Smoked Mac N’ Cheese

Prep Time: 1h

Cook Time: 2h 30m

Total Time: 3h 30m

Smoked Mac N’ Cheese

INGREDIENTS

  • Chopped bacon pieces (Matt cures his own bacon for 7 days)
  • 1 lb. elbow macaroni
  • 1 cup flour
  • 12 tablespoons of butter
  • 2 cups of whole milk
  • 8 oz cream cheese
  • 8 oz of shredded sharp cheddar

INSTRUCTIONS

  1. Boil enough water to cook a pound of elbow noodles. While the noodles are cooking to al dente, start the cheese sauce.
  2. Starting with a classic flour/butter roux – 1 cup flour and 8 tablespoons of butter (1 stick) to a skillet over low heat. Once the roux is thickened, slowly add in 2 cups of whole milk.
  3. Once this reaches a slight boil, turn down the heat and start adding in the cheese – 8 oz of cream cheese, 1 bag of sharp cheddar and 1/2 bag of Colby Jack cheese. Save the other 1/2 of the bag for the topping. Stirring the cheeses in until nice and creamy.
  4. By now you’ve taken the noodles off and strained them and placed them in greased aluminum 1/2 sheet pan.
  5. Mix in cheese sauce with noodles and incorporate thoroughly.
  6. Set your Yoder to 225°, using oak. Hickory, apple or cherry would be great as well.
  7. Prep the topping – 4 tablespoons of melted butter mixed with 2 cups of Panko crumbs. Chop the bacon into pieces and add to the top of the Mac N’ Cheese mix, layer the cheese you set aside as well.
  8. Next add the breadcrumbs and put on the smoker for 2 hours or until topping is starting to brown.
  9. Once browned take off and enjoy. Soooo delicious!