Smoked Mac and Cheese

Bring a large pot of salted water to a boil and cook the cavatappi about 1-2 minutes less than the package directions recommend. The pasta should be noticeably under al dente since it will continue cooking on the smoker. Drain and set aside.

In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until lightly golden.

Add the BBQ rub and Dijon mustard. Then stir to combine with the roux.

Slowly whisk in the evaporated milk and heavy cream until smooth and fully incorporated. Reduce the heat to low.

Reserve about 2 cups of the shredded cheese mixture for the top and gradually add the remaining cheese to the sauce a handful at a time, stirring until smooth and creamy.

Season with salt and pepper to taste if needed. Keep in mind that both the BBQ rub and cheeses add saltiness.

Add the cooked pasta to the cheese sauce and stir until every noodle is coated.

Transfer the mixture to a greased baking dish or aluminum pan. Top with the reserved cheese.

Preheat your smoker to 250°F.

Place the pan on the smoker and cook for approximately 1 hour, or until the cheese is bubbly around the edges and the top has started to take on color.

For a more golden, bubbly crust, transfer the pan under the broiler for 2-3 minutes after removing it from the smoker.

Allow the mac and cheese to rest for 10 minutes before serving. This helps the sauce thicken slightly and makes serving easier.