Andouille Smoked Mac n Cheese

This smoked mac n cheese is a rich, creamy side dish loaded with andouille sausage and seasoned with Notorious P.I.G. Pulled Pork Rub. Smoking it low and slow adds a layer of flavor you can't get from the oven alone.

Ingredients

• 1 LB -- Cavatappi pasta
• 12 oz -- Andouille Sausage
• 1/3 Cup -- Flour
• 3 Cup -- Half & Half
• 1 1/2 TB -- Notorious P.I.G.
• 4 Cup -- Shredded Cheddar Cheese
• 1 1/2 Cup -- Panko Breadcrumbs
• 4 TB -- Butter, Melted
• 1 tsp -- Notorious P.I.G.

Directions

1. Cook the pasta to Al Dente according to the directions on the box.
2. Drain and set aside.
3. Cut the andouille into 1/2 moons and place in a saucepot.
4. Place over medium heat and cook until the sausage starts to brown, and the oils start to release.
5. Add flour and stir until well incorporated. Season with Notorious P.I.G. Cook 2 minutes.
6. Slowly add the half & half, stirring constantly.
7. Bring to a simmer and you will see the sauce thicken.
8. Change heat to low and add 3 cups cheddar cheese.
9. Stir until the cheese is melted and smooth.
10. In a large bowl, combine the cooked pasta and the cheese sauce and stir until well mixed.
11. Pour the mac n cheese into a 9X13 foil pan.
12. Sprinkle 1 cup of shredded cheddar cheese on top.
13. Combine the panko breadcrumbs, melted butter and 1 tsp of Notorious P.I.G.
14. Sprinkle the breadcrumbs on top of the mac n cheese.
15. Preheat your smoker to 225 degrees and choose your favorite flavor wood.
16. Place the mac n cheese on the smoker and smoke for 1 hour.
17. Remove from the smoker and rest 10 minutes before serving.
18. Enjoy!