Smoked Mac and Cheese

Name: Smoked Mac and Cheese
Prep time: 10 min
Total time: 1 h 10 min
Yield: 8 Servings
Ingredients: 1 pound elbow macaroni; 1/2 cup salted butter; 1/2 cup all-purpose flour; 1 teaspoon salt; 1/2 teaspoon white pepper; 1 1/2 teaspoons ground mustard; 1 teaspoon garlic powder; 2 cups milk; 2 cups heavy cream; 2 tablespoons Frank's RedHot Cayenne Pepper Sauce; 12 ounces shredded sharp cheddar cheese

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Prep Time
10 mins
Smoking Time
1 hr
Total Time
1 hr 10 mins
Servings
8 Servings
Calories
756 kcal
Course
Side Dish, Main Course
Cuisine
American

Smoked Mac and Cheese

Xenia Nelson

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Level up your mac and cheese game by using your smoker. Our resident Pitmaster has all the tips for making a creamy, never-dry mac that's full of smokey goodness.

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Ingredients

Servings

1 pound elbow macaroni
1/2 cup salted butter
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon white pepper
1 1/2 teaspoons ground mustard
1 teaspoon garlic powder
2 cups milk
2 cups heavy cream
2 tablespoons Frank's RedHot Cayenne Pepper Sauce
12 ounces shredded sharp cheddar cheese

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Instructions

Preheat your smoker or pellet grill to 225 degrees Fahrenheit. Use a large 10 or 12-inch cast iron skillet or lightly grease a disposable 9x13 aluminum pan.
Cook 1 pound elbow macaroni according to the package directions in a large pot of salted water. Cook until just al dente. Avoid overcooking as the pasta will continue to soften in the smoker. Drain the pasta and transfer to your cast iron skillet or prepared pan.
Meanwhile, melt 1/2 cup salted butter in a medium-sized saucepan over medium heat. Add in 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon white pepper, 1 1/2 teaspoons ground mustard, and 1 teaspoon garlic powder. Whisk until well combined and cook for 2 to 3 minutes. Slowly pour in 2 cups milk and 2 cups heavy cream and whisk until sauce is thickened and smooth, about 3 to 5 minutes.
Reduce the heat to low. Add in 12 ounces shredded sharp cheddar cheese and 2 tablespoons Frank's RedHot Cayenne Pepper Sauce and stir until the cheese is melted.
Pour the cheese sauce over the noodles and stir to combine, ensuring that the noodles in the skillet are evenly coated.
Put the skillet into the smoker directly onto the center of the grate. Smoke for 30 minutes, then stir so that the smoke has a chance to permeate more of the pasta. Smoke for an additional 30 minutes.
Once the smoking process is complete, remove the skillet from the smoker. Serve hot.

Notes

Our favorite pellet to use for mac and cheese is hickory. Other good options are pecan and cherry. We recommend against mesquite for this recipe.

Nutrition Information

Show Details

Serving 1cup Calories 756kcal (38%) Carbohydrates 54g (18%) Protein 22g (44%) Fat 50g (77%) Saturated Fat 30g (150%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Trans Fat 0.5g Cholesterol 148mg (49%) Sodium 818mg (34%) Potassium 326mg (9%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 1754IU (35%) Vitamin C 0.4mg (0%) Calcium 433mg (43%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 756 kcal

% Daily Value*

Serving	1cup
Calories	756kcal	38%
Carbohydrates	54g	18%
Protein	22g	44%
Fat	50g	77%
Saturated Fat	30g	150%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	12g	60%
Trans Fat	0.5g	25%
Cholesterol	148mg	49%
Sodium	818mg	34%
Potassium	326mg	7%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	1754IU	35%
Vitamin C	0.4mg	0%
Calcium	433mg	43%
Iron	1mg	6%