Prep Time
30 MIN
Cook Time
45 MIN
Total Time
1 HR, 15 MIN
Servings
6
Ingredients
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1 lb Cavatappi or elbow macaroni
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4 Tbsp butter
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4 Tbsp all-purpose flour
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3 cups whole milk, at room temperature
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1/2 tsp mustard powder
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1 tsp garlic powder
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8 oz sharp cheddar, grated
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6 oz Gouda, grated
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4 oz cream cheese, cubed
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12 to 16 oz chopped smoked American Lamb shoulder
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Salt and pepper
For the Topping:
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1 cup panko breadcrumbs
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3 Tbsp butter, melted
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¼ tsp smoked paprika
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Pinch of salt
Directions
- To make smoked lamb shoulder: Salt a 3 lb American lamb shoulder overnight, rub with black pepper, smoked paprika, and crushed rosemary, then smoke at 250°F until internal temperature reaches 200-204°F (5-6 hours). Wrap and rest 30 minutes before shredding. For complete smoking instructions and pro tips, see our detailed smoked lamb shoulder guide.
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Preheat the oven or smoker to 350° F.
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Cook pasta in salted water until just shy of al dente (about 1 1/2 to 2 minutes less than package directions). Drain and set aside.
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Make cheese sauce / bechamel sauce: In large pot, melt the butter over medium heat. Whisk in flour and cook for about 1 to 2 minutes, until golden. Gradually whisk in the room temperature milk until smooth and it begins to thicken. Add mustard powder and garlic powder.
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Add cheeses: Remove the pot from the heat and gradually stir in the shredded cheddar and Gouda until melted and smooth, then stir in the cream cheese. Season with salt and pepper.
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Combine: Fold in cooked pasta until fully combined with no dry spots, then incorporate the chopped lamb until evenly distributed.
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Transfer to pan: Spoon mixture into greased 13x9 pan, cast iron skillet, or Dutch oven. You can even make it in mini cast iron skillets for individual servings.
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Make the crunchy topping: Melt the butter in a small skillet, stir in the panko, smoked paprika, and salt until golden. Sprinkle evenly over mac and cheese.
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Bake in the oven or smoker for about 20 to 25 minutes until it starts to bubble and is crunchy and golden on top.
- Rest for 5 minutes before serving.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
