Cherry Smoked Macaroni and Cheese
- 1/2 stick butter
- 3 tablespoons flour
- 3 cups milk
- 1 tablespoon Kelley’s Stone Ground Mustard
- 2 teaspoons Sweet Baby Ray’s Hickory & Brown Sugar BBQ Sauce
- 2 teaspoon House-Autry Extra Chicken Breading Mix
- 1 cup aged Sharp Cheddar Cheese, shredded
- 1 cup Italian Cheese
- 1 cup Gouda Cheese
- A few dashes of Tabasco Sauce
- 1 pound jumbo elbow macaroni, cooked and drained
Directions
Heat the smoker to 250-350 degrees.
Boil elbow macaroni for 7-10 minutes, then drain water and let cool
In a separate pot add ingredients for your cheese roux – cook on medium heat until butter is melted. Stir every few minutes
Put cool macaroni in a baking pan, and slowly pour the cheese roux over the pasta
Mix roux slowly with the macaroni
Put baking dish on smoker and throw a handful of seasoned cherry wood chips on the lump charcoal for 30-45 minutes to absorb the sweet cherry smoke. We’ve been using Cowboy products
Pull off smoker, add a little more House-Autry Extra Crispy Chicken Seasoning, and finish in the oven at 350 for anther 20-30 minutes until the cheese is bubbly and browned on top.
- Take out of oven, sprinkle a little more Italian cheese before serving
