Smoky Mac and Cheese

Years ago, when I was moving into a new apartment, I had a friend helping me move. I was young, and my packing could have been more efficient. I remember the look she gave me when she reached to pick up a piece of luggage that did not budge. I had neatly tossed all the bottles from my spice cabinet into the bag. It was one of those bags I would have been paying extra for at the airport!

Thirty years later, my spice cabinet is still a very well-stocked area of my kitchen! But, unfortunately, now that we are in the camper, I am short of space for a variety. A few of my favorites are blends from Recteq (available online). The blends help me make the most of my area right now.  

My grandson loves mac and cheese! So, because his Emmy loves him so much, I will make it for him often. I recently changed up one of my favorite mac and cheese recipes and cooked it on the grill. This smoky mac and cheese is perfectly creamy, and the mixture of Monterey Jack and mild cheddar are terrific.

Instead of seasoning with salt and pepper, I used two spice blends from Recteq, which added terrific flavor! Cook this in the oven, or cook it on your pellet grill or BGE for a smoky flavor!

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Smoky Mac and Cheese

Course Side Dish

Author Amye Melton

Ingredients

• 1 pound elbow macaroni
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 3/4 cups whole milk
• 1 1/2 cups sour cream
• 1 tablespoon Ben's Heffer Dust (by Recteq)
• 1 tablespoon Colden's Freakin' Gteek Rub (by Recteq)
• 2 large eggs
• 1/2 pound Mild Cheddar cheese shredded, reserve about 1 cup for topping
• 1/4 pound Monterey Jack cheese shredded

Instructions

• Preheat oven or grill to 350 degrees.
• Spray baking dish or skilet with nonstick cooking spray, set aside. Cook pasta according to package directions.
• In a large, heavy skillet melt butter. Whisk in flour to combine. Slowly add milk, whisking to combine. Whisk in sour cream and seasonings. Add cheeses, reserving 1 cup cheddar cheese for topping, and whisk until melted.
• In a small bowl, beat eggs. Whisk in a small amount of the cheese mixture. Add egg mixture to the mixture in skillet and whisk to combine.
• Stir in the cooked and drained pasta. Mix well and pour into a buttered cast iron skillet or casserole dish. Top with reserved shredded cheese.
• Bake in oven or grill for 30 to 40 minutes, or until hot and bubbly.
• Serve warm.