Cooking Instructions
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Step 1
Bring a large pot of salted water to a boil and cook
Elbow Macaroni (455 g)
until they are al dente.
Step 2
Preheat your smoker to 225 degrees F (105 degrees C) using mild hardwood. Grease a grill-safe baking dish or medium foil grill pan. You can also use a 12-inch cast iron skillet.
Step 3
To make the Barbecue Sweet Rub, mix together
Dark Brown Sugar (55 g)
,
Coarse Sea Salt (8 g)
,
Cracked Black Pepper (6 g)
,
Smoked Paprika (5 g)
,
McCormick® Garlic Powder (6 g)
,
Onion Powder (5 g)
,
Dry Mustard (2 g)
, and
Cayenne Pepper (as needed)
. Store in an air-tight container, until ready to use.
Step 4
To make the topping, melt
Butter (60 g)
in a microwave-safe bowl. Add
Panko Breadcrumbs (50 g)
, 1 Tbsp Barbecue Sweet Rub, and
Smoked Paprika (7 g)
, stir until combined. Set aside.
Step 5
Prepare the sauce. In a large Dutch oven, melt the
Unsalted Butter (110 g)
over medium-low heat. When melted, whisk in the
All-Purpose Flour (30 g)
and
Dry Mustard (7 g)
.
Step 6
Slowly add
Half and Half (720 mL)
and increase heat to medium, whisking frequently until it just starts to simmer and bubbles form. Reduce heat to low and add
Cream Cheese (225 g)
, whisk until melted and well blended.
Step 7
Whisk in the
Shredded Triple Cheddar Cheese Blend (340 g)
,
Shredded Gouda Cheese (170 g)
, 1 Tbsp barbecue seasoning, and
Smoked Paprika (7 g)
, whisk until melted and smooth.
Step 8
Turn off the heat and pour in the cooked noodles. Stir gently until the noodles are evenly coated with cheese sauce. Pour macaroni and cheese mixture into the prepared pan. Sprinkle topping evenly over top.
Step 9
Place the pan or skillet in the smoker, close the lid, and smoke for 45 minutes to 1 hour. The noodles will take on quite a bit of smoke flavor fairly quickly, so you don’t want to overcook.
Step 10
After one hour, cover the pan with foil and keep warm until ready to serve. Serve warm with
Barbecue Sauce (to taste)
on the side, or drizzle on top for an amazing treat!
