Michael Symon's smoky mac and cheese combines creamy gouda and ham with a crispy panko and pecorino topping.
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Smoky Mac and Cheese
RECIPE THANKS TO MICHAEL SYMON
Level: Easy
Overall: 30 min
Active: 20 min
Yield: 4 to 6 servings

Components

Kosher salt and freshly ground black pepper
1 pound dry rigatoni
4 cups whipping cream
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
3 shakes of your favorite hot sauce, optional
8 ounces cream cheese
8 ounces Gouda, shredded
1 pound ham, diced
1 cup panko breadcrumbs
1/2 cup grated pecorino
1/2 cup sliced scallions, optional

Directions

Heat a large pot of salted water to a boil. Prepare the pasta according to package instructions for al dente, then drain and reserved.

Set up your grill for indirect heat. If utilizing a charcoal grill, construct the cinders on one side only. If using a gas grill, heat one side just to medium-high heat. Heat a deep 12-inch cast-iron frying pan over direct heat.

Combine the cream, paprika, cayenne and hot sauce if utilizing in the skillet. Season with salt and pepper. Bring to a simmer and simmer till the cream mixture is reduced by half and thickened, about 5 minutes. Blend in the cream cheese and Gouda until totally melted. Stir in the ham and cooked pasta and continue to mix up until fully combined.

Stir together the panko, pecorino and scallions if using in a medium bowl. Spray the panko mixture evenly over the mac and cheese. Move the skillet to indirect heat, cover the grill and cook up until golden brown and bubbly, about 5 minutes.

( Additionally, you can make the mac and cheese in a 12-inch cast-iron frying pan on a stovetop over medium-high heat, then top with the panko mixture and bake in a 400 degrees F oven for 10 minutes.).

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Michael Symon's Smoky Mac and Cheese Symon's Dinners Cooking Out|Food Network.

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