I borrowed this recipe and cooking directions from Tyler Crews who posts on the Big Green Egg BBQers Facebook Page. My inspiration was also from my Eggtoberfest experience. I cooked this for the Georgia vs South Carolina game and it was a big hit with everyone. For my first attempt, I grilled the chicken and chunked it. I also used pecan wood for the smoke and Franks Red Hot Wing Sauce. I did not use the extra hot sauce because we were feeding a group of people. I really enjoyed using the cast iron skillet and have plans for smoked bacon mac and cheese and smoked chili in the weeks to come. Let me know how yours turns out!
1lb Large Macaroni
24 oz Chicken Breast, cooked and shredded/chunked
2 1/2 cups Milk
1/4 cup Flour
3 cups Sharp Cheddar Cheese, shredded
8 oz Buffalo Wing Sauce
1 tsp Onion Powder
1 tsp Garlic Powder
- Prepare smoker
- Prepare smoker for an indirect cook at 350 degrees. Use a lighter wood for best results like Pecan or Apple chips. Smoke for about 30 minutes. I used a Big Green Egg with the plate setter.
Prepare Mac and Cheese
- Cook the macaroni in a pot of boiling salted water.
- While the pasta is cooking, whisk the milk and flour together in a bowl, then pour into a saucepan, bringing it to a boil, stirring constantly.
- Reduce heat to medium and stir in chicken, cheese, onion powder, garlic powder, buffalo sauce and hot sauce (if you're using it). Cook until the cheese melts.
- When the pasta is done, drain it and stir in the cheese mixture.
- Transfer mac and cheese to a large cast iron pot or dutch oven.
- Place on smoker and smoke for about 30 minutes. Be careful, because the cast iron pot gets incredibly hot when moving inside for serving.