Originally Posted by jackmountain
Originally Posted by kingston
Originally Posted by jackmountain
Damn this was good…. Made a rue out of milk, butter and flour, added black pepper, smoked paprika, garlic powder. Shredded mozarella and lots of sharp cheddar, and some Gouda. Italian bread crumbs on half.
Smoked it probably 30-40 minutes at 225deg.
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Do you cook the pasta all the way through before smoking or do you partially cook the pasta and then finish it in the smoker?


Cook to “al dente” then finish in the smoker. I’d skip the roux (math man) next time and go straight butter and milk mixed in the pan. It got pretty thick in the smoker and I like it creamier. The garlic powder and smoked paprika made it.
I used hickory and would possibly go apple or cherry next time.


That's the way I like to do mine, almost the same recipe. I usually throw a little hatch green chiles in there too. Love the smoked version for sure.

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