Smoked Mac & Cheese
Smoked Mac & Cheese
Rated 4.0 stars by 1 users
Category
Grill or Smoker
Servings
6-8
Prep Time
30 minutes
Cook Time
2 hours 5 minutes
This recipe is part 2 of a batch cooking 2 for 1! We used a Grill Masters Club style cheese sauce to be the base of two recipes, making your holiday prep easier and tastier than ever. This Mac & Cheese is creamy, crispy, and a fun spin to a classic.
Pitmaster Rosalie Pareja
Ingredients
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Buffalo Cajun Wing Rub by PS Seasoning
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Roasted Garlic Blend by The Spice Guy
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Fat Boy Copperhead Sauce
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1 Box Large Elbow Macaroni
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3 Cups Farmhouse Cheddar Cheese, Shredded
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1 tsp Buffalo Cajun Wing Rub by PS Seasoning
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1 tsp Roasted Garlic Blend by The Spice Guy
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2 blocks Cream Cheese, cubed
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2 cups Gouda Cheese, shredded
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2 cups Farmhouse Cheddar Cheese, shredded
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1 1/2 cups Heavy Cream
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1/2 stick Butter (1/4 Cup)
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Cracked Black Pepper
Cheese Sauce Ingredients
Directions
On the stove on medium heat to a saucepan add 1/2 stick of butter and 1 1/2 cups heavy cream.
Bring to a simmer and add cubed cream cheese. Slowly stir until a smooth sauce is formed.
Reduce heat to low, and slowly fold in shredded cheddar and gouda until smooth and combined.
Add 1 tsp Buffalo Cajun Wing Rub by PS Seasoning, 1 tsp Roasted Garlic Blend by The Spice Guy, and 1 tsp of cracked black pepper to sauce.
Preheat your smoker or grill to 325 °F.
Prepare the pasta. Bring a medium to large pot of water to a boil. Cook the pasta to al dente, strain and let cool.
Add the pasta to a cast iron or grill safe casserole dish. Pour the cheese sauce over the pasta and fold in with an additional 1 1/2 cups of cheddar cheese. The top with the remaining 1 1/2 cups of cheddar.
Place in your smoker for 1 hour or until golden brown.
Let cool and serve.
Recipe Note
Pro Tip: Make the cheese sauce up to 4 days in advance and store in the refrigerator for easier holiday meal prep! If making both the Au Gratin and Mac & Cheese, double the cheese sauce ingredients.
