Smoked Macaroni & Cheese with Chorizo

smoked mac & cheese with chorizo 2

This smoked mac and cheese recipe is hearty and filling, and shows that almost anything can be cooked on a grill.  Just make sure that you know how to tightly control the temperature of your grill and/or smoker, since you’ll be manipulating it within a 50° range.  (FYI, this recipe can also be done in an oven, without the wood.)  If you do this on your grill, it’ll be a challenge, but the rewards are savory, cheesy, and delicious.  Happy grilling!

 

Smoked Macaroni & Cheese With Chorizo (by John Setzler)

  • 2 cups (uncooked volume) of elbow macaroni (cooked per instructions on box)
  • 1 1/4 cups milk
  • 2 beaten eggs
  • 1/2 stick of melted butter
  • 1 cup sliced and/or diced chorizo
  • 1/2 tsp chipotle powder
  • 4 cups shredded sharp cheddar cheese, divided
  • Grated parmesan cheese
  1. Cook the macaroni according to the instructions on the box. Drain.
  2. Add butter and mix. Add milk, eggs, chorizo, 2 1/2 to 3 cups of shredded cheddar cheese and mix well.
  3. Transfer to casserole dish. Top with remaining sharp cheddar cheese and sprinkle grated parmesan on top.
  4. Add charcoal and/or wood to your grill or smoker, and preheat grill to 350°F.
  5. Place macaroni and cheese in grill for 30 minutes. At the end of 30 minutes, raise the grill temperature to 400° for an additional 10 minutes. Remove from oven, cool for 10 minutes, and serve.

 

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