Smoked Mac and Cheese
Recipes BBQ and grilling Italian Pasta Side-dish Vegetarian
Description
Use your smoker to take ordinary mac and cheese to the next level. It's cheesy, creamy and never dry that has layers of smokey flavor.
Ingredients
1 lb. elbow pasta
1/2 c. salted butter
1/2 c. all-purpose flour
1 t. salt
1/2 t. white pepper
1 1/2 t. ground mustard
1 t. garlic powder
2 c. milk
2 c. heavy cream
2 T. Frank's Hot Sauce
12 oz. freshly shredded sharp Cheddar cheese
Directions
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Preheat the smoker or pellet grill to 225 degrees F., using hickory, pecan or cherry pellets.* Use a large 10 or 12 inch cast iron skillet or lightly grease a disposable 9x13 aluminum pan.
Cook the pasta according to the package directions in a large pot of well salted boiling water, just until just al dente, 7-10 minutes. DO NOT overcook since the pasta will continue to soften in the smoker. Drain the pasta; transfer to the skillet or pan.
Meanwhile, melt the salted butter in a medium saucepan over medium heat. Add in the flour, salt, white pepper, ground mustard, and garlic powder; whisk until well combined; cook for 2 - 3 minutes. Slowly pour in the milk and heavy cream; whisk until sauce is thickened and smooth, about 3 - 5 minutes.
Reduce the heat to low. Add in the Cheddar cheese and hot sauce; stir until the cheese has melted.
Pour the cheese sauce over the pasta; stir to combine, coating the pasta in the skillet.
Place the skillet/aluminum pan in the smoker directly on the center of the grate. Smoke for 30 minutes; stir so that the smoke has a chance to permeate the pasta. Smoke for another 30 minutes.
When the smoking is done, remove the skillet from the smoker.
Serve hot.
8 servings.
* It is recommended not to use mesquite pellets for this recipe.