This macaroni and cheese is delicious, even if you can’t smoke the cheese!
Smoked Macaroni and Cheese
Prep Time: 3 hours Cook Time: 25 minutes
1 lb cheddar cheese
1/2 lb mozzarella cheese
2 anaheim peppers
apple wood chips, soaked
1/4 cup butter
1/4 cup Food Club All-Purpose Flour
3 cups Full Circle Fat Free Milk
1 lb elbow macaroni, cooked
1/2 tsp Food Club Salt
1/2 tsp Food Club Ground Black Pepper
Sit cheese out for 1 hour to harden.
Put 7 charcoals to one side of the grill with an aluminum foil wall. Add wood chips when coals turn white. Place cheese in aluminum pan and place in indirect heat. Smoke cheese and peppers for 1 1/2 hours. Add wood chips if needed. Do not allow the temperature of the grill to go above 90° F.
Preheat oven to 350° F. In a medium saucepan melt butter and add flour; stirring constantly. Slowly add milk and whisk until thickened.
In a large bowl add noodles, milk mixture, cheese, salt and pepper; mix well. Slice peppers and add to noodles. Pour noodles into casserole dishes and bake for 20 to 25 minutes.
Nutritional Information: Calories per Serving: 366, Fat: 18 g (11 g Saturated Fat), Cholesterol: 47 mg, Sodium: 424 mg, Carbohydrates: 32 g, Fiber: 1 g, Protein: 19 g
© 2011, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.