Brian Gerwig
Steps
- Preheat your smoker to 350°F using Bear Mountain BBQ Gourmet Blend Pellets.
- Bring a large pot of salted water to a boil and cook the elbow macaroni for 2–3 minutes less than the package directions. Drain and set aside.
- In a large saucepan over medium heat, melt the butter and whisk in the flour. Cook for 1–2 minutes, stirring continuously until smooth and slightly golden.
- Add the salt, black pepper, garlic powder, and hot sauce. Slowly whisk in 2 cups of milk, then add the cubed Velveeta. Stir over medium-low heat for 5–7 minutes until melted and smooth.
- Transfer the macaroni to a large foil pan or smoker-safe baking dish. Add the Gouda, mozzarella, cheddar, and remaining 1 cup of milk. Pour the cheese sauce over everything and gently stir until well combined.
- Spread into an even layer and top with the additional shredded cheese. Smoke uncovered at 350°F for approximately 30 minutes, until the cheese is melted and the edges are bubbling.
- Remove from the smoker and rest for 5 minutes before serving. For an extra golden-brown topping, place under the oven broiler for 2–3 minutes, watching closely to prevent burning.
Ingredients:
Mac and Cheese
- 1 lb. elbow macaroni, parboiled
- 1 cup shredded Gouda cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup additional shredded cheese, for topping
- 1 cup whole milk
Cheese Sauce
- 1 stick unsalted butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 16 oz Velveeta cheese, cubed
- 1 TSP salt
- 1 TSP black pepper
- 1 TSP garlic powder
- 2 TBSP hot sauce
watch recipe video
