SMOKED MAC N’ CHEEZ

LOW & SLOWOVEN & STOVE

COOK TIME 2.5H +1H PREP

SMOKER TEMP. 250°F LOWER RACK

WOOD APPLEWOOD PELLET

SERVES 8 APPETIZER/SIDE

DIFFICULTY ●●○ MODERATE

SOURCE LEWIS HOUSE RECIPE

INGREDIENTS

2 PACKSradiatorre pasta

8 TBSPbutter

1/2 CUPmilk

4 TBSPall-purpose flour

1 LBsharp cheddar

1 LBgruyere

1/2 LBparmesan

1/2 LBmozzarella

1 DRIZZLEmelinda's ghost pepper wing sauce

1 SPRINKLEgarlic powder

1/8 CUPitalian seasoned bread crumbs

1 DUSTINGroll over and rub it bbq rub

Add your butter to a deep vessel on medium heat, wait until it melts and slowly add in your flour. Keep whisking/mixing vigorously.

Pour in half of your cold milk slowly while whisking.

Slowly whisk your cheese in, 6 different parts, only add three parts, and add milk to thin out your mornay sauce after each whisking.

Drizzle in your Melinda's to taste and add a generous amount of garlic powder, mix thoroughly

Start boiling your pasta, make sure the water is salty like the ocean.

Once your pasta is just before al dente, add all of the mornay sauce, half of the leftover cheese, and mix thoroughly.

Add the rest of your cheese, then Italian seasoned bread crumbs, and finally a sprinkle of the BBQ seasoning to the top layer.

Place in the smoker for 2.5H, make sure you have a strong smoke flavored wood or a pellet tube running.

Pull your mac and cheese out, and its ready to eat!