This side dish pairs great for any summer cookout you will be having. Rich and creamy!

Prep Time: 20 minutes

Cook Time: 1.5 hours

Yields: 15-20 servings

First, fire up your smoker and make sure the temperature is up to 275 degrees. I cooked this on my Big Green Egg, but you can use a pellet smoker if you would like. 

Put one box of elbow macaroni in an aluminum foil pan. Add all ingredients together in the pan and mix. Put it on the smoker for about an hour and a half, and make sure you stir it every 15-20 minutes so it will thicken up. 

After an hour and a half, take it off the smoker, add half a pound of shredded cheese on top followed by crushed up pork rinds. Put it back on the smoker for 10-15 minutes to let everything melt together. Enjoy!

I smoked this on my new Big Green Egg over lump charcoal. I love the quality of this smoker. It holds heat very well; there are a lot of different accessory options to choose from, and it is easy to move around. You can get all their grills from Casual Furniture World in Winston-Salem or Greensboro. They carry the entire line of accessories you need, Big Green Egg rubs and anything else for outdoor grilling.  

Ingredients:

1 box large elbow macaroni

4 cups of milk

1 block softened cream cheese

1 stick of butter

1 small container of heavy whipping cream

2 pounds of shredded cheese (I used Colby jack and cheddar)

3T salt, pepper, garlic

¼ cup crushed pork rinds

Pit Master Tip

This is a heavy and rich mac and cheese. If you do not need a big pan of it, you can cut the recipe in half for a smaller portion. Use the same temperature if you are cooking over charcoal or on a pellet grill. You can top with breadcrumbs or pork rinds. I like the flavor of the pork rinds better. Also, use your favorite cheese. Shredding a block of cheese versus buying the bag is better because it melts better.