Pit Boss Mac and Cheese

Let me tell you about a legendary tale in my culinary adventures – the time I delved into the world of smoked mac and cheese on my Pit Boss grill. Picture this: a warm summer evening, the scent of hickory wafting through the air, and me, armed with a craving for something cheesy and smoky. That’s where this epic journey begins.

How to Make Smoked Mac and Cheese on Pit Boss

First things first, gather your ingredients. You’ll need your favorite macaroni, a mix of cheeses (cheddar, mozzarella, and maybe even some smoked gouda if you’re feeling fancy), butter, flour, milk, salt, pepper, and of course, your trusty Pit Boss grill.

1. Cook the Macaroni: Boil your macaroni until it’s just shy of al dente. You want it to still have a bit of bite since it’ll finish cooking on the grill.
2. Make the Cheese Sauce: While the macaroni is cooking, whip up your cheese sauce. Melt butter in a saucepan, then stir in flour to make a roux. Slowly add milk, whisking constantly until it thickens. Add your cheeses and season with salt and pepper to taste.
3. Combine and Smoke: Mix your cooked macaroni with the cheese sauce until everything is well coated. Transfer the cheesy goodness to a cast-iron skillet or a disposable aluminum pan if you want to keep cleanup easy. Fire up your Pit Boss and set it to smoke mode.
4. Smoke Away: Once your grill is billowing with delicious smoke, place your mac and cheese inside. Let it soak up all that smoky goodness for about 30-45 minutes, stirring occasionally to ensure every bite is infused with flavor.
5. Serve and Devour: When your mac and cheese is golden brown and bubbly, it’s time to dig in! Serve it up hot off the grill and watch as your friends and family marvel at your culinary prowess.

What type of wood/pellets to use for this recipe?

Now, onto the burning question (pun intended): what kind of wood or pellets should you use to achieve mac and cheese nirvana? Personally, I’m a fan of hickory for its robust flavor that pairs perfectly with the creamy cheese sauce. But don’t be afraid to experiment! Oak, mesquite, or even applewood can add their own unique twist to the dish.

Additional Tips

• Don’t overcook your macaroni before smoking it. You want it to be just underdone since it’ll continue to cook on the grill.
• If you’re feeling adventurous, toss in some cooked bacon or diced jalapenos for an extra kick of flavor.
• For added smokiness, you can sprinkle some smoked paprika or chipotle powder over the top before popping it on the grill.

What to Serve

Now, what to serve alongside your glorious smoked mac and cheese? Personally, I like to keep it simple with some grilled veggies or a crisp green salad. But if you’re hosting a backyard barbecue, why not throw some juicy burgers or tender ribs on the grill alongside your mac and cheese masterpiece?

What to Do with Leftovers

If, and that’s a big if, you somehow end up with leftovers, fear not! Smoked mac and cheese is just as delicious the next day. Simply reheat it in the oven or microwave until warmed through, and you’ve got yourself a comforting meal that’s sure to put a smile on your face.

Overall, making smoked mac and cheese on your Pit Boss grill is a culinary adventure worth embarking on. So fire up that grill, gather your ingredients, and get ready to indulge in cheesy, smoky goodness like never before. And remember, life’s too short for bland food – so go ahead, take a bite, and savor every cheesy moment.

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Pit Boss Mac and Cheese

Discover the secret to creamy perfection with Pit Boss mac and cheese recipe. Elevate your comfort food game now!

Course Side Dish

Prep Time 15 minutes

Cook Time 45 minutes

Servings 8

Ingredients

• 1 pound elbow macaroni
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• 4 cups shredded cheese cheddar, mozzarella, smoked gouda
• Salt and pepper to taste
• Optional: cooked bacon diced jalapenos, smoked paprika

Instructions

Preparing the Ingredients

1. Fill a large pot with water and bring it to a boil. Add a generous pinch of salt, then add the elbow macaroni. Cook the macaroni until it's just shy of al dente, about 1-2 minutes less than the package instructions. Drain and set aside.
2. While the macaroni is cooking, shred your cheese if you haven't already done so. Mix together cheddar, mozzarella, and smoked gouda for a flavorful blend.

Making the Cheese Sauce

1. In a saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns a light golden brown.
2. Gradually pour in the whole milk, whisking constantly to prevent lumps from forming. Cook the mixture, stirring occasionally, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
3. Reduce the heat to low and add the shredded cheese to the saucepan, a handful at a time, stirring until melted and smooth. Season the cheese sauce with salt and pepper to taste.

Combining and Smoking

1. In a large mixing bowl, combine the cooked macaroni with the cheese sauce, stirring until the macaroni is evenly coated in cheesy goodness. If you're feeling adventurous, now's the time to toss in some cooked bacon or diced jalapenos for an extra kick.
2. Fire up your Pit Boss grill and set it to smoke mode. While the grill is heating up, transfer the mac and cheese mixture to a cast-iron skillet or a disposable aluminum pan for easy cleanup.
3. Once your grill is billowing with delicious smoke, place the skillet or pan of mac and cheese inside. Close the lid and let it soak up all that smoky goodness for about 30-45 minutes, stirring occasionally to ensure even smoking.

Serving and Enjoying

1. When your mac and cheese is golden brown and bubbly, it's time to dig in! Serve it up hot off the grill and watch as your friends and family marvel at your culinary prowess.
2. For added smokiness, you can sprinkle some smoked paprika or chipotle powder over the top before serving. Get creative with your garnishes and make this dish your own!