Lachie Strachan’s Smoked Mac & Cheese

There is no doubt about it mac & cheese is one of the ultimate comfort foods! But here lies a little secret,
with a couple of key ingredients and the addition of being smoked in the BBQ will bring this old favourite to a
whole new level! The BBQ rubs used in this recipe are available from Heat & Grill stores & online at
www.heatgrill.com.au

INGREDIENTS
Serves 8:
X1 500g Packet of macaroni
pasta
4 Tablespoons flour
2 Cups milk
1⁄2 Cup cream cheese
3 Cups cheddar cheese
1 1⁄2 Cups gouda cheese
1⁄2 Cup Parmesan cheese
4 Tbsp Lanes BBQ Magic Dust
Rub (Heat & Grill)

Breadcrumb Topping:
1 Cup panko breadcrumbs
1⁄4 Cup butter
3 Tbsp Lanes BBQ Signature
Rub (Heat & Grill)

INSTRUCTIONS
1. Bring a large pot of salted water to the boil and place the macaroni noodles & cook till they are al dente. This means you are not cooking them fully as they will cook more later. Strain and rinse with cold water to stop the cooking process.

2. Preheat your smoker or BBQ with a smoker box to around 110 – 130c. I prefer to use apple wood, but hickory is also a good choice.

3. To make the sauce melt the butter in an oven pan & then whisk the flour in till it’s nice and smooth & a thin paste forms, then mix in the Magic Dust rub.

4. Pour in the milk carefully and bring the sauce to the boil whilst whisking. Reduce the heat & then add the cream cheese in & whisk till smooth. Finally add the 3 cheeses into the mixture & stir until it’s full melted.

5. Turn off the heat & add the macaroni into the sauce & stir till it is all well coated and combined.

6. To make the topping combine the butter, signature rub & panko crumbs in a small bowl & sprinkle over the noodles in the oven pan.

7. Place into the smoker or BBQ & smoke for 1 hour. Remove & then turn the heat up to 240c & place back in for 8-10 minutes to crisp up the panko crumb top. Serve still warm & enjoy!