Smoked Poblano Shells and White Cheddar

Ingredients

• 1 pound medium shell noodles (cooked al dente)
• 2 poblano peppers (stems and seeds removed, and finely diced)
• 4 cloves garlic (grated)
• ½ cup salted butter
• ⅓ cup all-purpose flour
• 1 Tablespoon ground mustard powder
• 2 cups half and half
• 4 ounces cream cheese (softened)
• 3 cups extra sharp white cheddar (hand shredded)
• 1 ½ cups mozzarella cheese (hand shredded)
• 1 cup panko breadcrumbs
• ⅓ cup salted butter
• 1 Tablespoon Hey Grill Hey Fiesta Rub

Steps

1. 1

   Preheat the smoker. Set your favorite smoker (or grill with two-zone heat) up at around 225 degrees F with a mild wood like alder or a fruit wood.

2. 2

   Cook the pasta. Bring a large pot of salted water to a boil. Cook 1 pound medium shell noodles for 8 to 9 minutes until just al dente. Drain and set aside.

3. 3

   Cook the poblanos and garlic. Melt ½ cup salted butter in a 14-inch cast iron skillet over medium heat. Add 2 poblano peppers, stemmed, seeded, and finely diced and cook for 3 to 4 minutes until softened and fragrant. Add 4 cloves grated garlic to the skillet and cook for 1 to 2 minutes, or until fragrant.

4. 4

   Make the cheese sauce. To the peppers and garlic, stir in 1 Tablespoon ground mustard powder, then add ⅓ cup all-purpose flour. Stir well until no lumps remain. Slowly pour in 2 cups half and half, stirring constantly. For a saucier mac and cheese, add an extra ½ cup. Add 4 ounces softened cream cheese and stir until the sauce is smooth and creamy. Add 3 cups extra sharp white cheddar and 1 ½ cups mozzarella, and stir until fully melted and silky.

5. 5

   Add the pasta. Pour in the drained pasta and stir gently until the sauce fully coats all of the noodles.

6. 6

   Make the panko topping. In a small bowl, combine 1 cup panko breadcrumbs, ⅓ cup melted butter, and 1 Tablespoon Fiesta Rub. Stir to combine, then sprinkle evenly over the top of the mac and cheese.

7. 7

   Smoke the mac and cheese. Transfer the skillet to a smoker preheated to 225 degrees F. Smoke for 20 to 30 minutes. For a light smoke and crispy golden topping, or up to 1 hour for a heavier smoke and casserole-style texture.

8. 8

   Serve and enjoy. When your mac is smoked to your preference, remove the skillet to cool for a few minutes, then serve with your favorite smoked meats, some crusty bread, or any other sides you love with mac and cheese!