Applewood Smoked Mac & Cheese

Mac and Cheese is pretty awesome regardless of who, what, when, where, or why it's on the table... But, like most dishes -- there ARE levels to the game. We asked our resident sassy Chef, @MuchLoveGrill to put together the perfect Mac & Cheese side to compliment our legendary Candy Apple Whiskey BBQ sauce and let me tell you what.... this Mac & Cheese absolutely slaps. The Applewood smoked cheese + cooking it in the smoker + the addition of the DEADSHOT Apple Cider Pork Rub was one we'd never considered and one that will blow your guests minds -- This isn't like anything I've ever had before. Unreal.

Ingredients:

• 1 Pound of Elbow Macaroni (Al Dente)

• 8 Oz of Applewood Smoked Gouda (Shredded)

• 8 Oz of Applewood Smoked Cheddar (Shredded)

• 1 Pound of Applewood Smoked Bacon (Cooked and Diced up)

• 8 Oz of Cream Cheese

• 4 Cups of Half and Half

• 4 Tablespoons of Butter

• 4 Tablespoons of All Purpose Flour

• 1 Tablespoon of DEADSHOT Apple Cider Pork Rub

Bread Crumb Topping

• 1 Cup of Panko Bread Crumbs

• 4 Tablespoons of Butter (Melted)

• 2 Tablespoons of DEADSHOT Apple Cider Pork Rub

Instructions:

• Cook Bacon and set aside on a plate lined with paper towel to drain

• Cook Pasta to an Al Dente Texture, Don’t overcook

• In a 12 inch Cast Iron on Medium Heat, melt the butter and whisk in Flour to make a roux (get ready for lots of stirring)

• When the Roux is golden, Add in half and Half and cook until it is smooth

• Add the various Cheeses and stir until melted and smooth

• Mix DEADSHOT Apple Cider Pork Rub into the cheese Sauce

• Add the Pasta into the Cast Iron Pan with the Cheese Sauce and mix throughout

• To make the bread crumb topping, Melt butter and combine Panko and DEADSHOT Apple Cider Pork Rub and spread over the top of the Mac and Cheese

• Smoke at 225 for 1 hour. Applewood is Preferred.

• Pair with Candy Apple Whiskey BBQ ribs for smiles around the table.