Smoked Mac & Cheese

  • BBQ Type: Grill
  • Fuel: Charcoal
  • Cooking Time: 20 min to 30 min
  • Makes 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

Preparation

  1. Preheat your grill for indirect, having hot coals on on side of the barbecue and nothing on the other;
  2. Cook 2 to 3 cups of elbow macaroni according to the package instructions, then drain;
  3. Grill the vegetables over medium heat for about 3 minutes per side, take off the grill and slice;
  4. 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;
  5. 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;
  6. 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.

 

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