Smoked Truffle Mac n Cheese with BBQ Thighs

Anytime I have a recipe that is more labor intensive than others, I like to find another simple recipe to go with it. Well, Mac in Cheese on the grill requires a little more of your time than your typical steak, ribs, or burgers. To go with our Mac n cheese, we are going to grill some quick BBQ chicken thighs. You can usually get these completed at some point during your Mac n Cheese process.

This recipe uses a charcoal and a pellet grill. You can substitute the stove for the charcoal grill or substitute the oven for the pellet grill, if needed. I highly recommend using a grill for the final bake to infuse smoke flavor.

Video: https://www.instagram.com/p/CMseX66hgAN/

Ingredients

Chicken Thighs

• Boneless Chicken Thighs

• BBQ rub - I used Killer Hogs Hot BBQ Rub

• BBQ sauce - I used RaiderRed Meats BBQ sauce

Mac n Cheese

• 1 lb elbow macaroni pasta

• 1/2 cup of butter

• 1/4 cup of butter, melted

• 2 cups of half and half

• 4 ounces of cream cheese

• 4 tbsp flour

• 1 tbsp mustard powder

• 2 cups of shredded cheddar

• 1 1/2 cup of shredded mozzarella

• 1/4 cup Truff hot sauce

• 1 cup of panko bread crumbs

Instructions

1. Start by seasoning the chicken thighs with the BBQ rub; can be stored in the refrigerator until you're ready to grill

2. Cook the elbow macaroni in a pot of boiling water according the package instructions; use the al dente instructions

3. Heat a cast iron skillet on a charcoal grill at about 350° to 400° ( you can use the stove as well)

4. Add a 1/2 cup of butter to the skillet

5. As the butter is melting, whisk in 4 tbsp of flour

6. Add mustard powder

7. Add 2 cups of half and half and allow the mixture to come to a boil

8. Once the mixture is boiling, add 4 ounces of cream cheese and the Truff hot sauce

9. Once the cheese has melted, take the skillet off the grill

10. In a small bowl, mix the panko bread crumbs with a 1/4 cup of melted butter

11. Add the cheddar and mozzarella to the skillet

12. Add the elbow macaroni, cooked al dente, to the skillet

13. Using a wooden spatula, stir the macaroni with mixture

14. Top off with the butter bread crumb mixture

15. Place the skillet in a grill set up for indirect heat at 225° for 1 hour (I used a pellet grill, you can also use your oven if you like)

1. For the chicken thighs, place them on the charcoal grill over direct heat

2. Continue to flip until internal temperature reaches 170°

3. Brush on BBQ sauce right before internal temperature reaches 170°