Description
Enjoy the delightful taste of Easy Smoked Mac and Cheese! This dish features rich cheddar and pepper jack cheese with a hint of smoke, making it a perfect comfort food for quick dinners.
Ingredients
Scale
- 1 pound dried elbow pasta
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 2 cups half and half
- 4 cups shredded medium cheddar cheese (measured after shredding)
- 2 cups shredded pepper jack cheese (or monterey jack, gouda, mozzarella, or more cheddar, measured after shredding)
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon BBQ seasoning
Instructions
- Preheat your smoker to 225°F (107°C) using pecan or apple wood chips for flavor.
- Bring a large pot of salted water to a boil, then add the pasta and cook for 1 minute less than package directions for al dente.
- While the water boils, shred the cheeses and blend them in a large bowl.
- Once the pasta is ready, drain it thoroughly and toss with olive oil to prevent sticking.
Notes
For extra flavor, experiment with different types of wood for smoking.
Make sure to measure cheese after shredding for accurate quantities.
This recipe can be customized with additional spices or proteins.
Nutrition
- Serving Size: 1 cup
- Calories: 590
- Sugar: 3g
- Sodium: 900mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 80mg