Smoked Mac and Cheese
Four cheeses, cream and macaroni are smoked low and slow, then broiled to a golden cheese crust.
1. Smoke the Cream Cheese
Smoke the block of cream cheese at 200°F for 1 hour.
2. Cook the Macaroni
Cook macaroni in salted water until al dente and drain.
3. Make the Creamy Base
Add cream, milk, butter, smoked cream cheese, seasoning and chipotle pepper sauce to the hot macaroni.
4. Fold in the Cheese
Fold in smoked Gouda, sharp cheddar and Monterey Jack until evenly combined.
5. Smoke and Stir
Smoke uncovered at 250°F for 45 minutes, stirring once at 30 minutes.
6. Top and Broil
Top with the cheeses and broil on high until a golden-brown crust forms.
Smoked Mac and Cheese
Creamy, smoky, and loaded with four cheeses—this smoked mac and cheese is built for game day. Fresh-shredded smoked Gouda, sharp cheddar, and Monterey Jack melt into a rich cream sauce, then smoke low and slow on the pellet grill and finish with a quick oven broil until you have a golden brown cheese crust.
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