Smoked Mac and Cheese

This smoked mac and cheese is creamy underneath, golden on top, and made for BBQ plates.

Ingredients

• 1 lb elbow macaroni, cooked just shy of al dente
• 4 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups shredded cheddar
• 1 cup shredded Monterey Jack
• 1 cup shredded mozzarella
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crushed crackers or panko

Directions

1. Heat the smoker to 250 degrees F.
2. Melt butter in a pot, whisk in flour, and cook 1 minute.
3. Whisk in milk and cream. Cook until slightly thickened.
4. Stir in cheeses and seasonings until smooth, then fold in macaroni.
5. Pour into a greased pan and top with crackers or panko.
6. Smoke uncovered for 45 to 60 minutes, until bubbly and lightly browned.

Mood Messy Tip

Use mild wood like apple or cherry so the smoke does not overpower the cheese.

Smoker We Use

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We make this mac and cheese on the smoker we use at home.