Smoked Pasta with Cheese Sauce

Here’s a unique version of the classic mac and cheese, enriched with a delicate smoky flavor. This creamy and rich dish is perfect for any occasion.

• 250 g of dry pasta (eg, shells or penne)
• 40 g of butter
• 20 g of flour
• 600 ml of milk
• 250 g of spicy cheese (eg, cheddar, Dziugas, amber)
• 1/3 teaspoon of salt
• ¼ teaspoon of ground black pepper
• 30 g of cream cheese (optional)
• A pinch of ground nutmeg (optional)
• 1. Cook the pasta al dente according to the package instructions, then drain.
  2. In a saucepan, heat the butter, add flour and stir until it reaches a light golden color.
  3. Gradually pour in the milk, constantly stirring, and cook on low heat until the sauce thickens.
  4. Add grated cheese, cream cheese (if using), salt, pepper, and optionally nutmeg. Stir until fully combined.
  5. Combine the pasta with the cheese sauce and transfer to an ovenproof dish.

• Smoking:

  1. Prepare the smoker by heating it to 100°C.
  2. Place the dish in the smoker and leave it there for about an hour so the pasta can acquire a subtle smoky flavor.
  3. The smoked pasta with cheese sauce is now ready to be served.