Smoked Mac & Cheese with Hot Honey BBQ Sauce

✨ Ingredients

For the Mac & Cheese:

• 1 lb elbow macaroni (or cavatappi for more texture)

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 4 cups whole milk (warmed)

• 1 ½ cups sharp cheddar cheese (shredded)

• 1 ½ cups smoked gouda cheese (shredded)

• 1 cup Monterey Jack cheese (shredded)

• ½ cup cream cheese (softened)

• 1 tsp garlic powder

• ½ tsp smoked paprika

• ½ tsp mustard powder

• ½ tsp salt (or to taste)

• ½ tsp black pepper

Double Barrel BBQ Hot Honey BBQ Sauce:

• 4 oz

Toppings:

• ½ cup panko bread crumbs

• 2 tbsp melted butter

• ½ cup parmesan cheese (grated)

• 2 tbsp finely chopped parsley (optional)

Instructions

1. Preheat the Smoker:

• Set your smoker to 225°F and use wood chips like hickory, cherry, or pecan for the best smoky flavor.

2. Cook the Pasta:

• Boil salted water in a large pot and cook the macaroni until al dente (according to package instructions). Drain and set aside.

3. Make the Cheese Sauce:

1. In a large pot, melt the butter over medium heat.

2. Whisk in the flour to form a roux and cook for 1-2 minutes until golden and bubbly.

3. Slowly pour in the warmed milk while whisking continuously until smooth.

4. Cook for 4-5 minutes until the mixture thickens slightly.

5. Lower the heat and stir in the cream cheese until melted.

6. Add garlic powder, paprika, mustard powder, salt, and pepper.

7. Gradually add the shredded cheeses, one handful at a time, stirring until fully melted and creamy.

4. Mix in Hot Honey BBQ Sauce:

1. Combine cheese sauce with Hot Honey BBQ Sauce.

2. Reserve 2 tablespoons for drizzling.

3. Stir the remaining sauce into the cheese mixture for a tangy, smoky kick.

5. Assemble the Mac & Cheese:

1. Fold the cooked macaroni into the cheese sauce, ensuring all noodles are coated.

2. Pour the mac & cheese mixture into a cast iron skillet or foil pan for smoking.

6. Add Toppings:

1. In a small bowl, mix panko bread crumbs with melted butter.

2. Stir in parmesan cheese and sprinkle over the mac & cheese.

7. Smoke the Mac & Cheese:

• Place the skillet in the smoker and cook for 1 to 1 ½ hours until the top is golden brown and the cheese is bubbling.

• Drizzle the reserved hot honey BBQ sauce over the top during the last 10 minutes of smoking.

8. Serve:

• Garnish with chopped parsley for freshness and serve warm.

• Enjoy the perfect balance of creamy, smoky, and spicy-sweet flavors!