Smoked Mac and Cheese
Ingredients
- 1 lb. macaroni noodles
- 1 teaspoon sea salt
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups 2% milk
- 16 oz. cheddar cheese* reserve ½ cup for topping
- 1/2 teaspoon salt
- 1/4 teaspoon granulated garlic or garlic powder
- 1-2 tablespoons buffalo hot sauce like Franks
Instructions
- Preheat your pellet smoker to 225°F using a mild flavored pellet like applewood.
- Boil a large pot of water and add macaroni noodles and salt. Cook until just under al dente, then strain and set aside.
- In a large Dutch oven or cast iron skillet, melt butter over medium/high heat. Add flour and whisk until it forms a crumble.
- Slowly pour in milk, whisking constantly, until the mixture thickens (about 4-6 minutes).
- Remove from heat and add cheddar cheese, whisking until melted.
- Stir in granulated garlic, hot sauce, salt, and pepper.
- Add cooked macaroni noodles to the cheese sauce, mixing until coated. Sprinkle reserved cheese on top.
- Smoke uncovered for 45 minutes to 1 hour until desired smokiness is achieved.
- Serve immediately.
Notes
For fresher cheese, shred it yourself from a block of cheddar.