MAC AND CHEESE
Elbow Macaroni | Butter Flour | Milk | Heavy Cream Dry Mustard | Kosher Salt Pepper | Bread Crumbs Cheddar Cheese Monterey Jack Cheese Bacon | Sweet BBQ Rub
Preheat smoker to 225°. Cook the macaroni in a large pot. Meanwhile, in a cast iron skillet, melt butter. Add flour and whisk until no lumps remain. Cook for 1 minute, stirring constantly.
Gradually add milk and heavy cream, stirring until the mixture is smooth and thickened. Stir in the dry mustard, salt, and pepper. Remove from heat and stir in shredded cheese until smooth. Drain macaroni and add to the skillet, stirring until evenly coated.
Melt the remaining butter. In a small bowl, stir together the panko breadcrumbs, bacon, and melted butter. Sprinkle this mixture evenly on top of the macaroni and cheese.
Transfer the macaroni to the smoker and add wood chips (hickory or apple) to the wood chip loader. Cook for 1 hour, until hot through and through.