Cheesy, gooey, all-around delicious, this mac & cheese recipe is second to none! If you like watching mouths water all around the table, check this one out.
Let's get this party started! To begin, preheat your smoker (or oven) to 325ºF (165ºC). In the meantime, wash and thinly slice the jalapenos, and grate the cheeses. Bring a large pot of water to a boil - when it does, add a pinch of salt to it. Finally, prepare your bacon bits.
Everything should be ready to go!
Once the water is boiling, add 3 cups of elbow macaroni to the pan. Let it boil for about 6-7 minutes - you want the pasta to be slightly undercooked before it goes on the smoker, where it will keep on cooking.
Next, melt the butter in the sautee pan, and add the flour, SPG, and Dirty Bird HOT. Cook 1 minute to combine, then stir in the milk and beer a bit at a time, whisking until smooth after each addition.
Continue cooking over medium heat, then add in your good ol' mustard and Worcestershire - that's it for the sauce, simply cook until it's thick and bubbly. Now reduce heat to low, add your cheeses, and stir just until everything melts into a gooey, smooth consistency.
When the pasta is ready, save 1 cup of pasta water before straining and rinsing in cold water (to stop the cooking process). Pour half of your reserved pasta water into the cheese sauce and combine. If the sauce tastes too rich, add more water.
Now return the drained pasta to the pot it was boiled in, and add in about half of your cheese sauce, gently stirring until all the macaroni is covered. Grill jalapenos and onions, Then put the skillet with mac & cheese into your grill/smoker at 325ºF (about 165ºC).
After about 15-20 minutes, your mac & cheese should be ready! Only thing left to do is pull it from the smoker or oven, top with those grilled jalapenos, bacon bits, and more cheese, and enjoy!
Catch you on the next recipe!
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