Smoked Mac and Cheese - The Keep At House Chef

Preheat your smoker or pellet grill to 225 levels Fahrenheit. Use a big 10 or 12-inch cast-iron skillet or frivolously grease a disposable 9×13 aluminum pan.
Cook dinner 1 pound elbow noodles consistent with the package deal instructions in a big pot of salted water. Cook dinner till simply al dente. Keep away from overcooking because the pasta will proceed to melt within the smoker. Drain the pasta and switch on your cast-iron skillet or ready pan.
In the meantime, soften 1/2 cup salted butter in a medium-sized saucepan over medium warmth. Upload in 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon white pepper, 1 1/2 teaspoons floor mustard, and 1 teaspoon garlic powder. Whisk till smartly mixed and prepare dinner for two to three mins. Slowly pour in 2 cups milk and 2 cups heavy cream and whisk till sauce is thickened and clean, about 3 to five mins.
Scale back the warmth to low. Upload in 12 oz shredded sharp cheddar cheese and 2 tablespoons Frank’s Scorching Sauce and stir till the cheese is melted.
Pour the cheese sauce over the noodles and stir to mix, making sure that the noodles within the skillet are flippantly covered.
Put the skillet into the smoker immediately onto the middle of the grate. Smoke for half-hour, then stir in order that the smoke has a possibility to permeate extra of the pasta. Smoke for an extra half-hour.
As soon as the smoking procedure is whole, take away the skillet from the smoker. Serve sizzling.

Our favourite pellet to make use of for mac and cheese is hickory. Different excellent choices are pecan and cherry. We propose in opposition to mesquite for this recipe.