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.
- 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.