Level: Easy
Yield: Serves 4 to 6
Nutrition Facts Per Serving
Serving Size: 1/6 of recipe
Calories: 1300
Total Fat: 93 g
Saturated Fat: 55 g
Carbohydrates: 75 g
Dietary Fiber: 4 g
Sugar: 9 g
Protein: 42 g
Cholesterol: 357 mg
Sodium: 1590 mg
Total Time: 30 minutes
Active Time: 20 minutes
- Kosher salt and fresh black pepper
- 1 pound dried rigatoni
- 4 cups heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cayenne
- 3 dashes of your favorite hot sauce (optional)
- 8 ounces cream cheese
- 8 ounces Gouda, shredded
- 1 pound ham, diced
- 1 cup panko breadcrumbs
- 1/2 cup grated pecorino cheese
- 1/2 cup sliced scallions (optional)
- Fire up a large pot of salted water to a rolling boil. Toss in the rigatoni and cook to al dente per package directionsdrain and reserve for cheesy glory.
- Preheat your grill for indirect heat: pile lit coals on one side for charcoal, or fire up one medium-high burner on gas, leaving the rest cool. Position a 12-inch cast iron skillet over direct heat to get it screaming hot.
- Pour in the heavy cream with smoked paprika, cayenne, and a kick of hot sauce if you're feeling bold. Season with salt and pepper, then simmer until reduced by half and luxuriously thick, about 5 minutes. Whisk in cream cheese and Gouda until velvety smooth. Stir in diced ham and pasta for a hearty, irresistible blend that demands to be devoured.
- Mix panko, pecorino, and scallions (if using) in a bowl for a crunchy crown. Scatter evenly over the mac. Shift skillet to indirect heat, lid down, and grill until the top is golden, bubbly perfectionabout 5 minutes of smoky magic.
- No grill? No problemstovetop it in the same skillet, add the topping, then broil in a 400F oven for 10 minutes until crisp and bubbling. Your kitchen will smell like victory; dig in and taste the smoke-kissed indulgence!
