Smoked Macaroni & Cheese

Recipe by the Weber Grill Academy - Canada  

Serves: 6-8 |  Prep time: 20 – 25 minutes |  Grilling time: 15 – 18 minutes 

Ingredients

• 450g of dry pasta (any shape)  
• ¼ cup of butter 
• ¼ cup of all-purpose flour 
• 4 cups of whole milk (3%) 
• ½ block Velveeta cheese 
• ½ block cream cheese 
• 1.5 cups shredded cheddar cheese 
• 1 cup of shredded mozzarella cheese 
• 1 teaspoon of salt 
• ½ teaspoon of pepper 
• ¼ teaspoon of chili powder 
• ½ teaspoon of dry mustard 
• ¼ teaspoon of garlic powder 
• Reserve ½ cup of shredded cheese for the topping 

Instructions 

1. Bring a pot of salted water to a boil to cook the pasta. The water should taste like the ocean, that’s when you know its enough salt.  
2. For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes. 
3. Slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 10 minutes. (Don't rush this step. The mixture will not be thick, but will noticeably thicken after 8-10 minutes of cooking). 
4. Remove the saucepan from the heat. Add the cheese, salt, chili powder and garlic powder. Stir until the cheese is melted and all the ingredients are incorporated, about 3 minutes. (If the cheese isn't melted completely after about 3 minutes, you can put the pan back on low heat and stir until it is melted). Set aside for a minute. 
5. Prepare the grill for 375°F set up for indirect cooking.  
6. When the pasta water is boiling, add the macaroni and cook for 2 minutes less than the package directions indicate. (The noodles will finish cooking in the sauce in the oven). When the pasta is cooked, drain and immediately rinse well with cold water. Make sure your pasta is well drained. 
7. Add the cooked pasta and to the cheese sauce and mix gently, but thoroughly. (It might look like too much sauce or too little pasta, but trust me, it will all be good in the end).  
8. Spoon or ladle the mixture into a 12” x 8” baking dish or individual dishes. Sprinkle the tops with a bit of additional grated sharp cheddar cheese (you don't need a lot here, as there is plenty in the sauce) 
9. Grill over indirect heat at 375°F uncovered for about 15-18 minutes until the sauce has bubbled up around the edges and the top has formed a slightly golden crust. Let it rest for a few minutes before serving. ENJOY!