How to - Smoked Mac and Cheese

Ingredients

• 1/2 cup Unsalted Butter (melted for roux)
• 4 tablespoons All-Purpose Flour (for roux)
• 1 tablespoon Mustard Powder (adds a subtle punch)
• 2 cups Half‑and‑Half (creates a silky sauce)
• 4 ounces Cream Cheese (softened, cut into cubes)
• 3 cups Medium Cheddar Cheese (shredded, about 12 oz)
• 1.5 cups Gouda Cheese (shredded, about 6 oz)
• 1 pound Elbow Macaroni (cooked al dente, reserve 1 cup pasta water)
• 1 cup Panko Bread Crumbs (optional crunchy topping)
• 1/4 cup Unsalted Butter (melted for topping)
• 2 tablespoons Sweet Barbecue Rub (signature rub from Hey Grill Hey website)
• 1 cup Cherry Wood Chips (for smoking, optional)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a rolling boil, add the elbow macaroni and cook 8‑10 minutes until al dente. Drain and set aside, reserving 1 cup of the pasta water.

   Time: PT10M

   Temperature: 212°F

2. Melt Butter for Roux

   Place the 12‑inch cast‑iron skillet over medium heat and melt 1/2 cup unsalted butter until fully liquid and foamy.

   Time: PT2M

   Temperature: medium heat

3. Make the Roux and Add Mustard

   Whisk in 4 Tbsp flour until smooth, then whisk in 1 Tbsp mustard powder. Continue whisking as you slowly pour in 2 cups half‑and‑half, raising the heat to medium‑high. Bring to a gentle boil, stirring constantly until the mixture thickens.

   Time: PT5M

   Temperature: medium‑high

4. Incorporate Cream Cheese

   Add the 4 oz cream cheese (cut into pieces) to the hot sauce and whisk until completely smooth with no visible clumps.

   Time: PT2M

   Temperature: medium

5. Add Shredded Cheeses

   Remove the skillet from the heat and stir in the shredded cheddar and gouda cheeses a handful at a time until fully melted and the sauce is glossy.

   Time: PT2M

6. Combine Pasta and Sauce

   Add the cooked elbow macaroni to the cheese sauce, tossing gently to coat each piece evenly. If the sauce is too thick, thin with a splash of the reserved pasta water.

   Time: PT2M

7. Prepare Crunchy Topping (Optional)

   In a small bowl, combine 1 cup panko breadcrumbs, 1/4 cup melted butter, and 2 Tbsp sweet barbecue rub. Mix until the crumbs are evenly coated.

   Time: PT3M

8. Preheat the Smoker

   Set the smoker to 225°F and allow it to preheat for about 15 minutes. Use cherry wood chips for a mild, fruity smoke flavor.

   Time: PT15M

   Temperature: 225°F

9. Smoke the Mac and Cheese

   Place the skillet (with the mac and cheese) directly on the smoker grate. Sprinkle the prepared panko topping evenly over the surface. Close the lid and smoke for 1 hour, keeping the temperature steady at 225°F.

   Time: PT1H

   Temperature: 225°F

10. Rest and Serve

    Remove the skillet from the smoker and let the mac and cheese rest for 5 minutes. This allows the crust to set and the flavors to meld before serving.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

55 g

Fat

35 g

Fiber

2 g