1 pound elbow macaroni noodles
½ cup butter
4 tbsp flour
1 tbsp mustard powder
2 cup half and half
4 fl oz cream cheese
3 cup cheddar
1½ cup gouda
For Bread Crumb Topping:
1 cup panko bread crumbs
¼ cup butter
2 tbsp signature sweet rub
Bring a large pot of salted water to a boil and cook macaroni noodles until they are al dente, meaning they still have a bit of chew and texture (not too soft).
Preheat your smoker to 225 degrees F using a mild hardwood. My favorite is cherry or apple.
Heat a 12 inch cast iron skillet over medium heat. Melt ½ cup of butter and whisk in the flour until a smooth, thin paste forms. Then whisk in the mustard powder.
Carefully pour in the half and half and bring up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth.
Whisk in the cheddar cheese and gouda cheese and stir until melted. Turn off the heat and pour in the cooked macaroni noodles. Stir gently until the noodles are coated by the cheese sauce.
Combine the melted butter, sweet rub, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac and cheese.
Place the skillet in the smoker, close the lid, and smoke for 1 hour. Smoke for up to 2 hours for a stronger smoker flavor, but the noodles will take on quite a bit of smoke fairly quickly.
Serve mac and cheese while it is still warm and the cheese is nice and melty!
Sugar: 2g
:
Calcium: 717mg
Calories: 854kcal
Carbohydrates: 55g
Cholesterol: 134mg
Fat: 58g
Fiber: 2g
Iron: 2mg
Monounsaturated Fat: 19g
Polyunsaturated Fat: 6g
Potassium: 228mg
Protein: 31g
Saturated Fat: 28g
Sodium: 986mg
Vitamin A: 1849IU
Vitamin C: 1mg
