Smoked Mac

Our 4-cheese mac-n-cheese features roasted poblano peppers and is baked on your smoker or grill!

Back when the Thunderbird food truck launched we were only serving the smoked wings, Thunder Thighs and my chipotle cole slaw. The menu seemed in need of a hot side item and I was contemplating what would go best with the taste of the chicken. When mac-n-cheese came to mind, the idea to use the smoker to bake it quickly followed. And because the vision for the side items had a Southwest leaning I decided to try adding some roasted poblano peppers to the mix. So we have a mac-n-cheese with that smoky, outdoor cooking element and complimentary Southwest appeal of roasted peppers!

INGREDIENTS

4 cups elbow pasta, cooked al dente 1 tsp salt
8oz cheddar shredded 1 tsp coarse black pepper
8oz pepper jack shredded 1/2 tsp dry mustard
8oz cream cheese cut into cubes 1/2 tsp nutmeg
8oz mexican cheese or colby-jack 1 large egg, beaten
shredded 4 chile poblanos, roasted, skinned, seeded, cut 3/4″ square 1 cup heavy cream

PREPARATION

Step 1

Preheat smoker to 225° and throw in 2-3 baseball size chunks of pecan wood or other smoking wood of your preference. Use an indirect cooking setup if using a ceramic grill or kettle.

Step 2
Fill a large pot with water. Salt the water and cook pasta al dente, about 9 min. Drain.
Step 3

In a large bowl, toss together pasta (while it’s hot), 8oz ea cheddar, pepper jack, cream cheese & roasted poblano.

Step 4

In a bowl whisk the egg and heavy cream. Then whisk in the salt, black pepper, dry mustard and nutmeg. Pour over the pasta and incorporate it.

Step 5

Then pour into a sprayed 9x12 baking dish or aluminum half-pan and top with shredded Mexican cheese or colby-jack.

Step 6

Smoke uncovered until top is beginning to brown, about an 1 hr and 15 min.

Step 7

I like to cut portions with a sharp knife so it is ready to serve easily with a spatula.

4 cups elbow pasta, cooked al dente 

8oz cheddar shredded.

8oz pepper jack shredded

8oz cream cheese cut into cubes

1/2 tsp nutmeg

8oz mexican cheese or colby-jack shredded

1 large egg, beaten

4 chile poblanos, roasted, skinned, seeded, cut 3/4″ square

1 cup heavy cream

1 tsp salt

1 tsp coarse black pepper

1/2 tsp dry mustard

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