Smoked Mac N Cheese

SMOKED MAC N CHEESE

From heygrillhey

We have the Traeger at our Gordon house in Utah, so our smoked recipes are a fun treat when we are there! CLaire brought this recipe to a BBQ in our backyard and I couldn’t stop making it the rest of the summer!

MAC N CHEESE

1 pound elbow macaroni noodles (cooked according to package instructions)

1/2 cup butter

4 Tablespoons flour

1 Tablespoon mustard powder

2 cups half and half

4 oz cream cheese

3 cups cheddar

1.5 cups gouda

BREAD CRUMB TOPPING

1 cup panko bread crumbs

1/4 cup butter

2 Tbsp Sweet rub mixed: Brown sugar, salt, paprika, garlic and onion powders, mustard seed powder

METHOD:

Cook macaroni noodles al dente 

Preheat Traeger to 225 degrees F using a cherry or apple hardwood.

Heat a 12 inch cast iron skillet over medium heat. Melt 1/2 cup of butter and whisk in the flour until a smooth, thin paste forms. Then whisk in the mustard powder.

Pour in the half and half and bring up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth.

Whisk in the cheddar cheese and gouda cheese and stir until melted. Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce.

Combine the melted butter, sweet rub, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac and cheese.

Place the skillet in the smoker, close the lid, and smoke for 1 hour. You can smoke for up to 2 hours if you want a stronger smoker flavor, but the noodles will take on quite a bit of smoke fairly quickly.

Serve your mac and cheese while it is still warm and the cheese is nice and melty!