Cedar Park’s Interstellar BBQ serves one of my favorite barbecue sides in the state. The joint smokes pans of scalloped potatoes covered in a generous layer of Parmesan that creates a crust akin to barbecue bark. A recent Eater video of Interstellar’s cooking process reminded me how much I craved those scalloped potatoes. Since I’m sheltering at home in Dallas, it also made me wonder whether the same Parmesan crust could work on a pan of macaroni and cheese. My standby mac and cheese recipe comes from Fire & Smoke, a book by Chris Lilly, who is the face of Big Bob Gibson Bar-B-Que, in Decatur, Alabama. It’s a smoked (or baked) version with a browned layer of cheese atop a combination of cheese, butter, half-and-half,…View Original Post
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