Smoque BBQ Mac and Cheese

By cserumga

Ingredients

• 1 lb elbow macaroni
• 2 1/2 cups evaporated milk
• 2 large eggs
• 1/2 tsp dry mustard
• 1/4 tsp Louisiana Hot Sauce
• 1/4 tsp onion salt
• 1 tsp celery salt
• 10 oz (1 1/4 cups) shredded Cheddar cheese
• 4 Tbsp unsalted butter
• 1/4 cup bread crumbs
• 1/4 cup grated Parmesan cheese

Details

Servings 8

Preparation

Step 1

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occassionally, until al dente. Drain.

2. Preheat the broiler.

3. In a large mixing bowl, whisk together the evaporated milk, eggs, dry mustard, hot sauce, and inion and celery salts. Fold in the pasta and about three-quarters of the Cheddar cheese.

4. Put the macaroni and cheese mixture back into the pot and cook over medium heat, stirring constantly until the cheese melts and the sauce gets thick. Pour the mac and cheese into a 9 by 13-inch greases casserole.

5. Melt the butter in a skiller over medium heat, add the bread crumbs, and stir to combine. Sprinkle the Parmesan, buttered bread crumbs, and remaining Cheddar over the top of the mac and cheese. Place under the broiler and cook until the top gets nice and golden brown, about 3 minutes. Serve.