Smoked Duck Confit Mac & Cheese
Delicious creamy mac and cheese on the smoker topped with Duck Confit, breadcrumbs & parmesan. This dish is great as a side or for the main event!
Ingredients
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2 Duck Confit Legs, Defrosted
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1 lb. Elbow Noodles
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4 Tbsp. Butter
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2 Tbsp. Flour
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2 Cups Whole Milk
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1 Cup Half and Half
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4 oz. Cream Cheese
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1 Tbsp. Mustard Powder
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1 ½ Cups Shredded Cheddar Cheese
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½ Cup Shredded Gouda Cheese
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½ Shredded Gruyere
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½ Cup Shredded Parmesan Cheese
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½ Cup Panko
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Ground Black Pepper to taste
Directions
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1
Preheat smoker to 375 degrees F and add woodchips/pellets.
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2
In a large saucepan, cook macaroni in salted, boiling water on the stove until al dente. Drain and set aside.
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3
In a large cast iron skillet heated to medium, melt butter. Add flour and mustard powder while stirring with a spoon or whisk. Slowly add whole milk and half and half, stirring constantly until the sauce is smooth.
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4
Add cream cheese and cheddar cheese, stirring until melted. Then add Gruyère, Gouda and cracked pepper. Stir until melted.
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5
Dice Duck Confit. Add the diced duck and past to the cheese mix and stir until evenly coated in the cheese sauce.
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6
Transfer skillet to the smoker and sprinkle with Parmesan and breadcrumbs. Cook 30 minutes, or until top is browned and slightly crispy.
