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

Steps

1. 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.
2. 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.
3. 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.