Smoked Poblano Shells and White Cheddar

Want to level up a childhood classic? Have I’ve got the #machack for you: Smoked Poblano Shells and White Cheddar! Tender shells in a velvety-smooth white cheddar sauce speckled with rich poblanos, all topped with herby breadcrumbs and kissed with smoke. I can’t wait for you to make this one! 👇 INGREDIENTS 1 pound medium shell noodles 2 poblano peppers (stems and seeds removed, and finely diced) 4 cloves garlic (grated) ½ cup salted butter 1 Tablespoon ground mustard powder ⅓ cup all-purpose flour 2 cups half and half 4 ounces cream cheese (softened) 3 cups extra sharp white cheddar (hand-shredded) 1 ½ cups mozzarella (hand-shredded) FIESTA BREADCRUMB TOPPING 1 cup panko breadcrumbs ⅓ cup salted butter (melted) 1 Tablespoon Fiesta Rub Instructions 1. Preheat the smoker. Set your favorite smoker (or grill with two-zone heat) up at around 225 degrees F. 2. Cook the pasta. Bring a large pot of salted water to a boil. Cook 1 pounds medium shell noodles for 8–9 minutes until just al dente. Drain and set aside. 3. Cook the poblanos and garlic. Melt ½ cup salted butter in a 14-inch cast iron skillet over medium heat. Add 2 poblano peppers, stemmed, seeded, and finely diced and cook for 3 to 4 minutes until softened and fragrant. Add 4 cloves grated garlic to the skillet and cook for 1 to 2 minutes, or until fragrant. 4. Make the cheese sauce. To the peppers and garlic, stir in 1 tablespoons ground mustard powder, then add ⅓ cup all-purpose flour. Stir well until no lumps remain. Slowly pour in 2 cups half and half, stirring constantly. For a saucier mac and cheese, add an extra ½ cup. Add 4 ounces cream cheese, softened and stir until the sauce is smooth and creamy. Add 3 cups extra sharp white cheddar and 1 ½ cups mozzarella, and stir until fully melted and silky. 5. Add the pasta. Pour in the drained pasta and stir gently until the sauce fully coats all of the noodles. 6. Make the panko topping. In a small bowl, combine 1 cups panko breadcrumbs, ⅓ cup melted butter, and 1 Tablespoon Fiesta Rub seasoning. Stir to combine, then sprinkle evenly over the top of the mac and cheese. 7. Smoke. Transfer the skillet to a smoker preheated to 225 degrees F. Smoke for 20 to 30 minutes. For a light smoke and crispy golden topping, or up to 1 hour for a heavier smoke and casserole-style texture. 8. Serve and enjoy. When your mac is smoked to your preference, remove the skillet to cool for a few minutes, then serve with your favorite smoked meats, some crusty bread, or any other sides you love with mac and cheese! My Sauces, Rubs and Merch: https://store.heygrillhey.com/ Please like, comment and subscribe! Hit the notification bell so you know when my weekly uploads hit! DOWNLOAD THE HEY GRILL HEY APP iOS: https://apps.apple.com/us/app/hey-grill-hey-best-bbq-recipes/id1556158169 ANDROID: https://play.google.com/store/apps/details?id=au.com.hellotable.heygrillhey STUFF I USE IN THIS VIDEO DISCLOSURE: The following list contains affiliate links, meaning when you click the links and make a purchase, we may receive a commission. Weber Slate 4-Burner Flat Top Gas Grill: https://homedepot.sjv.io/2RW30Q Lodge 15-inch Cast Iron Skillet: https://lodgecastiron.pxf.io/vPzxqL Thermapen ONE: https://alnk.to/a45DwEi Dalstrong Knives: https://amzn.to/2YJLJdu Camp Chef Cutting Board: https://www.avantlink.com/click.php?tool_type=cl&merchant_id=9d501d8a-adec-4dd0-aa57-d4b161f8b063&website_id=f8ae3409-e96c-4962-9fc9-89c2d6a78a77&url=https%3A%2F%2Fwww.campchef.com%2Fcamp-chef-14-bamboo-cutting-board%2FCC-CHOP14.html Chapters: 0:00 Introduction 0:14 Cook the Noodles 0:33 Prep the Sauce Ingredients 1:09 Cook the Peppers and Garlic 1:51 Make the Cheese Sauce 2:40 BBQ Pro Tip 3:01 Add the Pasta 3:14 Fiesta Breadcrumb Topping 4:31 Smoke the Shells and Cheese 5:04 Taste Test Time 5:47 Taste Test Todd 6:05 Thank You!