Light grill or smoker and set up for indirect heat, establish temperature at 225° F.
Cook pasta according to box instructions, but for only half of the time recommended in order for the pasta to be al dente. Drain pasta through a colander, reserving 1/2 cup of the pasta water. Rinse pasta with cold water to stop the cooking process and set aside.
Add 1/2 tsp chicken bouillon powder to reserved pasta water and stir until dissolved.
Shred both cheddar and Gruyère cheeses and set aside.
In a large cast iron skillet over medium heat, add butter and let it melt. Once melted, whisk in flour to make a roux, cook over medium heat for 3 minutes stirring constantly.
To the roux, whisk in milk, cream, chicken stock, salt, cayenne pepper, black pepper, and garlic powder. Continue whisking for an additional 5 minutes, until steam is rising off the mixture.
Remove from heat and add in shredded cheeses, continue to stir until they are melted thoroughly.
Pour strained macaroni into cheese sauce and fold together.
Place in cast iron skillet in preheated grill or smoker over indirect heat. Add maple wood chunk to hot coals and allow pasta to smoke for one hour, stirring about every 15 minutes. You’ll notice the top of the mac n cheese taking smoke, and the sauce thickening every time you stir.
Remove from smoker, garnish with parsley and serve hot.
Notes
Mac n Cheese was a staple for me, and certainly every kid I knew growing up in the Midwest. Generally, ok always, this was the stuff from a box that used that sort of orangish powdered cheese. While this stuff was delicious back in the day, I’ve sort of outgrown it. I’m really loving the homemade smoked mac n cheese that I’m making now but truth be told, this is a recipe I can’t take full credit for.My daughter actually started down this path, trying different cheeses, etc. until we dialed in this incredible and mildly spicy mac n cheese that is to die for. It’s not overpoweringly spicy by any stretch, there’s just a little hint of heat on the end. That heat balances well with the ever so slight hint of sweetness from the maple smoke which makes this dish next level.