Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for a hint of heat)
• Salt and black pepper to taste
• 4 cups shredded sharp cheddar cheese
• 2 cups shredded mozzarella cheese
• 1 cup breadcrumbs (optional, for topping)
• Wood pellets(fruitwood like apple for a mild smokiness)

Instructions

1. Preheat the Pellet Smoker:
   • Preheat your pellet smoker to 225°F (107°C) using fruitwood pellets for a mild and complementary smoky flavor.
2. Cook the Elbow Macaroni:
   • Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. Make the Cheese Sauce:
   • In a large saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1-2 minutes until lightly golden. Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking until the mixture thickens.
4. Season the Cheese Sauce:
   • Add Dijon mustard, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper to the cheese sauce. Adjust the seasoning to taste.
5. Add the Cheese:
   • Gradually add the shredded cheddar and mozzarella cheese to the sauce, stirring until fully melted and smooth. Remove from heat.
6. Combine the Cheese Sauce and Macaroni:
   • Combine the cooked macaroni with the cheese sauce, ensuring the macaroni is well-coated.
7. Place the Mac and cheese in the Smoker:
   • Transfer the mac and cheese mixture to a heatproof dish suitable for the pellet smoker. Place the dish directly on the preheated smoker grates.
8. Smoke the Mac and Cheese:
   • Smoke the mac and cheese at 225°F for approximately 1 to 1.5 hours. This allows the dish to absorb the smoky flavor while achieving a nice crust on top.
9. Optional Breadcrumb Topping:
   • If desired, sprinkle breadcrumbs over the top of the mac and cheese during the last 15-20 minutes of smoking for a crunchy texture.
10. Check for Doneness:
    • Ensure the mac and cheese has a golden-brown crust on top and has absorbed the desired level of smokiness.
11. Rest and Serve:
    • Remove the smoked mac and cheese from the pellet smoker and let it rest for about 10 minutes before serving. This allows the flavors to settle./li>
12. Serve and Enjoy:
    • Serve the smoked mac and cheese hot, garnished with fresh herbs or additional cheese if desired. It's a smoky twist on a classic comfort food that will delight your taste buds.

This Smoked Mac and Cheese recipe combines the creamy goodness of homemade macaroni and cheese with the rich flavor of a pellet smoker. The result is a deliciously smoky and comforting dish that's perfect for gatherings or as a flavorful side for your barbecue meals. Adjust the seasonings and cheese blend to suit your taste preferences.