The perfect combination of cheesy and smoky come together in this amazing dish! Feel free to use your own favorite rubs and seasonings if you don’t have my favorites in stock.
16 ounces dried pasta, usually macaroni or cavatappi
1/2 cup salted butter
1/2 cup all-purpose flour
1 1/2 cups whole milk
2 1/2 cups half and half
1 teaspoon black pepper
2 teaspoons sweet BBQ rub
2 teaspoons garlic jalapeno rub
1 teaspoon garlic butter rub
1 pound sharp cheddar cheese, freshly grated
1/2 pound Swiss cheese, freshly grated
1/2 cup Parmesan cheese, freshly grated
- Preheat your smoker to 225 degrees and use a sweet wood pellet like apple, pecan, or cherry.
- Cook the pasta according to package directions but reduce time by 1 minute. Drain and set aside.
- In a large pot, melt the butter. Whisk in the flour and cook for 1 minute over medium heat.
- Add the milk and half and half while constantly whisking. Let the mixture come to a gentle boil and let it thicken.
- Remove from the heat and add in half of the cheeses and all the seasonings. Whisk until the cheeses all melt into the sauce.
- Mix together the pasta and cheese sauce. Pour it into a greased 9×13 inch pan.
- Smoke for 45 minutes until the top is brown and the cheese is bubbly.
1/2 cup of cooked, chopped bacon to the cheese sauce
2 cups of panko breadcrumbs mixed with 2 tablespoons of butter, then sprinkled over the top of the dish right before doing into the smoker.
- Serving Size: 1/12
- Calories: 523
- Sugar: 4 g
- Sodium: 579 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 98 mg
- Fiber: 0 g
- Protein: 22 g
- Cholesterol: 98 mg
Keywords: smoked mac and cheese, Thanksgiving side dish ideas