Smoked Mac and Cheese with Heath Riles and TRUFF Sauce
This side blends five kinds of cheese and three different dairy products along with a little hot sauce to make a very delicious dish. I used TRUFF black truffle hot sauce but feel free to use whatever you have on hand. This dish isn't spicy in the least, but a little hot sauce will help tame all the salt.
Equipment
- 1 Aluminum pan disposable half size
- Favorite wood
Ingredients
- 1 lb. Elbow noodles
- 3 cups Milk
- 2 cups Heavy cream
- ¼ cup Butter
- Heath Riles BBQ Everyday Rub
- Heath Riles BBQ Garlic Butter Rub
- 3 tbsp TRUFF hot sauce or preferred hot sauce
- 1 cup Colby cheese grated
- 1 cup Monterey jack grated
- 1 cup White cheddar grated
- 8 oz. Cream cheese cubed
- 1 cup Sharp cheddar cheese grated
Instructions
Step One: Start Smoker
- Set your smoker to 275°F. Use your preferred wood, such as pecan, cherry, apple, etc.
Step Two: Combine Ingredients
- Into the aluminum pan, add a one-pound of elbow pasta along with the milk, heavy cream, butter, and hot sauce. Sprinkle a hefty amount of Heath Riles Everyday Rub and Heath Riles Garlic Butter Rub (or your preferred rubs). Stir to combine.
- Add all the cream cheese and most of each of the three other kinds of cheese into the pan. Save some cheese to be added near the end of the cook.
Step Three: Smoke
- Place the uncovered pan into your smoker on an upper rack if you have the option, and close the lid.
- Stir every 30 minutes.
Step Four: Add Remaining Cheese
- About 15 to 20 minutes before finished, add the rest of the cheese by evenly sprinkling it over the top of everything. Don't stir. Let the cheese melt before removing the pan.
Step Five: Serve
- After 2 hours of smoking, remove the pan and serve hot.
Nutrition
Calories: 690kcal | Carbohydrates: 6g | Protein: 25g | Fat: 48g | Saturated Fat: 25g | Monounsaturated Fat: 6g | Cholesterol: 113mg | Sodium: 320mg | Potassium: 136mg | Fiber: 2g | Sugar: 6g