INGREDIENTS
• ¼ cup of Kerrygold butter
• ⅛ – ¼ cup all-purpose flour
• Start with ⅛ cup
• 1 cup of whole milk
• 1 can of Coors Light (room temp works best)
• 1 tsp dijon mustard
• 1 tsp Worcestershire sauce
• 8oz block of sharp Cheddar Cheese, grated
• Recipe calls for 2 cups
• 8oz block of Gruyere, grated
• 1 box of elbow macaroni
• Kosmos Q SPG rub
• Kosmos Q Dirty Bird HOT rub
• Jalapenos
• Onions
• 1 lb bacon (for bacon bits)
• Mexican cheese(topping)
TOOLS & MATERIALS
• Cheese grater
• Spatula
• Sautee pan
• Whisk
• Liquid measuring cup
• Dry measuring cups
• Measuring spoons
• Mixing bowls
• Smoker/oven
• Stovetop
• Spoons
• Strainer
• Large pot
• Cast Iron Skillet
THE PREP
Let’s get this party started! To begin, preheat your smoker (or oven) to 325ºF (165ºC). In the meantime, wash and thinly slice the jalapenos, and grate the cheeses. Bring a large pot of water to a boil – when it does, add a pinch of salt to it. Finally, prepare your bacon bits.
Everything should be ready to go!
THE COOK
Once the water is boiling, add 3 cups of elbow macaroni to the pan. Let it boil for about 6-7 minutes – you want the pasta to be slightly undercooked before it goes on the smoker, where it will keep on cooking.
Next, melt the butter in the sautee pan, and add the flour, SPG, and Dirty Bird HOT. Cook 1 minute to combine, then stir in the milk and beer a bit at a time, whisking until smooth after each addition.
Continue cooking over medium heat, then add in your good ol’ mustard and Worcestershire – that’s it for the sauce, simply cook until it’s thick and bubbly. Now reduce heat to low, add your cheeses, and stir just until everything melts into a gooey, smooth consistency.
When the pasta is ready, save 1 cup of pasta water before straining and rinsing in cold water (to stop the cooking process). Pour half of your reserved pasta water into the cheese sauce and combine. If the sauce tastes too rich, add more water.
Now return the drained pasta to the pot it was boiled in, and add in about half of your cheese sauce, gently stirring until all the macaroni is covered. Grill jalapenos and onions, Then put the skillet with mac & cheese into your grill/smoker at 325ºF (about 165ºC).
THE PAYOFF
After about 15-20 minutes, your mac & cheese should be ready! Only thing left to do is pull it from the smoker or oven, top with those grilled jalapenos, bacon bits, and more cheese, and enjoy!