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Pecan Smoked Mac and Cheese with a Salsa Cheese sauce is festive for a Holiday Celebration or casual enough for a backyard BBQ. Flavor boosts of cumin, granulated garlic, and onion powder are added to cheese sauce that includes fresh salsa, sharp cheddar, pepper jack cheese, and sour cream. Smoky delish and oh so easy.
This recipe was originally published on GrillingGrandma.com
SERVINGS: 10
PREP TIME: 10 minutes
COOK TIME: 20 minutes
Equipment:
Gas grill
12" grill safe skillet
2 cups Western Pecan BBQ Smoking Chips
Perforated foil packet or smoker box
Ingredients
1 pound elbow macaroni or pasta of choice
1/3 cup salted butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 teaspoon granulated garlic
1/2 teaspoon ground cumin
1/4 teaspoon onion powder
1/4 teaspoon sea salt
12 ounces cheddar cheese, cubes or grated, about 3 cups
8 ounces pepper jack cheese, cubes or grated cubes, about 2 cups
1/4 cup sour cream
1 cup refrigerated salsa or Pico de Gallo, divided
2 cups tortilla chips, crushed
Instructions
PREPARE THE GRILL
Preheat your gas grill to indirect 350°F.
Place wood chips into a smoker box, and place above the hottest burner.
PREPARE PASTA
Bring a large pot of water to a boil and add 1 1/2 tablespoons of salt.
Cook pasta 1-minute less than directed on the package instructions.
Drain pasta into a colander.
Place two cups of ice on top of pasta after it drains to help prevent overcooking.
PREPARE CHEESE SAUCE
Bring a large pot of water to a boil and add 1 1/2 tablespoons of salt.
Cook pasta 1-minute less than directed on the package instructions.
Drain pasta into a colander.
Place two cups of ice on top of pasta after it drains to help prevent overcooking.
SMOKE THE MAC AND CHEESE
Top mac and cheese with crushed tortilla. Add another 1/2 cup salsa to the very center of the mac and cheese.
Place the skillet over 350°F indirect heat.
Smoke the mac and cheese for 20-25 minutes, or until the cheese sauce is bubbly.
Serve Pecan Smoked Mac and Cheese immediately!
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