iron. Toss to combine. Sprinkle the top of the mac and cheese with the pork panko. Close the lid of the smoker and increase the temp to 350°F. Bake for 45 minutes. Remove the cast iron from the smoker and rest for 10 minutes before serving. | |
Unrated | |
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