Timbo's Smoked Macaroni and Cheese Recipe
Why I Love This Recipe
There's a lot of work in making this recipe but the end result is so worth it.
Ingredients You'll Need
6 to 7 Scallions
7 to 8 Chili Peppers
1 Large and Thick piece of Smithfield Ham
1 pound box of macaroni, (cooked)
4 to 5 slices of thick bacon
3 to 4 tablespoons of flour
1 quart of milk
3 cups sharp shredded cheese
1 to 2 cups of shredded pepper jack cheese
(Also, 1 cup combo of the above cheeses for topping, in addition to the above)
Crushed Cheese It crackers for topping.
For the first 3 items:
Coat all three items with some olive oil and then place on grill to somewhat smoke and char. Do not overcook. Remove peppers and scallions from grill, remove some of the outer skin from the peppers that are charred the most. Chop the scallions and peppers into small pieces. Take the ham and cut into small bite size pieces.
For the bacon:
Slice into smaller pieces and start to cook in the bottom of a cast iron pot. As the bacon begins to cook and create some grease, add 3 to 4 tablespoons of flour and stir in to make a rue. As the rue begins to thicken, add about a quart of milk (depending on the size pot you are using). Continue to stir and mix together. Slowly add in 3 cups of sharp shredded cheese, continue to stir as the cheese melts, add in 1 to 2 cups of pepper jack cheese slowly while continuing to stir as it melts. Also have another cup of grated cheese combining the cheddar and pepper jack that will be used as part of the topping.
After the contents of the pot has become hot but not to a boil, add in the ham, chili peppers and scallions while stirring. Drain the water from the macaroni real well and then add to the contents of the pot mixing real well.
Add the cup to cup and a half of grated cheese to the top as a topping. Then place a good covering of crushed cheese it crackers on top of the cheese. Smoke and cook indirect on the grill at 350 degrees for about 30 to 45 minutes using the wood of your choice.