Smoked Mac and Cheese Casserole

Ingredients

• 2 pounds elbow macaroni noodles (cooked according to package instructions)
• ¼ cup all-purpose flour
• ¼ cup butter
• 1 cup milk (whole)
• 1 cup heavy cream
• 8 ounces Velveeta (original flavor, cubed)
• 8 ounces medium cheddar cheese (shredded)
• 4 ounces sharp cheddar cheese (shredded)
• 4 ounces smoked gouda cheese (shredded)
• 2 eggs (beaten)
• 1 Tablespoon Hey Grill Hey Beef Rub
• 1 cup panko breadcrumbs
• ¼ cup butter (melted)
• 1 Tablespoon Hey Grill Hey Sweet Rub

Steps

1. 1

   Preheat the smoker. Set your smoker up for 225 degrees F with a mild wood.

2. 2

   Cook the pasta. Heat water in a pot over high heat until boiling, then add the pasta noodles. Boil for 5-7 minutes, then strain.

3. 3

   Make the roux. Melt the butter in a heavy-bottom pot over medium-low heat, then whisk in the flour, Add the milk and heavy cream, then add in all the cheeses and the seasoning. Stir until everything is incorporated.

4. 4

   Add the noodles. Remove the roux from heat, then add the noodles. Add the beaten eggs, then stir until combined.

5. 5

   Prepare the topping. In a medium-size bowl, combine the melted butter, bread crumbs, and Sweet Rub. Mix with a fork until combined, then sprinkle on top.

6. 6

   Smoke the casserole. Place the pot on the grates of your preheated smoker, close the lid, and allow it to smoke for around an hour.

7. 7

   Serve and enjoy. Remove the mac and cheese from the smoker, serve with your favorite sides, and enjoy!