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Egyptian Mac n Cheese (Test Version)

Smoked mac and cheese with a rich béchamel fully incorporated before smoking, layered tomato garlic sauce, and Egyptian spices
Cook Time 105 mins
Total Time 1 hr 45 mins
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Description
Smoked mac and cheese with a rich béchamel fully incorporated before smoking, layered tomato garlic sauce, and Egyptian spices
Ingredients:
  • 1 lb chickpea shells (or elbow macaroni)
  • 1 .5 tsp salt (for pasta water)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 /2 tsp sumac
  • 1 /4 tsp cinnamon
  • 1 /4 tsp allspice
  • 1 /4 tsp paprika
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 1 .75 cups whole milk, warmed
  • 1 /4 cup heavy cream
  • 1 tsp dry mustard powder
  • 1 /4 tsp nutmeg
  • 1 tbsp olive oil
  • 3 garlic cloves, minced
  • 14 oz crushed tomatoes
  • 1 tbsp tomato paste
  • 1 /2 tsp sugar
  • 2 cups sharp cheddar cheese, grated
  • 1 cup Gruyère cheese, grated
  • 1 /2 cup gouda cheese, grated
  • 2 tbsp fresh parsley, chopped (garnish)
  • 1 tbsp fresh thyme leaves (garnish)
Instructions
  1. 1
    Bring salted water to a boil. Cook pasta just barely al dente, 2-3 minutes less than package directions. Drain and set aside.
  2. 2
    Combine cumin, coriander, sumac, cinnamon, allspice, and paprika.
  3. 3
    Melt butter in a heavy saucepan over medium heat. Whisk in flour and cook 2 minutes without browning.
  4. 4
    Gradually whisk in warm milk, preventing lumps. Add cream, 1 tsp of the spice blend, mustard powder, and nutmeg. Simmer until thickened, 8-10 minutes.
  5. 5
    Remove from heat completely, let cool 2-3 minutes. Gradually whisk in cheddar, Gruyère, and gouda (reserve 1 cup for topping), handful by handful, until melted and smooth.
  6. 6
    Heat olive oil, sauté garlic. Add crushed tomatoes, tomato paste, remaining spice blend, and sugar. Simmer 15-20 minutes.
  7. 7
    Combine pasta with cheese-enriched béchamel. Layer half the mac mixture, half the tomato sauce, remaining mac mixture, then remaining tomato sauce in a buttered 9x13 pan.
  8. 8
    Preheat smoker to 225°F with mild wood. Cover pan tightly with foil and smoke 1 hour.
  9. 9
    Remove foil, stir gently, top with reserved cheese. Smoke uncovered 30-45 minutes, stirring every 20 minutes, until golden and internal temp reaches 160°F.
  10. 10
    Let rest 5-10 minutes. Garnish with fresh parsley and thyme. Serve immediately.
Read it online: https://caudill.recipes/recipe/egyptian-mac-n-cheese-test-version/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.