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Preheat your smoker or pellet grill to 225 degrees Fahrenheit. Use a large 10 or 12-inch cast iron skillet or lightly grease a disposable 9×13 aluminum pan.
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Cook 1 pound elbow macaroni according to the package directions in a large pot of salted water. Cook until just al dente. Avoid overcooking as the pasta will continue to soften in the smoker. Drain the pasta and transfer to your cast iron skillet or prepared pan.
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Meanwhile, melt 1/2 cup salted butter in a medium-sized saucepan over medium heat. Add in 1/2 cup all-purpose flour, 1 teaspoon salt, 1/2 teaspoon white pepper, 1 1/2 teaspoons ground mustard, and 1 teaspoon garlic powder. Whisk until well combined and cook for 2 to 3 minutes. Slowly pour in 2 cups milk and 2 cups heavy cream and whisk until sauce is thickened and smooth, about 3 to 5 minutes.
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Reduce the heat to low. Add in 12 ounces shredded sharp cheddar cheese and 2 tablespoons Frank’s Hot Sauce and stir until the cheese is melted.
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Pour the cheese sauce over the noodles and stir to combine, ensuring that the noodles in the skillet are evenly coated.
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Put the skillet into the smoker directly onto the center of the grate. Smoke for 30 minutes, then stir so that the smoke has a chance to permeate more of the pasta. Smoke for an additional 30 minutes.
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Once the smoking process is complete, remove the skillet from the smoker. Serve hot.
Our favorite pellet to use for mac and cheese is hickory. Other good options are pecan and cherry. We recommend against mesquite for this recipe.
Serving: 1cup | Calories: 756kcal | Carbohydrates: 54g | Protein: 22g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 148mg | Sodium: 818mg | Potassium: 326mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1754IU | Vitamin C: 0.4mg | Calcium: 433mg | Iron: 1mg
