Mac and cheese is a beloved comfort food, but have you ever considered taking it to the next level by adding a smoky twist? Smoked mac and cheese combines the creamy goodness of traditional mac and cheese with the rich, smoky flavors of a barbecue.
Whether you’re hosting a backyard gathering or simply craving a flavorful and satisfying meal, this article will guide you through the steps of creating the best smoked mac and cheese recipe.
Smoked Mac and Cheese Recipe
Ingredients:
- 1 pound elbow macaroni (recommendation)
- 4 cups shredded cheddar cheese (sharp or a mix of different varieties)
- 1 cup shredded Gruyère cheese
- 2 cups milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika (recommendation)
- 1/2 teaspoon garlic powder (recommendation)
- 1/2 teaspoon onion powder (recommendation)
- 1/2 teaspoon mustard powder (recommendation)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- Optional toppings: breadcrumbs, additional shredded cheese, cooked and crumbled bacon
Instructions
1. Preparing the Smoker:
- Preheat your smoker to a temperature of 225-250°F (107-121°C) using your preferred type of wood chips or chunks. Hickory, applewood, or mesquite work well for imparting smoky flavors.
2. Cooking the Pasta:
- Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
3. Making the Cheese Sauce:
- In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1-2 minutes until it forms a roux.
- Gradually whisk in the milk and heavy cream, ensuring no lumps remain.
- Add the smoked paprika, garlic powder, onion powder, mustard powder, salt, and black pepper. Stir well to combine.
- Continue cooking the sauce, stirring frequently, until it thickens and coats the back of a spoon.
- Reduce the heat to low and gradually add the shredded cheddar cheese and Gruyère cheese. Stir until the cheese has melted and the sauce is smooth and creamy. Remove from heat.
4. Combining Pasta and Sauce:
- In a large mixing bowl, combine the cooked macaroni and the cheese sauce. Stir until the pasta is evenly coated with the sauce.
5. Smoking the Mac and Cheese:
- Transfer the mac and cheese mixture to a deep disposable aluminum foil pan or a cast-iron skillet suitable for smoking.
- Place the pan or skillet in the preheated smoker and close the lid. Let it smoke for approximately 1 to 1.5 hours until the mac and cheese absorbs the smoky flavors and develops a golden-brown crust.
6. Optional Toppings:
- If desired, sprinkle breadcrumbs, additional shredded cheese, and cooked and crumbled bacon on top of the mac and cheese during the last 10-15 minutes of smoking. This will add extra texture and flavor.
7. Serving:
- Once the smoked mac and cheese is done, remove it from the smoker and let it rest for a few minutes.
- Serve the dish hot, and enjoy the creamy, smoky goodness!
Smoked mac and cheese takes a beloved classic to new heights by infusing it with delightful smoky flavors. The combination of creamy cheese sauce, al dente macaroni, and a touch of smokiness creates an irresistible dish that will satisfy even the most discerning palates.
Whether you’re serving it as a main course, a side dish, or even at a barbecue or potluck gathering, this smoked mac and cheese recipe is sure to impress.
