Macaroni and cheese in a cast iron skillet on a wooden table
When Comfort Food Goes Combat Mode

SMOKEHOUSE MAC OPS

What You'll Need:

  • Smoker Set 225° F
  • Large Stock Pot
  • Dutch Oven
  • Wooden Spoon
  • Cast Iron Skillet 10-12"
  • Aluminum Foil (Optional)
  • Gloves, Tongs

Ingredients:

  • 1lb Elbow Macaroni
  • 4 tbsp Butter
  • 4 tbsp Flour
  • 3 C Whole Milk (Do not go soft now)
  • 2 C Shredded Cheddar
  • 1 C Shredded Gouda
  • 1/2 c Cream Cheese
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tbsp Rub & Tug seasoning
  • 1/2 c Bacon (fresh or bacon bits)
  • Smokin' Soldier or Blazin' Battle for drizzle

Barracks Tip:

If you want extra-cheesy pull: stir in an additional 1/2 c cheddar during the last 10 minutes of the smoke. Maximum gooey-ness achieved.

Instructions

  1. Boil the Pasta-Cook the macaroni until just shy of al dente. Drain and set aside.
  2. Build the Cheese Base-Melt butter in a skillet over medium heat. Whick in flour to form a roux (30-60 seconds). Slowly add whole milk while whisking until smooth.
  3. Drop the Payload-Add cream cheese and whisk until melted. Add cheddar and gouda, stir until you've got a silky, combat-ready cheese sauce.
  4. Combine Forces- Add drained pasta to the cheese sauce. Mix to coat every piece.
  5. Smoke Ops Initiated-Set smoker to 225°F. Place the cast iron(uncovered) into the smoker. Smoke 45-60 minutes until top is lightly beonzed and bubbly.
  6. Optional Fire Support-Add bacon. Drizzle Smokin' Soldier or Blazin' Battle. Return to smoker for 10 minute if you want the sauce to tighten.
  7. Serve and Destroy-Scoop, plate, and unleash comfort-food devastation. Guaranteed morale booster.
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