Skillet Mac and Cheese
Set up your grill for indirect grilling by placing ceramic deflectors on the bottom and grill grates on top. Pre-heat it to 180°C.
Cook noodles according to directions. Drain and rinse.
Over medium-high heat, combine the whipping cream, low-fat cream, salt, pepper, and butter. Bring to a very low simmer. Stir in low-fat cheese in small batches until it is all combined into the sauce.
Mix the noodles into the sauce, tossing to fully coat them.
Lightly grease the inside of a 30 cm skillet with butter, etc. Don't preheat the skillet.
Pour the mac and cheese mixture into the skillet. Top with the shredded mozzarella and cheddar. Sprinkle some paprika (just enough to lightly dust) and breadcrumbs (optional) across the top.
Place in the grill, up on a raised rack. Close the lid and cook until golden and bubbly on top - for about 50 minutes to an hour.
Remove from the smoker, let it rest a few minutes before serving.
450 g your favorite pasta
230 g heavy whipping cream
230 g low-fat (10-12%) cream
1 teaspoon salt
1 teaspoon black pepper
60 g unsalted butter
450 g shredded low-fat cheese
110 g shredded mozzarella
230 shredded cheddar
paprika, panko breadcrumbs (optional)