INGREDIENTS:

FOR THE PASTA:

• 1 pound rigatoni pasta
• water
• salt

FOR THE ROUX:

• 1/4 cup coconut oil
• 1/2 cup all-purpose coconut flour

FOR THE BECHAMEL:

• 4 cups half-and-half

FOR THE MORNAY:

• 8 oz Parmesan cheese, freshly grated
• 8 oz Gruyère cheese, 1/4” cubes
• 1-1/2 Tablespoons Ace Kickstart®
• 6 jalapeño chiles, stemmed, seeded, diced

LET’S GET COOKING

1. In a pasta pot, salt enough water to cover the pasta to taste like the ocean and bring to a boil.
2. Cook the pasta half the time called for to serve fresh. Immediately drain, rinse well with cool water to stop cooking, and drain, then set aside.
3. In a thick-bottomed sauce pot, add the oil and flour and mix well. Heat to medium-high heat and stir constantly until the roux turns blonde and smells aromatic. Be careful not to scorch here.
4. Slowly add the half-and-half with a whisk and stir well to incorporate. Reduce heat to simmer, stirring constantly, for 20 minutes to develop the béchamel. It will coat the back of a spoon when developed.
5. Slowly add the cheese and the Ace Kickstart® mixing well until a smooth and creamy mornay sauce is developed.  Add the diced jalapeño and mix until incorporated, then remove from the heat.
6. Grease a 9”x9” cast iron baker well.
7. Add the par-cooked, drained pasta and spread evenly.
8. Pour the cheese sauce over the top.; Tapping to make sure the sauce gets into the rigatoni.
9. Place into a smoker.  We did 30 minutes at 160°F, then 90 minutes at 300°F with no cover. It finished at 200°F internal temp.
10. Pull from the smoke. Cool at room temp for 15 mins to set. Then cut and serve!