Ingredients
- 2 Duck Confit Legs , Defrosted
- 1 lb. Elbow Noodles
- 4 Tbsp. Butter
- 2 Tbsp. Flour
- 2 Cups Whole Milk
- 1 Cup Half and Half
- 4 oz. Cream Cheese
- 1 Tbsp. Mustard Powder
- 1 ½ Cups Shredded Cheddar Cheese
- ½ Cup Shredded Gouda Cheese
- ½ Shredded Gruyere
- ½ Cup Shredded Parmesan Cheese
- ½ Cup Panko
- Ground Black Pepper to taste
Direction
- Preheat smoker to 375 degrees F and add woodchips/pellets.
- In a large saucepan, cook macaroni in salted, boiling water on the stove until al dente. Drain and set aside.
- 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.
- Add cream cheese and cheddar cheese, stirring until melted. Then add Gruyère, Gouda and cracked pepper. Stir until melted.
- Dice Duck Confit. Add the diced duck and past to the cheese mix and stir until evenly coated in the cheese sauce.
- Transfer skillet to the smoker and sprinkle with Parmesan and breadcrumbs. Cook 30 minutes, or until top is browned and slightly crispy.