Smoked Mac & Cheese
- BBQ Type: Grill
- Fuel: Charcoal
- Cooking Time: 20 min to 30 min
- 4 to 6 portions
Ingredients
- 3 cup - Elbow macaroni
- 2 tbsp - Olive oil
- 2 Garlic cloves, minced
- 2 Bell peppers, red and yellow
- 1 Red onion
- 1 Corn on the cob
- 4 Jalapeños, seeded
- 3 tbsp - Flour
- 2 cup - Half-and-half
- 2 tbsp - Dijon mustard
- 1 cup - Shredded mozzarella, firmly packed
- 1 cup - Shredded gouda, firmly packed
- 1 cup - Shredded old cheddar, firmly packed
- ½ tbsp - Freshly ground black pepper
- 2 tbsp - Bread crumbs
- Chives, chopped (optional)
- Chipotle hot sauce (optional) ...but highly recommended
You will also need
- Wood chips, preferably oak, soaked in water for 1 hour
- Aluminum foil pan
Preparation
- Preheat your grill for indirect, having hot coals on on side of the barbecue and nothing on the other;
- Cook 2 to 3 cups of elbow macaroni according to the package instructions, then drain;
- Grill the vegetables over medium heat for about 3 minutes per side, take off the grill and slice;
- In a cast iron pot or sauce pan, cook the garlic with the olive oil until golden brown; add the sliced vegetables, flour, and stir for 1 minute; add the half-and-half and Dijon mustard, simmer for 5 minutes;
- Place the cooked macaroni in a medium sized aluminum foil pan then add the cream mixture, shredded cheeses, black pepper and mix. Add the bread crumbs on top;
- Place a handful of pre-soaked wood chips onto hot coals, close the lid and cook for about 15 to 20 minutes.
Suggestion: Serve with chives on top and a good amount of chipotle hot sauce.