Smoked Duck Confit Mac & Cheese

Smoked Duck Mac and 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

  • 1

    2 Duck Confit Legs, Defrosted

  • 2

    1 lb. Elbow Noodles

  • 3

    4 Tbsp. Butter

  • 4

    2 Tbsp. Flour

  • 5

    2 Cups Whole Milk

  • 6

    1 Cup Half and Half

  • 7

    4 oz. Cream Cheese

  • 8

    1 Tbsp. Mustard Powder

  • 9

    1 ½ Cups Shredded Cheddar Cheese

  • 10

    ½ Cup Shredded Gouda Cheese

  • 11

    ½ Shredded Gruyere

  • 12

    ½ Cup Shredded Parmesan Cheese

  • 13

    ½ Cup Panko

  • 14

    Ground Black Pepper to taste

Directions

  • 1

    Preheat smoker to 375 degrees F and add woodchips/pellets.

  • 2

    In a large saucepan, cook macaroni in salted, boiling water on the stove until al dente. Drain and set aside.

  • 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.

  • 4

    Add cream cheese and cheddar cheese, stirring until melted. Then add Gruyère, Gouda and cracked pepper. Stir until melted.

  • 5

    Dice Duck Confit. Add the diced duck and past to the cheese mix and stir until evenly coated in the cheese sauce.

  • 6

    Transfer skillet to the smoker and sprinkle with Parmesan and breadcrumbs. Cook 30 minutes, or until top is browned and slightly crispy.

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Prep Time: 20 min
Cook Time: 30 min
Ready Time: 50 Minutes
Servings: 8