Smoked mac and cheese in a Weber kettle

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

smoked gouda

🥗Healthier: regular gouda

💰Cheaper: cheddar

Regular gouda is lower in cost and still provides a creamy texture.

Prepare the barbecue using a 57 CM Weber kettle and the snake method for smoking at 150°C.

Stack briquettes into the Weber to form the snake and light 14 briquettes in a Chimney Starter.

Add a chunk of pear wood to the snake for smoking.

Once the temperature is stable for 30 minutes, prepare a large pan for the mac and cheese.

Add 700 g of dried uncooked pasta to the pan.

Add 500 g of Colby cheese, 500 g of shredded cheddar cheese, 250 g of cream cheese, and 125 g of salted butter to the pan.

Add 500 g of diced and precooked bacon and 2 tablespoons of your favorite barbecue rub.

Pour in 6 cups of milk and mix well.

Place the pan in the Weber on the opposite side of the lit fuel and close the lid.

After 30 minutes, remove the pan, mix the ingredients well, and scrape the sides and corners.

Return the pan to the Weber and cook for another 30 minutes.

After an hour, check the mac and cheese and sprinkle with another tablespoon of barbecue rub, then mix again.

Crush 100 g of pork crackle into small crumbs and sprinkle over the top of the mac and cheese.

Return the pan to the Weber for another 30 minutes to crisp up the pork crackle.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens