Description
This Easy Smoked Mac and Cheese combines creamy cheddar and pepper jack cheeses for a rich, flavorful dish that’s perfect for a quick dinner or delicious comfort food.
Ingredients
Scale
- 1 pound dried elbow pasta
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 2 cups half and half
- 4 cups shredded medium cheddar cheese
- 2 cups shredded pepper jack cheese
- 1½ teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoon BBQ seasoning
Instructions
- Preheat the smoker to 225°F (107°C) using pecan or apple wood chips for an enhanced flavor.
- Bring a large pot of salted water to a rolling boil, then cook 1 pound of dried elbow pasta for 1 minute less than package directions for a perfect al dente texture.
- While the water heats, shred 4 cups of medium cheddar cheese and 2 cups of pepper jack cheese (or use alternative cheeses like gouda or mozzarella).
- Blend both cheeses in a large bowl to ensure an even mixture.
- Once the pasta has cooked, drain thoroughly, and add a small drizzle of olive oil to prevent sticking.
Notes
Experiment with different types of cheese for unique flavors.
Make sure to shred your own cheese for the best melting qualities.
Consider adding cooked bacon or jalapeños for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg