Elizabeth Karmel, executive chef at Hill Country Barbecue Market
, which has outposts in New York and Washington, DC, has figured out a way to marry the flavor of mac and cheese with one of its classic accompaniments: smoked, barbecued meat. Karmel places the casserole in a smoker or a grill prepared with wood chips until it's hot and bubbly, which gives the dish a faint smokiness.
Printed from Oprah.com on Wednesday, December 11, 2013
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