Smoked mac and cheese

Here’s a delicious recipe for smoked mac and cheese:

Ingredients:

• 8 oz elbow macaroni
• 3 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 2 cups milk
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 cup breadcrumbs
• Cooking spray

Instructions:

1. Preheat your smoker to 225°F (107°C) and prepare for indirect cooking.
2. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns golden brown.
4. Gradually pour in the milk, whisking continuously to prevent lumps from forming. Cook until the sauce thickens, about 5-7 minutes.
5. Stir in 2 cups of shredded cheddar cheese and 1 cup of shredded mozzarella cheese until melted and smooth. Season the cheese sauce with salt, pepper, paprika, garlic powder, and onion powder. Adjust seasoning to taste.
6. In a large mixing bowl, combine the cooked macaroni with the cheese sauce until evenly coated.
7. Transfer the mac and cheese mixture into a greased disposable aluminum pan. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
8. In a separate bowl, mix the breadcrumbs with a bit of melted butter until evenly coated. Spread the breadcrumb mixture over the top of the mac and cheese.
9. Place the pan of mac and cheese in the preheated smoker and smoke for 1-1.5 hours, or until the cheese is bubbly and the breadcrumbs are golden brown.
10. Once smoked, remove the mac and cheese from the smoker and let it rest for a few minutes before serving.

Enjoy your delicious smoked mac and cheese!