Name: Egyptian Mac n Cheese (Test Version)
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4 servings
Ingredients: 1 lb chickpea shells; 1 .5 tsp salt; 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; 1 tbsp fresh thyme leaves

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Egyptian Mac n Cheese (Test Version)

Author: admin Cuisine: Egyptian-American BBQ Fusion Courses: Main Course

Difficulty: Beginner Cook Time 105 mins Total Time 1 hr 45 mins

Servings: 4 servings

Description

Smoked mac and cheese with a rich béchamel fully incorporated before smoking, layered tomato garlic sauce, and Egyptian spices

Instructions

Bring salted water to a boil. Cook pasta just barely al dente, 2-3 minutes less than package directions. Drain and set aside.
Combine cumin, coriander, sumac, cinnamon, allspice, and paprika.
Melt butter in a heavy saucepan over medium heat. Whisk in flour and cook 2 minutes without browning.
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.
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.
Heat olive oil, sauté garlic. Add crushed tomatoes, tomato paste, remaining spice blend, and sugar. Simmer 15-20 minutes.
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.
Preheat smoker to 225°F with mild wood. Cover pan tightly with foil and smoke 1 hour.
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.
Let rest 5-10 minutes. Garnish with fresh parsley and thyme. Serve immediately.

Egyptian Mac n Cheese (Test Version)