Smoked Mac & Cheese with Cheddar & Gruyere Girls Gone Grillin’ Style

Smoked Mac & Cheese with White Cheddar & Gruyere

Girls Gone Grillin’ Style  

Ingredients

• 1 lb elbow macaroni (or cavatappi)
• 4 tbsp butter
• 4 tbsp flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 2½ cups cheddar, freshly shredded
• 2 cups Gruyère, freshly shredded
•  Girls Gone Grillin’ S.P.G. Plus a Kiss of Onion BBQ seasoning, to taste
• Girls Gone Grillin’ Hot Hens BBQ seasoning to taste
• Optional topping: buttered panko or crushed crackers

Instructions

Preheat smoker to 225–250°F (apple, pecan, or hickory).

Cook pasta in salted water until just al dente. Drain and set aside.

Make the roux: Melt butter in a cast-iron skillet over medium heat. Whisk in flour and cook about 1 minute.

Build the sauce: Slowly whisk in warm milk and cream until smooth and thickened.

Season it: Stir in SPG for that classic savory base, then add Hot Hens for a gentle heat and depth.

Melt the cheese: Lower heat and stir in white cheddar and Gruyère until creamy.

Combine: Fold in pasta until fully coated.

Smoke it: Place uncovered in the smoker for 45–75 minutes, stirring once halfway.

Optional crust: Add buttered panko for the last 15–20 minutes if you want texture on top.

Flavor Notes

SPG replaces salt & pepper perfectly and balances the richness of the cheese.

Hot Hens adds just enough kick without overpowering the Gruyère.

This pairs insanely well with pulled pork, smoked chicken, or brisket.