Smoked Mac and Cheese – The Keep At Residence Chef

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

Prepare dinner 1 pound elbow noodles in line with the bundle 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 to your forged iron skillet or ready pan.

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

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

Pour the cheese sauce over the noodles and stir to mix, guaranteeing that the noodles within the skillet are evenly coated.

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 an opportunity to permeate extra of the pasta. Smoke for a further half-hour.

As soon as the smoking course of is full, take away the skillet from the smoker. Serve scorching.