Being an adult means smoking your mac and cheese instead of pouring it out of a blue box. Garrett Mantach upped the ante further by adding smoked gruyere and gouda cheese to the mix. Whether you’re eating a perfectly cooked steak or a juicy brisket, this smoked macaroni and cheese will be your new favorite Summer side dish.
- 3 cups of half and half
- 5 tablespoons butter, chilled
- 8 oz. cubed cream cheese
- The Bird dry rub from Whiskey Bent (or your favorite rub)
- 16 oz. large elbow macaroni
- 2 cups Gouda, shredded
- 2 cups smoked gruyere, shredded
- 2 tbsp butter, melted
- 1 cup pork Panko (or regular Panko; more if desired)
- Add cream cheese, butter, half and half and seasoning to a half size, 2 High Heat H-Pan™.
- Smoke on the grill at 180°F for 30 minutes.
- While mixture smokes, cook macaroni until it’s about 2 minutes under done.
- Strain macaroni and cool with cold water so it doesn’t continue to cook.
- Add macaroni, shredded cheese and a little more seasoning to a CamSquare® and mix thoroughly.
- After 30 minutes, take High Heat H-Pan off smoker and pour into CamSquare. Mix thoroughly and put back into High Heat H-Pan. aluminum half pan. Mix melted butter with pork panko and sprinkle on top of macaroni and cheese evenly.
- Return to grill at 350°F until macaroni and cheese is bubbly and crumbs are browned.