Smoked Macaroni and Cheese Recipe – Official

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

1. Heat the smoker to 250-350 degrees.

2. Boil elbow macaroni for 7-10 minutes, then drain water and let cool

3. In a separate pot add ingredients for your cheese roux – cook on medium heat until butter is melted. Stir every few minutes

4. Put cool macaroni in a baking pan, and slowly pour the cheese roux over the pasta

5. Mix roux slowly with the macaroni

6. 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

7. 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.

8. Take out of oven, sprinkle a little more Italian cheese before serving