Smoked Mac and Cheese for Thanksgiving
Smoked Mac and Cheese for Thanksgiving
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Cook Time
2 hours
Rich, creamy mac and cheese made with three cheeses and slow-smoked on the Blackstone Pellet Grill. Everything cooks together in one pan for an easy, flavorful side dish.
Author:Matt Hussey
Ingredients
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½ cup (1 stick) butter, cubed
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1 lb large elbow macaroni, uncooked
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4 cups whole milk
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2 cups heavy whipping cream
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16 oz sharp cheddar cheese, freshly grated
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8 oz Colby Jack cheese, freshly grated
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8 oz whipped cream cheese
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Blackstone Garlic Butter Seasoning, to taste
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Blackstone Essential Blend Seasoning, to taste
Directions
Preheat your Blackstone Pellet Grill to 250°F.
Add the cubed butter to a disposable aluminum pan.
Pour in the uncooked elbow macaroni, whole milk, and heavy whipping cream.
Add the shredded sharp cheddar and Colby Jack cheese, stirring to distribute the cheese throughout the mixture.
Add the whipped cream cheese and mix until evenly combined.
Season with Blackstone Garlic Butter Seasoning and Blackstone Essential Blend Seasoning to taste. Stir well and spread the mixture into an even layer.
Place the aluminum pan on a half sheet pan for extra support, then transfer it to the center of the pellet grill.
Smoke for 1½–2 hours, stirring approximately every 30 minutes to ensure even cooking.
Continue cooking until the macaroni is tender and the cheese sauce is smooth and creamy.
For an optional crispy topping, sprinkle panko breadcrumbs over the mac and cheese. Move the pan to the upper rack and briefly increase the grill temperature until the topping is golden brown.
Remove from the pellet grill and allow to cool slightly before serving.
To prepare this recipe in the oven instead, preheat to 250°F and follow the same cooking instructions, stirring every 30 minutes until the pasta is tender and the sauce is creamy.
