The Smuggler's Journal

The Smuggler never trusted a mac and cheese that didn't have a little heat hiding in it. This one's the contraband version - classic smoked mac, buffalo sauce folded through at the end so it stays glossy, not broken.

What you need

Elbow macaroni, a proper cheese sauce base (cheddar, cream, butter, flour), and a real buffalo hot sauce - not a mild dupe.

Smuggler's Pick (and two ways to run it)

Every good smuggler runs a few routes. Pick the one that suits your crew:

• The Classic Run — Atomic Chicken Buffalo Hot Sauce: the benchmark buffalo, vinegar-forward with real heat.
• The Korean Twist — Heavenly Hell Buffalo's Bluff Korean BBQ & Wing Sauce: sticky, a little sweeter, works if your crowd wants less vinegar bite.
• The Dust Route — Pitmastery Buffalo Flava Dust: a dry buffalo-blue cheese seasoning stirred through instead of sauce, for a drier bake.

Method

1. Cook macaroni just short of al dente - it finishes in the smoker.
2. Make a roux-based cheese sauce with sharp cheddar, finish with a generous splash of buffalo hot sauce.
3. Combine pasta and sauce in a foil tray, top with extra cheese.
4. Smoke uncovered at 120°C for 45-60 minutes until bubbling and the top is golden.
5. Rest 5 minutes before serving - the sauce tightens up as it cools slightly.

Serve it with

Pulled pork or smoked chicken wings - the tang cuts straight through rich, smoky meat.

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