Smoked Mac and Cheese – The Keep At Dwelling Chef

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

Cook dinner 1 pound elbow noodles based on the bundle instructions in a big pot of salted water. Cook 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 nicely 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 clean, about 3 to five minutes.

Cut back the warmth to low. Add in 12 ounces 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, 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 an extra half-hour.

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