Smoked Mac & Cheese: Creamy, Smoky, and Delicious!

Ingredients

• 1 lb Elbow Macaroni (dry, any brand)
• 1 lb Vita Processed Cheese (cut into chunks for faster melt)
• 1 block Cream Cheese (8 oz, cut into cubes)
• 0.25 cup Unsalted Butter (cut into pads)
• 1 pint Heavy Cream (full‑fat for richness)
• 3 cup Whole Milk
• 1 tbsp Texas Pete Hot Sauce (optional, adjust to taste)
• 2 tbsp Tailgator Barbecue Party Rub (adds smoky flavor, can adjust)
• 1 cup Cheddar Cheese (freshly grated)
• 1 cup Monterey Jack Cheese (freshly grated)
• 1 cup Pepper Jack Cheese (freshly grated)
• 0.5 cup Breadcrumbs (toasted in butter for crunch)
• 2 tbsp Unsalted Butter (for breadcrumbs) (melted)

Instructions

1. Gather and Prep Ingredients

   Measure out all cheeses, butter, cream, milk, hot sauce, party rub, pasta and breadcrumbs. Cut Vita cheese, cream cheese and butter into cubes or pads for quick melting.

   Time: PT5M

2. Combine Dairy Base

   In the cast‑iron skillet or disposable pan, add the Vita cheese chunks, cream cheese cubes, butter pads, heavy cream, whole milk, hot sauce and 2 Tbsp of Tailgator Party Rub. Stir until the butter melts and the mixture is homogenous.

   Time: PT5M

3. Add Pasta

   Stir the dry elbow macaroni into the dairy mixture, ensuring each piece is coated. The pasta will cook in the liquid while smoking.

   Time: PT2M

4. Initial Smoke

   Place the pan on the pellet grill preheated to 275°F (135°C). Close the lid and smoke for 30 minutes.

   Time: PT30M

   Temperature: 275°F

5. First Stir

   Open the grill, carefully stir the mac and cheese to redistribute the cheese sauce and ensure even cooking.

   Time: PT2M

6. Second Smoke

   Close the lid and continue smoking for another 30 minutes.

   Time: PT30M

   Temperature: 275°F

7. Second Stir

   Open the grill and stir again to keep the sauce smooth.

   Time: PT2M

8. Final Smoke

   Smoke for a third 30‑minute interval, or until the pasta is fully cooked and the sauce is thick and creamy.

   Time: PT30M

   Temperature: 275°F

9. Add Freshly Grated Cheeses

   Sprinkle the cheddar, Monterey Jack and Pepper Jack cheeses evenly over the top. In a small skillet, melt 2 Tbsp butter and toast the breadcrumbs until golden; then scatter them over the cheese layer.

   Time: PT5M

10. Final Melt

    Return the pan to the smoker for an additional 10 minutes to melt the topping and meld flavors.

    Time: PT10M

    Temperature: 275°F

11. Rest and Serve

    Remove the pan from the grill, let the mac and cheese rest for 5 minutes, then serve hot.

    Time: PT5M

Nutrition Facts

Calories

520

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

2g