Ingredients
1 quart heavy cream
1 stick of butter or 1/2 cup (your choice)
1 8 OZ box of cream cheese
3 cups sharp cheddar cheese grated
2 cups aged parmesan cheese grated
1 tablespoon Chile powder of your choice (I use spanglish asedero ancho Chile)
1 teaspoon Tony Chachere's Creole seasoning
16 oz package of macaroni noodles. I use the small elbow.
Preparation
Directions:
preheat your pan on medium high. I use a cast iron skillet. I heat until the handle is warm.
Pour in your heavy cream and allow to fully warm up. Place your stick of butter in the pan. Allow butter to fully melt.
Place your package of cream cheese in the pan and break up with a whisk. Allow cream cheese to fully melt using whisk every so often.
Now add your Chile powder and then your Tony Chachere's seasoning. Whisk until well mixed. At this point you can turn off the heat to your pan. Drop in 2 cups of the sharp cheddar cheese first and slowly whisk until fully melted. Now add the 2 cups of Parmesan cheese and do the same allow to melt and whisk until smooth. Your sauce is now done!
In a seperate pan bring to boil enough water to cover your macaroni noodles. Heat the water and place in the noodles with a bit of salt.
Bring to a boil and then lower the temp. Cook until noodles are soft then drain and place noodles into the half tray.
Pour your melted cheese over the top of your noodles in the half tray. Mix well. Take your remaining 1 cup of sharp cheddar cheese and sprinkle over the top of the mac and cheese mixture.
Place this into your bbq smoker at 250 degrees for around 20 minutes to allow that smoke flavor to get in and melt your cheese.
Your done! Enjoy and please tag me @the.gringos.bbq if you recreate this recipe so I can share!
- The Gringo