Smoked mac & cheese
If you're not a fan of blue cheese,
substitute an equal amount of cheddar,
Monterey Jack, Colby, Swiss, or additional
Gouda. Fresh herbs add a refreshing
contrast to the smokiness of this dish.
PREP: 40 min. Soak: 1 hr. GRILL: 23 min.
1 14× 6×¾-inch maple, oak, or cedar
10 ounces dried campanelle or cavatappi
3 tablespoons butter
1 cup chopped sweet onion (1 large)
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 teaspoon dry mustard
¼ teaspoon cayenne pepper
3½ cups milk
2 cups shredded Gouda cheese
( 8 ounces)
1 cup crumbled blue cheese ( 4 ounces)
1 tablespoon snipped fresh sage or
1 teaspoon dried sage, crushed
Ground black pepper
Small fresh sage leaves (optional)
1. Tailgate day: Grease a 9³∕₈ ×9³∕₈ × 2³∕₈-inch
disposable foil pan (poultry pan); set
aside. Cook pasta according to package
directions; drain. Meanwhile, for cheese
sauce, in a large saucepan melt butter over
medium heat. Add onion and garlic; cook
for 5 to 8 minutes or until onion is very
tender and beginning to brown, stirring
occasionally. Stir in flour, dry mustard, and
cayenne pepper. Cook and stir for 1 minute.
Gradually stir in milk. Cook and stir until
thickened and bubbly. Remove from heat.
Gradually add Gouda cheese and blue
cheese, stirring until melted and smooth.
Stir in the snipped fresh or dried sage.
2. Transfer pasta and cheese sauce to the
prepared foil pan; stir gently to coat.
3. At least 1 hour before grilling, soak plank
in enough water to cover. Place a weight on
plank so it stays submerged during soaking.
Drain before using. Sprinkle chicken with
salt and black pepper.
4. For a charcoal or gas grill, place plank
on the grill rack directly over medium
heat. Grill, uncovered, for 3 to 5 minutes
or until plank starts to crackle and smoke.
Place chicken on plank. Place foil pan
on grill rack, using a baking sheet
to help transfer the pan if necessary
for stability. Cover and grill for 20 to 25
minutes or until chicken is no longer pink
(170°F) and pasta mixture is bubbly.
5. Slice chicken; serve with pasta mixture.
If desired, sprinkle with sage leaves. Makes
PER SERVING: 613 cal., 27 g fat ( 15 g sat.
fat), 132 mg chol., 880 mg sodium, 49 g carb.,
2 g fiber, 41 g pro.
SPECIAL ADVERTISING SEC TION
For even smokier
flavor, try adding
one of these to the
1 Teaspoon, minced
(along with the
1 Teaspoon (along with
Instead of the gouda