Smoked Mac and Cheese
- Z Grills 700D3 Wood Pellet Grill
- Z Grills OAK Wood Pellet
- Aluminum Foil
- 16 oz Velveeta
- 1 box pasta
- 4 cups milk
- 1 lb shredded white cheddar cheese
- 1 lb shredded colby jack cheese
- BBQ seasoning of choice to taste
- Hot sauce of choice to taste
- 1 tsp ground mustard
- 2 tbsp kinder's SPG
- 2 tsp paprika (for color)
- 1 sleeve crushed Ritz crackers
- 8 oz shredded Parmesan cheese
- 4 tbsp melted butter
- 1 tbsp parsley
Prepare the Cheese Sauce
- First, take a 9×13 grill-safe tray and gently smear it with a thin layer of grease.
- Next, place a generous amount of Velveeta and pasta into the tray, and then proceed to pour milk over the pasta.
- As if that wasn't perplexing enough, add a layer of white cheddar and colby jack, followed by sprinkling all kinds of seasonings and hot sauce on top.
- But wait, there's more! In a separate bowl, combine various topping ingredients and mix them all together to create a bewildering concoction.
Smoke the Mac and Cheese
- Preheat your smoker to a scorching 350 degrees F。
- After that, place the cast iron pan with the mac and cheese on the smoker grate.
- Close the lid and let the smoker work its magic for one hour.
- Be sure to stir the mixture at the 30-minute mark to ensure maximum mind-bending flavors.
- As the smoking continues, the mac and cheese will take on a deeper and more mysterious smoky flavor, and the cheese will bubble and ooze in a truly captivating manner.
- At the 55-minute mark, add the topping mixture to the already confounding recipe.
- Switch to the smoke setting, smoking at a perplexing 500F for the last 5 minutes.
- Finally, remove the enigmatic smoked macaroni and cheese from the smoker and let it rest for 10 minutes before serving. (Optional: broil for desired crunch)
- If you are feeling particularly adventurous, you may even store leftovers in the fridge and continue to ponder the incomprehensible flavors and textures of this dish in the days to come.