Ingredients:

18 2 tbsp BBQ Rub

2 tbsp ranch dressing seasoning

16 oz elbow noodles

16 oz Velveeta cheese 

2 cups of shredded chicken 

1 cup shredded Gouda cheese 

1 cup shredded Mozzarella cheese 

1 cup shredded Cheddar cheese 

3 cups whole milk ½ cup unsalted butter 

1/4 cup flour 

1 tsp garlic powder 

1 tsp black pepper 

1 tsp salt 

1/4 cup buffalo sauce 

¼ cup ranch 

2 tbsp green onions

Willy's Chilis Smoked Serrano

 

Instructions:

1. Par boil macaroni noodles for 6 minutes then strain and run them under cold water

2. Make the Roux in a pot, melt one stick of butter then slowly whisk in 4 tbsp of flour

3. Slowly add and whisk in 3 cups of whole milk, 1 tbsp hot sauce, 1 tsp garlic powder, 1 tsp black pepper, 1 tsp salt, and 16 oz of Velveeta cheese. Cook down over medium-low heat until creamy then remove from heat

4. In a foil pan, add the parboiled noodles, 2 cups of shredded chicken, ¼ cup buffalo sauce, 2 tbsp BBQ rub, 2 tbsp ranch dressing seasoning, 1 cup of gouda cheese, 1 cup of mozzarella cheese, 1 cup of cheddar cheese and mix with the parboiled noodles

5. Add the creamy cheese to the noodles and mix thoroughly. Sprinkle on more BBQ rub and top with a little more shredded cheese

6. Place the pan of macaroni on the smoker at 275°F for 45 minutes

7. Once the cheese on top is melted, garnish with green onions, drizzle ranch, and add Willy's Chilis on top

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Original recipe by Girls can Grill