Easy Smoked Mac and Cheese

Steps

1. 1Prep the Smoker and the Pasta
2. 2Preheat your smoker to 225°F (107°C) using pecan or apple wood chips for the best flavor. Any quality smoking wood like cherry, oak, or hickory will work.
3. 3Bring a large pot of salted water to a rolling boil, then add 1 pound dried elbow pasta and cook for 1 minute less than package directions for al dente.
4. 4While waiting for water to boil, shred 4 cups shredded medium cheddar cheese and 2 cups pepper jack cheese (or monterey jack, gouda, mozzarella, or more cheddar).
5. 5Toss both cheeses together in a large bowl to create an even blend. Having everything ready makes the sauce-making process much smoother.
6. 6When pasta is ready, drain thoroughly and toss with a small drizzle of olive oil to prevent sticking.
7. 7Make the Cheese Sauce Base
8. 8In a large cast-iron skillet or medium saucepan, melt ½ cup unsalted butter over medium heat.
9. 9Sprinkle in ½ cup all-purpose flour and whisk constantly to create a smooth paste.
10. 10Cook for about 1 minute, whisking frequently, to eliminate any raw flour taste.
11. 11Gradually pour in 2 cups half and half while whisking constantly to prevent lumps.
12. 12Slowly add 2 cups whole milk while continuing to whisk until mixture is completely smooth.
13. 13Continue cooking over medium heat, whisking very frequently, until sauce reaches a thick, creamy consistency that coats the back of a spoon.
14. 14This usually takes 5 to 7 minutes. Sauce should be thick enough to cling to pasta.
15. 15Add Cheese and Seasonings
16. 16Remove skillet (or saucepan) from heat and stir in 1½ teaspoon salt, ½ teaspoon black pepper, and 2 teaspoon BBQ seasoning.
17. 17Add 1 1/2 cups of cheese blend, stirring until completely melted and smooth.
18. 18Add another 1 1/2 cups of cheese and stir until fully incorporated and sauce is silky smooth.
19. 19If you used a saucepan, transfer the sauce to cast-iron skillet.
20. 20Combine Pasta and Sauce
21. 21If using cast-iron skillet for smoking, add cooked pasta in small portions, stirring well to coat each addition with cheese sauce.
22. 22If using disposable foil pan, pour cheese sauce over pasta in pot you used for boiling, stir to combine, then transfer to lightly greased foil pan.
23. 23Smoke the Mac and Cheese
24. 24Place open pan of mac and cheese directly on smoker grate.
25. 25Let it absorb the smoky goodness for 2 to 3 hours, or until top develops a beautiful golden-brown crust and reaches your desired level of smokiness.
26. 26The longer it stays in the smoker, the more pronounced the smoke flavor will become.