Holiday Recipes

Ingredients

• 1 lb Elbow Pasta (uncooked, will be boiled al dente)
• 2 cups Sharp Cheddar Cheese (shredded)
• 2 cups Gruyere Cheese (shredded)
• 2 cups Parmesan Cheese (freshly grated)
• 6 tablespoons Butter (melted for roux)
• 0.5 cup All-Purpose Flour (for roux)
• 4 cups Whole Milk (full‑fat for creaminess)
• 1 cup Panko Breadcrumbs (for crunchy topping)
• 2 tablespoons Butter (melted, mixed with panko)
• 2 teaspoons Holy Cow Seasoning (blend of salt, pepper, garlic powder)

Instructions

1. Preheat Pellet Grill

   Turn on the pellet grill and set the temperature to 350°F. Allow it to preheat for about 10 minutes before cooking.

   Time: PT10M

   Temperature: 350°F

2. Cook Pasta

   Bring a large pot of salted water to a boil, add the elbow pasta, and cook for 8‑9 minutes until just shy of al dente.

   Time: PT10M

   Temperature: 212°F

3. Drain Pasta

   Drain the pasta in a colander and set aside while you prepare the cheese sauce.

   Time: PT2M

4. Make Roux

   Melt 6 tablespoons of butter in the large pot over medium heat. Whisk in ½ cup flour and cook, stirring constantly, for about 2 minutes until the mixture is fragrant and lightly golden.

   Time: PT3M

5. Add Milk

   Slowly whisk in the 4 cups of whole milk, adding it in a thin stream while stirring to keep the mixture smooth. Continue cooking until the sauce thickens and reaches a gentle boil.

   Time: PT5M

6. Season Sauce

   Stir in 2 teaspoons of Holy Cow seasoning, tasting and adjusting salt or pepper if needed.

   Time: PT1M

7. Incorporate Cheeses

   Add the shredded sharp cheddar, Gruyere, and Parmesan (2 cups each) to the sauce, stirring until each cheese is fully melted and the sauce is smooth.

   Time: PT3M

8. Combine Pasta and Sauce

   Fold the cooked elbow pasta into the cheese sauce, ensuring every piece is evenly coated.

   Time: PT2M

9. Transfer to Skillet

   Pour the mac and cheese mixture into the cast‑iron skillet, spreading it into an even layer.

   Time: PT2M

10. Prepare Panko Topping

    In a small bowl, combine 1 cup panko breadcrumbs with 2 tablespoons melted butter, mixing until the crumbs are lightly coated.

    Time: PT2M

11. Add Crunchy Topping

    Sprinkle the buttered panko evenly over the surface of the mac and cheese.

    Time: PT1M

12. Smoke the Dish

    Place the skillet on the preheated pellet grill and smoke at 350°F for 45 minutes, or until the topping is golden brown and the cheese is bubbling.

    Time: PT45M

    Temperature: 350°F

13. Rest Before Serving

    Remove the skillet from the grill and let the smoked mac and cheese rest for 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

580

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

2g