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Smoked Macaroni and Cheese - Cowboy Kent Rollins

Prep Time 5 minutes
Total Time 1 hour 15 minutes
Servings 8 to 10 servings

Ingredients

  • 8 ounces cheddar cheese
  • 8 ounces mozzarella cheese
  • 8 ounces cream cheese
  • 1 lb. ground pork breakfast sausage
  • 1 tablespoon Kent’s Original seasoning or your favorite all-purpose seasoning
  • 16 ounces half and half
  • 1 16 ounce package pasta shells or macaroni
  • ½ stick unsalted butter melted

Instructions

  • Place the cheeses in the freezer. Freeze the cheddar and mozzarella for about 25 minutes and the cream cheese for 45 minutes.
  • Meanwhile, clean and preheat a smoker to 275 degrees F.
  • Place the sausage in the middle of the smoker and season lightly on all sides with the Original Seasoning. Shut the lid and to the firebox, add 2 to 3 chunks of cherry or apple wood. Smoke for about 45 minutes, or until the internal temperature is 165 degrees. F, turning occasionally.
  • Remove the sausage from the smoker and set aside. Reduce the heat to 120 degrees F. Move all the heat to one side of the grill.
  • Remove the cheese from the freezer and place on a wire rack. Fill a foil pan or baking pan with ice. Place the cheeses and wire rack over the ice. Place the pan on the smoker on the indirect side of the heat. Shut the lid and add a couple chunks of cherry and/or apple wood to the fire box.
  • Smoke the cheeses for about 10 minutes. When the cream cheese begins to brown lightly around the edges, remove from the smoker. Be careful not to smoke the cream cheese too long to where it begins to melt. Remove the cream cheese and set in the refrigerator. Continue smoking the other cheeses about 45 minutes to 1 hour. Be sure to monitor the heat so the cheese doesn’t melt while smoking. If the pan gets hot, reduce your fire and add more ice.
  • Remove the cheeses from the smoker and cut into chunks. Add to a large saucepan over medium heat, stirring frequently. When the cheese begins to melt, stir in the cream cheese. Continue stirring until smooth. Stir in the half and half and cook until the cheese is smooth and warmed through, stirring constantly.
  • Meanwhile, cook the pasta according to the directions on the package. Drain and rinse the pasta and return to the original pot. Stir in the butter.
  • Pour the cheese sauce over the pasta and stir until the pasta is coated well. Serve immediately.
  • Tip: For a more robust smoked cheese flavor, after smoking allow the cheddar and Mozzarella cheeses cool to room temperature. Wrap in plastic and place in the icebox overnight or up to 3 days for maximum smoke flavor.