DB180 Smoked Mac N Cheese

Posted by Will Collier on

DB180 Smoked Mac N Cheese Recipe

  • 1 pound elbow macaroni
  • 1 stick melted butter
  • 6 cups milk
  • 3 cups heavy cream
  • 4 cups shredded sharp cheddar
  • 8 one inch squares yellow Velveeta
  • 8 one inch squares white Velveeta
  • 3 Tablespoons DB180 All Purpose
  • Topping:
    • 1 cup shredded Mexican blend cheese
    • 1/2 cup Panko
    • 1/2 cup grated parmesean
    • 1 TBSP melted butter

Instructions:

Makes one half size disposable pan, approximately 30 half cup servings. Double the recipe for a full size hotel pan and 60 servings.
Pour dry noodles into the pan (yes, dry noodles, no need to pre cook). Melt one stick of butter and pour over the dry noodles. Mix together until all noodles are coated. Spread handfuls of shredded sharp cheddar cheese over noodles until completely covered (approximately 4 cups).
Cut white and yellow Velveeta into one inch squares. It's easiest to cut 4 one inch squares from the entire block then cut those squares into 4 evenly sized smaller squares. Place 8 yellow squares and 8 white squares evenly accross the pan. Pour 6 cups of milk and 3 cups of heavy whipping cream over the noodles and cheese. Season the entire top with the DB180 All Purpose Rub.
Place in a 275 degree smoker with wood of choice (I use pecan) and smoke for 30 minutes. Transfer to a 350 degree oven after 30 minutes of smoke. Bake at 350 degrees for an hour and a half, stirring thoroughly every 30 minutes. Once it has a thick, creamy texture, pull from oven. Turn the oven to broil, sprinkle the top with a light coat of Mexican blend shredded cheese and the Panko/Parmesean topping (recipe below). Broil for 5 to 10 minutes until the top is Golden brown. Pull and let rest before serving, it will be extremely hot!
To make Panko/Parmesean topping: Melt 1 TBSP of butter. Mix thoroughly with 1/2 cup plain Panko bread crumbs. Stir in 1/2 cup grated parmesean cheese and sprinkle over the top of the macaroni before broiling. 

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