Categories  

                

Smoker


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 Tablespoons Signature Sweet Rub (or your favorite rub with some brown sugar)

Bring a large pot of salted water to a boil and cook macaroni noodles until they are al dente, meaning they still have a bit of chew and texture (not too soft).
Preheat your smoker to 225 degrees F using a mild hardwood. My favorite is cherry or apple.
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.

Carefully 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. See Notes for other options to add.

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!

Use cast iron. A 12 inch skillet will go from stovetop to smoker to the dinner table without too much hassle or too many dishes. Plus it will give you plenty of surface area for your mac and cheese to take on smoke.

Keep your smoker temperatures low. Anything over 225 degrees F will overcook your noodles and make your mac and cheese dry.

Use a mild wood. I recommend cherry, apple, maple, or pecan wood.

Feed free to mix it up! This mac and cheese is a great base for other flavor additions, bacon, green chiles, lobster, pulled pork… get creative! My favorite thing to do is add my Signature Sweet Rub to the panko topping for that classic BBQ flavor.

Excellent