Ever Tried THIS Smoked Mac and Cheese Burger?

Ingredients

• 1 pound Elbow Macaroni (dry pasta, cook al dente)
• 1 cup Sharp Cheddar Cheese (shredded)
• 1 cup Monterey Jack Cheese (shredded)
• 1 cup Mozzarella Cheese (shredded)
• 2 cups Heavy Whipping Cream (full‑fat, warmed)
• 1 cup Whole Milk (warmed, not boiled)
• 3 tablespoons Unsalted Butter (cut into cubes)
• 3 tablespoons All-Purpose Flour (sifted)
• 1/4 teaspoon Salt (two pinches, kosher or table)
• 1 spray Olive Oil Spray (non‑stick spray for pan)
• 1 bag Wood Pellets (White Oak, Red Oak, Hickory blend) (8 oz bag, for smoking)

Instructions

1. Cook the Pasta

   Bring a large pot of salted water to a boil, add the elbow macaroni and cook until al dente, about 8‑9 minutes. Drain and set aside.

   Time: PT10M

   Temperature: boiling water

2. Shred the Cheese

   Shred the sharp cheddar, Monterey Jack, and mozzarella together in a large bowl.

   Time: PT5M

3. Warm the Dairy

   Combine the heavy whipping cream and whole milk in a measuring cup. Warm gently on the grill’s side burner or stovetop until just warm to the touch—do not boil.

   Time: PT5M

   Temperature: medium

4. Make the Roux

   Spray the saucepan with olive oil spray, melt the butter over medium heat, then whisk in the flour gradually, cooking for 4‑5 minutes until the mixture turns a light golden color and smells nutty.

   Time: PT7M

   Temperature: medium

5. Incorporate Warm Dairy

   Slowly pour the warm cream‑milk mixture into the roux while whisking continuously to create a smooth béchamel. Continue whisking for 3 minutes.

   Time: PT3M

   Temperature: medium

6. Thicken the Sauce

   Cook the sauce, whisking constantly, for another 4‑5 minutes until it coats the back of a spoon and has a velvety consistency.

   Time: PT5M

   Temperature: medium

7. Add Cheese and Season

   Reduce heat to low. Gradually stir in the shredded cheese blend until fully melted and smooth. Add the pinch of salt and whisk briefly.

   Time: PT5M

   Temperature: low

8. Combine Pasta and Sauce

   Add the cooked elbow macaroni to the cheese sauce, tossing to coat evenly. Transfer the mixture to a shallow, oven‑safe pan that fits inside your grill.

   Time: PT3M

9. Smoke the Mac and Cheese

   Preheat the Re‑Tec grill to 250°F using the White Oak/Red Oak/Hickory pellet blend. Place the pan uncovered in the smoker chamber and smoke for 45 minutes, or until the top is lightly browned and a subtle smoky aroma permeates the dish.

   Time: PT45M

   Temperature: 250°F

10. Finish and Serve

    Turn off the grill and let the smoked mac and cheese rest for 5 minutes. Serve hot as a side or spoon a generous portion onto a cheeseburger for a decadent mac‑cheese burger.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

20 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g