baked green chile mac & cheese by doug scheiding
24 Ounce shredded cheddar cheese, divided
8 Ounce Mozzarella Cheese, shredded
6 Tablespoon Butter, unsalted
16 Ounce large elbow macaroni, dry
2 1/2 Cup half-and-half
2 Cup heavy whipping cream
8 Ounce cream cheese
16 Ounce 505 Green Chiles, roasted, chopped
2 Tablespoon Your Favorite Prime Rib Rub
For the Smoked Cheese: Place 16 oz of the shredded cheddar and the 8oz of shredded mozzarella cheese into a shallow pan or cookie sheet. Using a smoke tube with oak pellets, light and place in your unlit Z Grill for one hour. Alternatively, you can use Z Grill's Cold Smoker accessory to smoke the cheese.
When ready to cook, set the temperature to 300℉ and preheat, lid closed for 15 minutes.
While grill heats, place a large disposable aluminum half pan in the Z Grill with the butter. Remove the pan from the grill after the butter has fully melted.
Add the noodles to the pan, along with the half and half, heavy whipping cream, 16 oz of the cold smoked cheddar, all of the smoked mozzarella cheese, and the cream cheese broken into small pieces. Add the green chiles to taste (12 oz for mild and 16 oz for spicy) and stir to combine.
Place the pan in the grill and bake for 2 hours, stirring every 20 minutes. If macaroni and cheese looks like it is getting dry, add a little more half and half and stir to combine.
During the last 20 minutes of cooking, sprinkle the remaining (unsmoked) cheddar cheese on top and add a light dusting of Z Grill Prime Rib rub. Serve hot. Enjoy!