Smoked Buffalo Wild Turkey Mac

Ingredients

1 pound elbow macaroni

1/4 cup butter

1/4 cup flour

2 1/2 cups milk

4 ounces of cream cheese

1 cup shredded cheddar

1 cup shredded Colby jack

1.5 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon smoked paprika

1 cup shredded cheddar, divided

1 cup shredded Colby jack

1/2 cup buffalo sauce, divided

1 pound cooked, shredded wild turkey (preferably smoked)

1/2 cup panko breadcrumbs

Recipe Directions

1. Fill your hopper with Bear Mountain BBQ pellets.

2. Preheat your recteq or other pellet grill to 250°F.

3. Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Drain, rinse with cold water, and set into a greased disposable aluminum pan.

4. Rinse the same pot, dry completely, and return to stove over medium low heat. Add the butter, once the butter is melted add the flour and whisk 3-4 minutes.

5. Slowly add in the milk, whisk until evenly mixed. Increase the heat to medium high and once it starts to boil reduce to medium low, whisking often for 5 minutes.

6. Wisk in the cream cheese until smooth. Then add in salt, pepper, paprika, buffalo sauce, cooked shredded wild turkey meat, Colby jack cheese and half of the cheddar cheese. Stir until melted and then fold in the cooked pasta. Set the remaining cheese and buffalo sauce aside.

7. Pour the cheese sauce over the pasta in the aluminum pan. Add the panko breadcrumbs, the remaining cheese and drizzle the remaining buffalo sauce over top.

8. Cook for one hour. Serve hot.