Description

This Easy Smoked Mac and Cheese offers a rich and creamy flavor profile with a hint of smokiness. Made with a blend of cheddar and pepper jack cheese, this dish is perfect for a quick dinner, gathering, or as a comforting side dish. It’s easy to prepare and oh-so-delicious!

Ingredients

Scale

1 pound dried elbow pasta
½ cup unsalted butter
½ cup all-purpose flour
2 cups whole milk
2 cups half and half
4 cups shredded medium cheddar cheese
2 cups shredded pepper jack cheese
1½ teaspoon salt
½ teaspoon black pepper
2 teaspoon BBQ seasoning

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Instructions

Preheat the smoker to 225°F (107°C) using pecan or apple wood chips.
In a large pot, bring salted water to a rolling boil. Add the dried elbow pasta and cook for 1 minute less than the package directions for al dente.
While the water is boiling, shred the cheddar and pepper jack cheeses.
Combine the shredded cheeses in a large bowl for an even blend. This will make the sauce-making process smoother.
Once the pasta is cooked, drain it thoroughly and drizzle with a bit of olive oil to prevent sticking.

Notes

For best flavor, experiment with different types of wood chips when smoking.
Cheese can be adjusted; feel free to mix your favorites based on availability.
Ensure the pasta is cooked al dente to maintain texture after mixing with the cheese sauce.

Nutrition

Serving Size: 1 cup
Calories: 500
Sugar: 4g
Sodium: 800mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 18g
Cholesterol: 80mg