Smoked Mac and Cheese

Prep Time:20

Cook Time:45

Total Time:1 5

1 pound elbow macaroni or cavatappi pasta cooked 1-2 minutes short of al dente (do not fully cook; the pasta will soften more in the smoker (16 ounces)
⅓ cup all-purpose flour
⅓ cup salted butter
3 cups heavy cream
1 ½ cups chicken stock
1 ½ teaspoons salt
1 ½ teaspoons black pepper
1 ½ teaspoons granulated garlic
16 ounces freshly grated Monterey Jack cheese shredded (gouda also works well)
4 ounces freshly grated Pepper Jack cheese shredded

Cook flour and butter. In a saucepan, melt the butter over medium heat. Add flour and whisk constantly, cooking until it becomes a golden roux, about 2-3 minutes. (I usually use the pasta pot)
Add liquids. Slowly pour in the heavy cream and chicken stock, whisking continuously. Cook until the sauce thickens slightly, about 3-5 minutes. Add the salt, pepper, and garlic.
Add cheese. Remove from heat and whisk in half of the Monterey Jack and Pepper Jack cheeses, reserving some for sprinkling on top. Stir until fully melted and smooth.
Assemble. Combine the cooked pasta with the cheese sauce in a 9x13 disposable foil pan or large baking dish. Sprinkle the remaining of each cheese on top.
Smoke. Preheat your smoker to 225°F.
Wood Smoker: Use mild woods like apple, cherry, or hickory for 45 minutes.
Pellet Smoker: Set to 225°F for about 45 minutes.
Big Green Egg: Set up for indirect cooking at 225°F with a handful of wood chips for smoke, cooking for 45 minutes.
Finish. Smoke until the mac and cheese is bubbly and the cheese on top is golden brown. Let it rest for 5 minutes before serving.

Servings: servings

Calories: 589kcal

Author: Katie