Smoked Mac & Cheese

Ingredients:

• 16 oz Elbow Macaroni
• 1 Cups Heavy Cream
• 1/2 Cup (1 Stick) Unsalted Butter, Cubed
• 8 oz Cream Cheese
• 8 oz Monterey Jack Cheese, shredded
• 16 oz Sharp Cheddar Velveeta Cheese, cubed
• 4 oz Parmesan Cheese, shredded
• 6 cloves Garlic, minced
• 1-1/2 Tbsp Garlic Salt
• 2 Tbsp Ground Mustard
• 1 Tbsp Ground Black Pepper
• Bacon for topping (optional)

Instructions:

1. Boil pasta in salted water according to the package, then drain and rinse in cold water to stop the cooking process.
2. Set your pellet smoker to 180°F. We used Almond Cabernet pellets for this cook.
3. In a foil pan, dump in all of the cheeses including the cream cheese, and minced garlic. Season with the garlic salt, mustard powder, and black pepper.
4. Place the pan on the pellet grill and smoke for 30-45 minutes depending on how smoky you want the cheese to be.
5. Stir to blend the melted mac and cheese and combine the cooked pasta, milk,and cubed butter. Sprinkle more cheese on top if needed.
6. Cover with foil and increase the temperature to 400°F. and cook until the sauce is thickened about 20-30 minutes, then remove the foil and cook for an additional 10-15 minutes until the top is browned.
7. Remove from the smoker. Sprinkle the top with crispy bacon and parsley.
8. Serve hot and enjoy!

SHOP PELLETS FOR THIS RECIPE