Applewood Smoked Mac & Cheese

Applewood Smoked Mac & Cheese
Mac and Cheese is pretty awesome regardless of who, what, when, where, or why it's on the table... But, like most dishes -- there ARE levels to the game. We asked our resident sassy Chef, @MuchLoveGrill to put together the perfect Mac & Cheese side to compliment our legendary Candy Apple Whiskey BBQ sauce and let me tell you what.... this Mac & Cheese absolutely slaps. The Applewood smoked cheese + cooking it in the smoker + the addition of the DEADSHOT Apple Cider Pork Rub was one we'd never considered and one that will blow your guests minds -- This isn't like anything I've ever had before. Unreal.



  • 1 Pound of Elbow Macaroni (Al Dente)
  • 8 Oz of Applewood Smoked Gouda (Shredded)
  • 8 Oz of Applewood Smoked Cheddar (Shredded)
  • 1 Pound of Applewood Smoked Bacon (Cooked and Diced up)
  • 8 Oz of Cream Cheese
  • 4 Cups of Half and Half
  • 4 Tablespoons of Butter
  • 4 Tablespoons of All Purpose Flour
  • 1 Tablespoon of DEADSHOT Apple Cider Pork Rub

Bread Crumb Topping


  • Cook Bacon and set aside on a plate lined with paper towel to drain
  • Cook Pasta to an Al Dente Texture, Don’t overcook
  • In a 12 inch Cast Iron on Medium Heat, melt the butter and whisk in Flour to make a roux (get ready for lots of stirring)
  • When the Roux is golden, Add in half and Half and cook until it is smooth
  • Add the various Cheeses and stir until melted and smooth
  • Mix DEADSHOT Apple Cider Pork Rub into the cheese Sauce
  • Add the Pasta into the Cast Iron Pan with the Cheese Sauce and mix throughout
  • To make the bread crumb topping, Melt butter and combine Panko and DEADSHOT Apple Cider Pork Rub and spread over the top of the Mac and Cheese
  • Smoke at 225 for 1 hour. Applewood is Preferred.
  • Pair with Candy Apple Whiskey BBQ ribs for smiles around the table.