Soon to Be Famous Mac-N-Cheese (Smoked or Baked!)

Cheesy, bold, and kissed with Tex-Mex flavor—this mac is about to become a legend at your table.

Ingredients:

1. 1 lb elbow macaroni (cooked al dente)
2. 6 tbsp unsalted butter (divided)
3. 2 tbsp all-purpose flour
4. 2 cups whole milk or half & half
5. 2 cups Mexican-style shredded cheese
6. 1 sleeve Ritz-style crackers (crushed)
7. 3 tsp Whiskey Bent BBQ The Border rub

Directions:

1. Preheat your oven or smoker to 325°F.

2. Cook macaroni al dente according to box instructions and set aside.

3. In a large saucepan, melt 2 tbsp butter over medium-high heat. Add flour and whisk for 3–4 minutes until fragrant and nutty.

4. Add 1 tsp The Border and slowly pour in the milk, whisking constantly for a smooth, creamy base.

5. Once milk is at a light boil, begin adding the cheese a handful at a time, whisking continuously until fully melted and smooth.

6. Stir in another 1 tsp The Border, then fold in the cooked pasta.

7. Transfer to a greased 12" cast iron skillet or casserole dish.

8. Bake uncovered for 15 minutes.

9. While baking, mix crushed crackers, remaining 4 tbsp melted butter, and final 1 tsp The Border to make a crispy topping.

10. Add topping after 15 minutes and bake another 10 minutes or until golden brown.

11. Let rest 10–15 minutes before serving.

Pro Tip: This dish works beautifully in a smoker for an extra layer of smoky goodness. Perfect for BBQs, potlucks, or just impressing the crew.

Smoked, cheesy, and loaded with flavor—The Border makes it bold, the butter makes it rich, and your guests will make it disappear.