Smoked Mac and Cheese
My husband and I have been on the hunt for a good smoked mac and cheese recipe to make on our Traeger Grill. We have been experimenting and mixed and matched and came up with this recipe that we really like! Hope you enjoy it too! (You can cook it in the oven if you don't have a smoker)
It is cheesy and so yummy with this BBQ topping!
Smoked Mac and Cheese
Ingredients:
16 oz bag of macaroni noodles ( I used shells, but you could use elbow too)
1/2 cup butter
2 cups shredded cheddar cheese + 1 cup for topping
1 cup shredded sharp white cheddar cheese
2 cups shredded Gouda cheese
1 cup shredded fresh parmesan cheese
1 cup heavy cream
1 cup half and half
2 cups whole milk (divided)
1 tsp garlic powder
1/2 tsp dry ground mustard powder
1 tsp black pepper
Topping:
1 cup panko bread crumbs
1/4 c melted butter
3 TBSP BBQ rub (I used Traeger Pork and Poultry Rub)
Preheat smoker to 350 degrees (or preheat oven to 350)
Boil noodles in salted water 7-8 minutes or until al dente (they will finish cooking on the grill). Drain and rinse noodles in cold water and put into an aluminum 10x12 disposable pan.
Make cheese sauce by melting butter in saucepan over medium heat. Add heavy cream, half and half, 1 cup of whole milk, 2 cups shredded cheddar cheese, shredded sharp cheddar white cheese, shredded gouda cheese, garlic powder, mustard powder and black pepper. Stir and cook over medium low heat until smooth and slightly thickened.
Pour cheese sauce over noodles in the aluminum pan. Sprinkle the freshly grated parmesan cheese over the noodles and sauce and mix together. Pour the remaining 1 cup of whole milk over the top of the noodle/sauce mixture. Sprinkle the remaining cup of cheese on top.
Mix the topping ingredients together and sprinkle the mixture over the top of the mac and cheese.
Place in smoker for 30 minutes. Remove and allow to cool for 10 minutes before serving. Enjoy!
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