COOK IT.
Smoked flour needed for this recipe, see smoked flour recipe here.
Make roux with butter and smoked flour by melting your butter in a medium sized sauce pot and whisking in your flour until it is combined. Cook your roux until it is light brown in colour and has a nutty fragrance.
Whisk in your milk first, adding half of it to start and then incorporating the rest. Be careful, when liquid is added to a hot roux there is steam. Wear a Broil King® glove to protect yourself from any potential steam burns.
Bring the cream, milk and roux up to a slow simmer and whisk in your cheeses. Add them a handful at a time to ensure that the cheese incorporates into your mixture.
Finish the sauce with a teaspoon of dijon mustard, grainy or smooth and a half teaspoon of paprika.
Stir in your cooked cavatappi noodles and put into a cast iron pan to serve the dish.
OPTIONAL
In a small bowl combine topper ingredients and mix well. Cover the mac and cheese with the panko topper and place in the bbq, indirect heat 350 ° F for 5 minutes - or until the panko has turned golden brown. If you have a rotisserie burner, this may be used to “broil” the breadcrumbs to achieve a quicker result.