Creamy, smoky, and impossible to walk past. This mac and cheese picks up a deep, smoky flavor from time on the SmokinTex, then finishes rich and bubbling under a golden, toasted top. It's the side dish that ends up being the main event.
Servings: 8
Smoker Temp: 225°F
Smoke Time: 45 minutes
Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 4 tbsp flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded gouda cheese
- 1 cup shredded Monterey Jack cheese
- 1 tbsp SmokinTex BBQ Rub
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 1 cup panko breadcrumbs
- 2 tbsp melted butter, for topping
Instructions
- Cook the pasta. Boil the elbow macaroni in salted water until just shy of al dente. Drain and set aside.
- Make the roux. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for a minute or two, until lightly golden.
- Build the sauce. Slowly whisk in the milk and heavy cream, stirring until smooth. Cook until the mixture thickens slightly, about 5 minutes.
- Melt in the cheese. Reduce heat to low and stir in the cheddar, gouda, and Monterey Jack a handful at a time until fully melted and smooth. Season with SmokinTex BBQ Rub, smoked paprika, garlic powder, salt, and pepper.
- Combine and transfer. Fold the cooked macaroni into the cheese sauce until well coated. Pour into a foil pan or cast iron dish suited for the smoker.
- Top it off. Mix the panko breadcrumbs with melted butter and sprinkle evenly over the top.
- Smoke. Preheat your SmokinTex smoker to 225°F. Smoke the mac and cheese for about 45 minutes, until the top is golden and the edges are bubbling.
- Serve. Pull from the smoker and let rest for a few minutes before serving.
Notes: For extra smoky flavor, let the sauce sit uncovered on the smoker for the last 15 minutes before adding the breadcrumb topping. Leftovers reheat well with a splash of milk stirred in.
