#shorts SMOKED MAC & CHEESE pumpkin style

The BEST Smoked mac & cheese recipe ever! Super creamy and delicious and it's easy to make!

Creamy Smoked Mac & Cheese (w/ a Pumpkin Twist)
14 oz whole wheat elbow macaroni (or other pasta)
6 tbsp butter, divided
onion, diced
3 cloves garlic, minced
4 tbsp AP or whole wheat flour
1 tsp salt
2 cups milk
2 cups shredded cheddar cheese
3 tbsp pumpkin pure
cup water or broth (as needed)
grated aged gouda for garnish

Cook the pasta according to package directions. Drain, toss with a bit of oil to prevent sticking, and set aside.

Melt the butter over medium-low heat. Add the garlic and onion and saut for a couple of minutes, being careful not to burn or brown the butter, garlic or onion.

Add the flour and salt and continue sauting while whisking for another minute or two. Very slowly whisk the milk into the flour mixture. Dont stop whisking or it will clump. Simmer for approximately 5 minutes until the sauce is bubbling and has thickened just slightly.

Fold in the cheese with a wooden spoon or spatula until melted. Once melted and creamy, remove from heat.

Add the pasta to the cheese sauce. Stir in a splash of extra water or broth if the sauce is a bit too thick.

Optional: To obtain a smoky flavor, pour the Mac & Cheese in a baking dish and place it in the smoker at 325F for about 20 minutes.

Remove from the smoker (if smoking). Add your brisket (reserve a bit for garnish) and mix together by hand.

Spoon into the mini pumpkin bowls and garnish with the reserved brisket. Add grated aged gouda cheese on top, if desired.


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