16 oz pasta, cooked (elbow, shells, swirls your choice)
½ stick butter
¼ cup all-purpose flour
3 cups milk
8 oz cream cheese cut into chunks
8 oz chevre goat cheese
1 teaspoon salt
1 teaspoon pepper
8 oz shredded cheddar cheese
8 oz shredded parmesan cheese
Additional cheddar and parmesan for topping
Melt butter in a medium saucepan. Whisk in flour, cooking for approximately 2 minutes until bubbly and thickened. Add milk and whisk until mixture comes to a light boil and thickens, approximately 5 minutes. Add cream cheese and goat cheese, stirring until mixture is smooth and creamy. Stir in salt and pepper. In a large bowl combine pasta and cheese sauce. Stir in cheddar and parmesan cheeses until mixed completely. Spoon mixture into an 11 by 9-½ roasting pan coated with cooking spray. Sprinkle the top with more cheddar and parmesan cheese. Place in preheated smoker at 225 degrees and cook for 1 to 1-½ hours until bubbly, brown and scrumptious looking.
Chef’s note: You can add other seasonings as well. A little garlic powder and Cajun seasoning are are my favorites.The sky’s the limit.
