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Slow Cooker, Smoker, Snacks | |
| ngredients: 1 box Ronzoni elbow macaroni 3 left over rib bones (pull meat off), you can use more 2 Cracker Barrel cheese (sharp white) 1 Cracker Barrel cheese (extra sharp) 1/2 Cracker Barrel cheese (marbled sharp) 1/2 Velveeta cheese (original) 1/2 can evaporate milk 1/2 stick unsalted butter Seasonings: All purpose bbq rub(s) Ms. dash Dried thyme leaves Dried oregano leaves Ground black pepper | |
| 1) Boil water in medium pot with 1/2 teaspoon kosher salt, 1 tablespoon olive oil, 1 box of Ronzoni, (cook until al dente) drain macaroni 2) Pull and cut rib meat off into 1/2 inch pieces, cut cheese into 1 inch blocks, place everything into cast iron pan 4) Add 1/2 stick unsalted butter, 1 teaspoon black pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 tablespoon ms. dash, 1 1/2 tablespoon all purpose bbq rub(s) (Combine to incorporate all flavors) 5) Prep pellet smoker, bring temp up to 350 (F), Place cheese sauce into pit and smoke/cook 35 minutes to melt cheese. (stir thoroughly occasionally) 6) Pull cheese off, add macaroni to cheese sauce, stir to combine, add extra cheese for topping 7) Re-season 1 tablespoon ms. dash, 1 tablespoon all purpose bbq rub(s) 8) Take back grill, smoked/cook for 30 minutes or until golden brown 9) Pull off grill and allow to rest 15 minutes 10) Serve and enjoy!!! | |
Unrated | |
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