Mac and Cheese
Make Mac and Cheese with this Smoker IQ side dish recipe, including ingredients, step-by-step instructions, and serving guidance.
SERVINGS
8
SUGGESTED RUB
BBQ Rub
INGREDIENTS
1 lb Elbow macaroni
1/2 cup Unsalted butter (1 stick)
3-4 Garlic cloves, finely minced
1/2 cup All-purpose flour
2 cups Heavy cream
2 cups Whole milk
1 (8 oz) package Cream cheese, softened and cubed
4 cups Shredded sharp cheddar cheese, divided
2 cups Shredded smoked Gouda cheese
1 tbsp BBQ rub
Salt and pepper to taste
1 cup Panko breadcrumbs
2 tbsp Butter, melted (for topping)
INSTRUCTIONS
Preheat your smoker to 225°F using Cherry or Pecan wood.
In a large pot of salted boiling water, cook the elbow macaroni 2 minutes shy of al dente. Drain and rinse with cold water to stop the cooking.
In a large cast-iron skillet or a disposable aluminum pan, melt the 1/2 cup of butter over medium heat on the stovetop. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
Whisk the flour into the garlic-butter mixture and cook for 1-2 minutes, until bubbly.
Gradually whisk the heavy cream and whole milk mixture until smooth. Bring to a simmer and cook for 5 minutes, until slighlty thickened. Add the cream cheese, 3 cups of the cheddar, all the smoked Gouda, BBQ rub, salt, and pepper. Stir until the cheeses are melted and completely smooth.
Add the cooked macaroni to the rich cheese sauce. Stir gently until well combined.
Sprinkle the remaining cheddar cheese over the top. In a small bowl, mix the Panko breadcrumbs with the melted butter and sprinkle them evenly over the cheese layer.
Place the skillet (or pan) directly on the grates. Smoke at 225°F for 1 to 2 hours, until the mac and cheese is hot and bubbling, the top is golden-brown, and it has a beautiful smoky flavor.
Remove from the smoker and let rest for 10 minutes before serving.