Cheese holds all things together. This heavenly & cheesy delight will put anyone in a food coma only to beg you to get up and eat more!
Prep time: 15 min.
Cook time: 1-1.5 hours.
Difficulty: 3 of 5.
Serves: 8-10.
Wood Type: Cherry/Hickory
Ingredients:
- 1 Pound Macaroni noodles
- 1/2 Cup Butter (not margarine)
- 4 tbs. flour
- 2 Cups of "Half & Half"
- 4 oz. of Cream Cheese
- 2 Cups of Cheddar Cheese
- 2 Cups of Gouda Cheese
The Topping
- 1 cup Panko Bread Crumbs
- 1/4 cup of Butter
- 2-3 tbs. of Honey Bacon Hog BBQ or your choice of bbq seasoning.
1. Water Pot: Boil a large pot of salted water (I use sea salt) and cook the macaroni noodles until they have a bit of chew — al dente, not soft. Drain and set aside.
2. Preheat your smoker to 225°F using your choice of wood. I love a cherry/hickory combo.
3. Sauce Pan: In a medium saucepan over medium heat, melt 1/2 cup butter and whisk in the flour until combined. Pour in the half & half and bring to a gentle boil, whisking constantly. Reduce heat and whisk in the cream cheese until smooth. Then, whisk in the Gouda into the medium sauce pan (smoked Gouda works great here) and cheddar cheese until fully melted and smooth. Turn off the heat.
4. 9x13 Aluminum Pan: Add the drained noodles to a 9x13 pan. Pour the cheese sauce over the noodles and gently stir until evenly coated.
Steps For the Topping:
5. Small Skillet: In a separate small skillet over medium heat, melt 2 tablespoons of butter. Add the panko bread crumbs and stir until lightly toasted and golden. Remove from heat.
6. Topping from Skillet: Combine the panko crumbs (or some do crushed Cheezit's), bacon bits, and a generous shake of Honey Bacon Hog BBQ Rub (or your sweet BBQ rub of choice). Sprinkle evenly over the top of the mac & cheese in the 9x13 pan.
7. Dust the top with a little more rub, then place in the smoker for 1–1.5 hours. Serve warm and dig in!