Texas Smokehouse Mac and Cheese (Print Version)

# Ingredients:

→ Shredded Cheeses

01 - 170 grams cheddar cheese, freshly shredded
02 - 170 grams Monterey Jack cheese, freshly shredded
03 - 170 grams gouda cheese, freshly shredded

→ Macaroni Noodles

04 - 1.9 liters water
05 - 2 teaspoons kosher salt
06 - 454 grams macaroni noodles

→ Cheese Sauce

07 - 28 grams unsalted butter
08 - 454 grams processed cheese (Velveeta)
09 - 500 milliliters whole milk

→ Seasonings

10 - 200 grams Parmesan cheese, finely grated
11 - 1 teaspoon granulated garlic
12 - 1 teaspoon freshly ground black pepper
13 - 250 milliliters whole milk

→ Finishing Touches

14 - 250 milliliters whole milk
15 - 1 tablespoon barbecue seasoning rub

# Instructions:

01 - Bring smoker temperature to 175–190°C using oak wood for a balanced smoke flavor.
02 - Shred cheddar, Monterey Jack, and gouda cheeses thoroughly and blend together in a large mixing bowl.
03 - Bring water with kosher salt to a rolling boil in a large pot. Add macaroni noodles and cook for 7–8 minutes until just al dente. Drain in a colander and rinse thoroughly with cold water to halt cooking. Set aside.
04 - Melt butter in a large saucepan over medium heat. Add processed cheese (Velveeta), 3 cups of shredded cheese blend, and 500 milliliters milk. Stir constantly until the mixture is smooth and fully melted.
05 - Transfer cooked macaroni to an aluminum half pan. Fold in grated Parmesan, granulated garlic, black pepper, 1.5 cups of the shredded cheese blend, and 250 milliliters milk. Mix until evenly coated.
06 - Pour cheese sauce evenly over the pasta mixture and stir until fully combined. Top with remaining 1.5 cups shredded cheese blend. Drizzle 250 milliliters milk over the surface and sprinkle with barbecue seasoning rub.
07 - Position the pan on the smoker over indirect heat. Smoke for 30 minutes, until the top is golden brown and the mixture is bubbling.

# Notes:

01 - For best results, allow cheeses to reach room temperature before shredding to ensure smoother melting.
02 - If lacking a smoker, bake in a conventional oven at 175°C for a similar finish.

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