Smoked Mac and Cheese
Cook time: 40 mins
Yields: 8 to 10 servings
You will need: A 3-quart casserole dish and non-stick cooking spray.
- 1/4 cup unsalted butter
- 1/4 cup flour
- 2 cups milk
- 2 cups grated sharp cheddar
- 2 cups grated Colby cheese
- 1 teaspoon Morton kosher salt
- 1/2 teaspoon ground black pepper
- 1 16-ounce package elbow macaroni
- 1 teaspoon finely chopped parsley (optional)
- 1 cup Panko bread crumbs
- 3 tablespoons butter, melted
Prepare the elbow macaroni according to instructions, preferably al dente.
Melt the butter in a large saucepan over medium heat. Add the flour to the butter and whisk until smooth. Slowly add the milk, stirring constantly until fully incorporated.
Reduce the heat to low and add the cheese, salt, and pepper to the saucepan. Continue to stir the mixture until the cheese has melted. Add the cooked pasta to the saucepan and stir until the pasta is completely coated with the cheese sauce. Remove the saucepot from the heat.
In a small bowl, toss the Panko breadcrumbs with the melted butter.
Coat the inside of a 3-quart casserole dish with non-stick cooking spray. Pour the mac-and-cheese into the casserole dish and spread it out evenly. Top the mac-and-cheese with the Panko breadcrumbs.
Prepare a grill for direct cooking by evenly spreading a chimney full of pre-heated charcoal briquets across the grill’s charcoal grate. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. Adjust the grill vents to bring the temperature to about 350°F. Adjust the grill temperature to approximately 350°F.
Set the casserole dish in the center of the grill’s main cooking grate. Cover the grill.
Allow the mac-and-cheese to smoke until bubbly and golden brown, approximately 40 minutes.
Remove the smoked mac-and-cheese from the grill. Garnish with chopped parsley (optional) and serve immediately.