- 1 lb.macaroni noodles
- 1 teaspoon sea salt
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 3 cups 2 % milk
- 16 oz. cheddar cheese*, ½ cup removed for topping
- 1/2 teaspoon salt
- 1/4 teaspoon granulated garlic (or garlic powder)
- 1–2 tablespoons buffalo hot sauce (we used Franks)
- Preheat your pellet smoker to 225°F, making sure to use a mild flavored pellet (we used applewood).
- Bring a large pot of water to a boil and add the uncooked macaroni noodles and salt to the water and stir.
- Let pasta cook until just under al dente. Strain noodles and set aside.
- Next, prepare a roux by heating a large Dutch oven or cast iron skillet (use a Dutch oven or cast iron skillet so you can put the same pot on the smoker) over medium/high heat. Add butter.
- When the butter is melted add flour and whisk until the butter and flour form a crumble.
- Slowly add milk to the pot, whisking constantly. Continue to whisk the roux over medium/high heat for about 4-6 minutes or until the roux thickens.
- When the roux is thick, remove from heat and add the cheddar cheese. Whisk until the cheese has melted.
- Add granulated garlic, hot sauce, and salt and pepper to the cheese sauce. Mix well.
- Add the cooked macaroni noodles to the cheese sauce and mix until the noodles are covered in cheese sauce.
- Sprinkle additional ½ cup cheese over the top.
- Place on the smoker uncovered for 45 minutes – 1 hour, or until desired smokiness is achieved.
- Enjoy immediately.
Tips & Notes
- We recommend buying a block of cheddar cheese and shredding it yourself for a fresher shredded cheese.
Nutrition FactsServing Size: 1/6 Calories: 474 Sugar: 7 Sodium: 1139 Fat: 17 Carbohydrates: 67 Fiber: 1 Protein: 12 Cholesterol: 194
Keywords: smoked mac and cheese