Preparation:

• Prepare your kamado with the accessory ring in the centre of the Divide & Conquer System. Place the Dutch oven on top. Close your kamado and heat it to 200 degrees.
• Boil 1.5 litres of water with the chicken stock cube.
• Add a dash of oil to the water.
• Cook the pasta according to the instructions.
• Grate the cheese and drain the pasta.
• Combine the cooking cream, whole milk and egg.
• Add the pasta back to the pan and add butter and sour cream.
• Add all-purpose seasoning, onion powder and garlic powder.
• Add 1/3 of the cheese and mix.
• Add the milk mixture.
• Add paprika.
• Add 1/2 of the macaroni to a 9×13 baking dish and cover with 1/3 of the cheese.
• Add remaining macaroni and cheese and cover with remaining cheeses
• Sprinkle with dried parsley, cover with aluminium foil and bake at 180°C for about 40 minutes
• After 40 minutes, remove the aluminium foil
• Bake the mac & cheese for another 5-10 minutes

Enjoy!