EASY SMOKED MAC AND CHEESE

from The BBQ Buddha

Smoked Mac & Cheese is the Holy Grail of BBQ side dishes. Everyone has their own recipe, but we are all looking for the “one” that pleases your guests as much as the BBQ does. Now, if I said I have that recipe for you, and it is easy to make, would you believe me? At this point in our relationship the trust has been established, and you should dive right in to this recipe. By not using the traditional method of making a roux to build the cheese sauce, this recipe lets you focus on just one thing… assembling the ingredients, that’s it!

INGREDIENTS

  • Topping

    • 5 oz cheddar cheese shredded

    • 3 oz Muenster cheese shredded

    • ⅔ cup mayonnaise

    • 1 tsp hot sauce (dealer's choice)

    • salt & pepper to taste

  • Panko Topping

    • 1 cup panko bread crumbs

    • 2 Tbls Butter (melted)

  • Mac & Cheese

    • 16 oz Elbow Macaroni

    • 1 stick unsalted butter

    • 2 cups Muenster cheese shredded

    • 1 cup cheddar cheese shredded

    • 8 oz sliced Velveeta cheese

    • 2 cups half and half

    • ¼ tsp salt

INSTRUCTIONS

Heat your grill to 350° using indirect cooking

Melt butter and stir with panko crumbs, set aside

In a small bowl mix the topping ingredients (listed above) and set aside

Bring pot of salted water to boil and cook macaroni (al dente) about 6 minutes

Drain macaroni and return to warm pot

Add butter and stir until melted

Add shredded and Velveeta cheeses, stir until melted

Add half and half, salt, stir and pour in to a pan

Slather cheese topping on and then sprinkle the Panko topping on

Place in to your preheated smoker for 30 minutes

Let rest 5 minutes the serve