Smoked Sausage Mac And Cheese Recipe

I love cooking anything and everything on my Pit Boss Pro 1100 pellet grill, cooking low and slow is how I cook with it. And let’s face it Mac and Cheese is always a crowdpleaser. Throwing in the sausage makes it the perfect meal, or let’s face it sometimes a snack!

Smoked Sausage Macaroni And Cheese Ingredients:

• 1 16oz Package Of Pasta
• 1/4 Cup Butter or 4 Tablespoons of Butter
• 1 Package Smoked Beef Sausage
• 1/4 Cup Flour
• 3 Cups 2% Milk or Whole Milk
• 8 Oz of Cream Cheese Cubed
• 1 Tsp Salt
• 1/2 Tsp Pepper
• 1 Lb Extra Sharp Cheddar Cheese
• 10 Oz Cubed Gouda Cheese
• 1/2 Lb White Cheddar Cheese

1/2 Lb Parmesan Cheese Shredded

How To Make Smoked Homemade Mac And Cheese :

Prepare the box of pasta according to the package directions, a bit al dente, in a large pot of water of boiling water on the stove top. I used shell noodles but you can use any type of pasta, elbow macaroni is most common.

Drain your pasta when it is done cooking.

In a medium or large saucepan melt butter over medium-low heat.Once the butter is melted next whisk your flour into your melted butter. (I used a silicone whisk for this part)

Allow the flour and butter to cook until it is a thick mixture.

Whisk in the milk and bring to a boil over medium-high heat. Allow the milk mixture to cook for about 5 more minutes until it is thick.

Carefully drop in the cubed cream cheese and stir in the salt and black pepper. Stir until cream cheese is melted into the milk mixture.

In a large bowl combine half of the shredded cheeses together.

Slowly mix the cream sauce into the shredded cheese mixture.

Next, add the cooked pasta into the cheese sauce mixture.Dice up your sausage, Ay type of sausage or hot dogs will work in this recipe.

Turn on another burnER to medium heat, once warm drop in your diced sausage with a smidge of minced garlic into a large skillet. The smoked sausage pieces will take on some of the flavors in this process.

After the sausage pieces are browned up a bit mix the pieces into the mac and cheese mixture.

Spray an aluminum 9 X 13 pan with a nonstick spray, you could use a casserole dish as well for this dish. Now I used 9×13 disposable aluminum pans that are disposable to make this. If you use a baking pan the smoker will stain this, but you could also make this in a cast iron skillet or cast iron pan as well.

Spread the cheesy pasta into the sprayed pan.

The next step is to combine the remaining shredded cheese and sprinkle the top of the cheesy pasta with the cheese.

Set your smoker on the smoke setting will add smoke flavor and smoke for about 20 minutes, or longer if you want a stronger smoky flavor.

Turn the temperature up to 225 and smoke for another hour until bubbly.

You can stir, and if the sausage seems to be making too much grease in the top dab the macaroni and cheese with a paper towel.

Serve and enjoy!!