Smoked Mac and Cheese
Are you in a bit of a rut when it comes to choosing what to make for dinner? This delicious smoky twist on the classic macaroni and cheese will add a level of depth to a familiar side dish. Smoked Mac and Cheese is elegant enough to serve to dinner guests, and simple enough to make for a weeknight. Gruyere and cheddar cheeses venture well beyond the powdered version of your childhood. You’ll find the salty and nutty umami of smoked cheeses turns an ordinary kids' meal into a delightful and pleasing experience bite after bite.
4 tablespoons all-purpose flour
½ cup Butter, Unsalted
4 ounces (1/2 package) Cream Cheese
1 ½ cups gruyere cheese, shredded
4 strips Bacon, Cooked and Diced
3 cups, medium Cheddar Cheese, Shredded
2 tablespoons Dijon Mustard
2 cups half and half
2 tablespoons Sweet Rib Rub
Cook the noodles according to manufacturer’s instructions. Drain and set aside.
Heat a large cast iron skillet over medium heat and melt ½ cup of butter into the skillet. Whisk in the flour and cook for 1 minute, or until the flour smells toasty. Pour in the half and half and whisk well to combine. Bring the half and half to a boil, then reduce to heat to a simmer and whisk in the cream cheese until the cream cheese is fully melted.
Remove the skillet from the heat and whisk in the shredded cheddar, shredded gruyere, Sweet Rib Rub, and Dijon mustard until a smooth cheese sauce forms. Mix in the pasta and chopped bacon and stir well with a spatula to coat the noodles with the sauce.
Fire up your Louisiana Grill and set the temperature to 250°F. Place the skillet on the grill and smoke for 1 hour, or until the cheese is melty. Using oven mitts, carefully remove the skillet from the grill and serve immediately. Top with more bacon, if desired.
Cast Iron Skillet
For bacon-like flavor, fill your hopper with our Wisconsin Hickory Hardwood Pellets.