Smoked Mac and Cheese
- Author
- Jess Ferrin
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
Ingredients
- 1 box elbow macaroni, cooked according to package directions
- 1/3 cup butter (plus extra to butter the baking dish)
- 1/3 cup flour
- 2 tsp mustard
- 1 ½ cups half-and-half (add more if the roux becomes too thick)
- 16 oz shredded Gouda
- 8 oz shredded sharp white cheddar
- 8 oz shredded Monterey Jack
- Onion powder, garlic powder, smoked paprika, salt, and pepper to taste
Directions
- Preheat your pellet grill to 350˚F.
- In a medium pot over low heat, melt the butter. Whisk in the flour and cook until fully combined. Stir in the mustard, then slowly add the half-and-half, whisking constantly until thickened (do not let it boil).
- Once the mixture has thickened, add the cheeses a handful at a time, whisking until smooth and creamy. Season with onion powder, garlic powder, smoked paprika, salt, and pepper. Reserve some cheese for topping.
- Stir the cooked noodles into the cheese sauce, then transfer to a buttered baking dish. Top with the remaining cheese and a light sprinkle of smoked paprika.
- Smoke for 30–40 minutes, or until the top is golden, bubbly, and irresistible.