Smack’n Cheese

• total time: 2 hours 42 minutes

Ingredients

3 NY Strips, or steak of your choice

2 1/2 C elbow macaroni

1/4 C flour

2 1/2 C milk

1/4 C butter

3-4 total cups of grated cheese:

8oz Smoked Gouda

8oz Monterey Jack

8oz Cheddar

8oz Gruyère

OPTIONAL

1/2 yellow onion

Thyme and rosemary garnish

1/4 C Parmesan cheese

Directions

Heat griddle or stovetop on high and begin boiling a large pot of water.

While waiting to boil, dice up half an onion, slice up your steak and thoroughly season with @kindersflavors The Blend, or another steak seasoning, for max flavor.

Once boiling, throw in elbow mac and boil for 9-11 mins

While that boils, heat up a saucepan over medium heat and melt the butter, add the flour, and slowly add milk. Stir overt 20 or so seconds to thicken

While that thickens, strain out mac and rinse with cold water to keep them from sticking together

Finish up your creamy mixture and dial the griddle or stovetop on low

Preheat smoker to 275°F and alternate cheese and mac in a cast iron pot with a little extra cheese for the top. Dump on that milk/butter/flour mixture. Let that smoke for 1hr.

After an hour, stir well and let smoke for another 30mins.

Get your griddle piping hot, oil it up, and throw on your steak for 2-3mins on each side.

Using the leftover steak juice, sauté the diced onion and throw it into the mac n cheese.

Dice up steak pieces last and finesse into the mac n cheese to crown it as your new favorite.

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