This is the perfect side dish to go with whatever you're grilling this weekend. Easy and cheesy! This is one of my favorite ways to make a smoked mac and cheese. Just let you smoker do all the work! No need to boil your noodles. This is a guaranteed crowd pleaser.
Full Step-By-Step Recipe: [ Ссылка ]
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WHAT HEATH USED
• Aluminum Sheet Pan [ Ссылка ]
• Traeger Timberline 1300 [ Ссылка ]
• Royal Oak 100% Charcoal Hardwood Pellets [ Ссылка ]
• Heath Riles BBQ Everyday Rub [ Ссылка ]
• Heath Riles BBQ Garlic Butter Rub [ Ссылка ]
• Killer Hogs Hot Sauce [ Ссылка ]
• YETI Rambler 30oz Tumbler [ Ссылка ]
INGREDIENTS:
• Heath Riles BBQ Everyday Rub
• Heath Riles BBQ Garlic Butter Rub
• Killer Hogs Hot Sauce
• 1/2 stick of butter
• 3 cups of milk
• 2 cups of heavy cream
• 1 cup of grated Colby Cheese
• 1 cup of grated Monterey Jack
• 1 cup of grated White Cheddar
• 1 lb of elbow noodles
• 1 8oz block of cream cheese
• 1 cup of grated Sharp Cheddar Cheese
DIRECTIONS:
1. Get your grill up to 275º.
2. Place all your ingredients in your pan and stir. Place grated cheese on top before putting it on your grill. Save some grated cheese to place on your mac and cheese later.
3. Place on your grill for 2 hours. Stir every 30 minutes. Place leftover grated cheese on top about 15-20 minutes before your mac and cheese is done.
4. Once it's done, scoop and serve.
CONNECT WITH HEATH:
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SHOP Heath Riles BBQ Products: [ Ссылка ]
MERCH: [ Ссылка ] Printable recipes on Shootin' The Que recipe blog: [ Ссылка ]
Join our online BBQ community "Shootin' the Que" on Facebook. Talking all things BBQ! [ Ссылка ]
Affiliate Disclaimer: Some of the links in this description are affiliate links where we may earn a small commission if you use them. This is no additional cost to you
Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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