Lead Pitmaster Rosalie (@Castironskillz) SMOKES it with this absolutely delicious mac n' cheese recipe!

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Ingredients (6-10 servings)

Bechamel Sauce:
1/2 cup beef tallow or butter
1/2 cup ap flour
3 1/2 cups milk
2 blocks cream cheese
About 2 cups shredded game house cheddar, white cheddar or cheddar
About 2 cups shredded gouda
1 tsp Roasted Garlic Rub by The Spice Guy
1 tsp Sucklebuster SPG rub
1 tbsp Lane’s Brisket Rub
One box of big rigatoni, and about 6 cups of shredding cheddar and gouda.

Instructions
In a large sauce pan on medium heat start by adding tallow, followed by flour.
Once silky smooth, add 3 1/2 cups by milk. Stir until smooth, add cream cheese. Stir some more until smooth, add seasonings. Add cheese, stir until smooth.
(Now this is where you can either save it and make the rest of the mac & cheese the next day or later in the week, or just continue on)
Add cooked al dente pasta to a large grill-safe dish.
Add about half of the Bechamel sauce, followed by shredded cheese, and repeat. The more the merrier. Top with more sauce and cheese, and a little extra brisket rub or cracked black pepper.
Smoke at 260 degrees F for 2 hours.

SO GOOD!

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