Smoked Macaroni And Cheese on a Pit Boss
Want to master the gooey, cheesy delight that is smoked mac and cheese?
Ingredients
- 8 oz Dry Macaroni
Sauce
- 1/2 cup Butter
- ⅓ cup all-purpose flour
- 3 cups Milk
- 8 oz Sharp Cheddar Cheese grated
- 1 1/2 Cup shredded smoked mozzarella
- 1 tbsp mustard powder
- 1 tbsp salt
- 1/2 tbsp pepper
- 1 tbsp cayanne (optional)
- 7 Ounce cream cheese cut in cubes
Topping (optional)
- 1 cup Panko Bread Crumbs
- ½ cup Shredded Cheddar Cheese
- Green onions
Instructions
- In a pot boil pasta in salted water per package directions. Any type of pasta, such as elbow macaroni noodles or shells, can be used. Drain and mix through a tablespoon of olive oil to prevent the cooked pasta from sticking. Set aside.
- Fresh grate the cheese mixture. Freshly grated cheese is preferable to store-bought shredded cheeses, as that tends to clump and be flavorless. Use different cheeses such as cheddar, gouda, Colby jack, mozzarella cheeses for depth of flavor experience.
- Preheat the smoker to 225°F, using your wood chip of choice. Preheating gives a more consistent cook and starts the smoky flavor of wood pellets.
- In a medium saucepan or cast-iron pot, add the cup of butter and melt over medium heat. Combine the flour into butter and cook for a couple of minutes to blend to a smooth thin paste. Slowly add a cup milk, a bit at a time until all added, taking care not to burn.
- Mix in the dry mustard powder, cayenne pepper, salt, and black pepper to taste, until completely smooth paste forms. Lower the heat and simmer for 4 minutes, or until the sauce thickens.
- Remove the pot from the direct heat and add in the cubed cream cheese, stirring until it melts. Repeat for the shredded cheese blend, until the sauce is a creamy and smooth cheese sauce mixture.Add the cooked macaroni noodles and mix gently, until the pasta is covered in cream cheese sauce mixture.
- Top with panko bread crumb mixture, cornflake crumbs, or bread crumbs, and top with an extra cup of shredded cheddar cheese. Place the cast iron pan to the smoker and close it. Cook for 45 minutes at 220° or until the top is browning.