Smoked Mac & Cheese

Ingredients:

• 1 lb elbow macaroni
• 1/2 cup unsalted butter
• 1/2 cup all‑purpose flour
• 4 cups whole milk
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne (optional)
• Salt & black pepper
• 4 cups shredded sharp cheddar
• 2 cups shredded mozzarella
• 1 cup breadcrumbs (optional)
• Apple or pecan wood pellets

Instructions:

1. Preheat Smoker to 225°F.
2. Cook Pasta according to package; drain.
3. Make Roux: melt butter, whisk in flour, cook 1–2 min.
4. Build Sauce: add mustard, whisk in milk until thick; add seasonings.
5. Add Cheese: stir in cheddar & mozzarella until smooth.
6. Combine: fold pasta into cheese sauce.
7. Smoke: transfer to dish; smoke 1–1.5 hrs at 225°F.
8. Optional Topping: add breadcrumbs last 15–20 min.
9. Rest & Serve: let stand 10 min before serving.