Smoked Mac and Cheese – The Keep At House Chef

Preheat your smoker or pellet grill to 225 levels Fahrenheit. Use a big 10 or 12-inch cast-iron skillet or evenly grease a disposable 9×13 aluminum pan.

Prepare dinner 1 pound elbow noodles in line with the package deal instructions in a big pot of salted water. Prepare dinner till simply al dente. Keep away from overcooking because the pasta will proceed to melt within the smoker. Drain the pasta and switch for your cast-iron skillet or ready pan.

In the meantime, soften 1/2 cup salted butter in a medium-sized saucepan over medium warmth. Upload in 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon white pepper, 1 1/2 teaspoons flooring mustard, and 1 teaspoon garlic powder. Whisk till smartly mixed and cook dinner for two to a few mins. Slowly pour in 2 cups milk and 2 cups heavy cream and whisk till sauce is thickened and easy, about 3 to five mins.

Scale back the warmth to low. Upload in 12 oz shredded sharp cheddar cheese and 2 tablespoons Frank’s Sizzling Sauce and stir till the cheese is melted.

Pour the cheese sauce over the noodles and stir to mix, making sure that the noodles within the skillet are calmly covered.

Put the skillet into the smoker immediately onto the middle of the grate. Smoke for half-hour, then stir in order that the smoke has a possibility to permeate extra of the pasta. Smoke for an extra half-hour.

As soon as the smoking procedure is entire, take away the skillet from the smoker. Serve scorching.