![]() ![]() Once the shells are ready and drained, transfer them to a large lasagna aluminum foil pan. For this recipe I prefer the shells to be al dente as they will continue to cook in the smoker. Bring the water to a rolling boil and cook the macaroni according to the instructions on the box. The temperature we’re wanting to maintain is 300☏.Īs your smoker comes up to temp, start boiling some water for the macaroni shells. Slowly pour in the milk, whisking constantly, and let cook for 5 minutes until thickened, whisking. When the butter is melted, whisk in the flour and cook until the mixture smells toasty and looks like wet sandy, about two minutes. Once simmering, add in the cream cheese, gouda, and sharp cheddar. Slowly pour in the half and half and milk while whisking. Add in the black pepper and garlic powder and continue whisking for another minute. In a skillet, melt the butter over medium low heat. Continue whisking and let the flour cook for about 2-3 minutes. For this cook I used my Traeger Pellet Grill with Signature blend pellets, which is a combination of hickory, maple, and cherry flavors. Cook the pasta according to package instructions. You can use any type of smoker as long as you can cook in indirect heat. We love our Traeger pellet grill because the grill automatically adds pellets to the smoker to keep the heat at the desired temperature. To begin you’ll want to get your smoker ready. A pellet grill uses wood pellets to heat the chamber. Now you can put this on a plate or in a dish but know the smoke may end up getting stained from the smoke itself. ![]() Cook noodles until al dente or a little firm to the bite and set aside. Make a plate with tin foil to place the cream cheese on. In a large pan, boil water and add one pound of pasta of your choice. If you’ve cooked something like a brisket or pork butt that needs at least an hour to rest before serving, this is great to cook during that resting time as well. How to smoke cream cheese on a pellet grill: Get your smoker rolling smoke, and then turn it up to 200 degrees. One thing I like about making this side is that it’s not overly complicated and doesn’t take too long. As an Amazon Associate, Smokey North BBQ earns a commission from qualifying purchases but at no additional cost to you. For today’s inaugural side dish we’re taking a look at a classic smoked mac and cheese recipe, so let’s dig in. And while your main focus should be on cooking and producing the best meat you can, a great side can really set your BBQ spread apart from the rest. ![]() With so many available ways to approach sides you can really get creative. As I continue this journey of learning the ins and outs of making great tasting BBQ, one area I’m equally excited to explore is side dishes. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |