Smoked Mac and Cheese

Directions

• 1

  Smoke the Milk: Pour the milk into a shallow pan and place it on a smoker preheated to 180°F. Smoke for 20–30 minutes, depending on how much smoke flavor you prefer. Remove and set aside. 

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• 2

  Cook the Pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and set aside. 

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• 3

  Make the Roux: In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly, until the mixture is lightly golden and smells slightly nutty. 

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• 4

  Build the Cheese Sauce: Slowly whisk the smoked milk into the roux until smooth. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce begins to thicken. Add the cheddar, pepper jack, and American cheese. Stir until completely melted and smooth. Season with the BBQ rub and salt to taste.  

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• 5

  Finish the Mac & Cheese: Fold the cooked pasta into the cheese sauce and stir until evenly coated. Add the diced jalapeño and mix well. 

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• 6

  Serve immediately, or transfer to a smoker-safe pan and smoke at 225°F for an additional 20–30 minutes for even more smoky flavor. 

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