Smoked Mac and Cheese
Recipes Main Dish Meal ideas Pasta Side-dish Vegetarian
Description
Use your smoker to make the best mac and cheese ever. It's rich and creamy with a bit of a smokey flavor that will have everyone coming back for seconds.
Ingredients
1 lb. elbow macaroni, cooked
1/2 c. butter
4 T. all-purpose flour
1 T. ground mustard powder
2 c. half and half
4 oz. cream cheese
3 c. sharp Cheddar cheese
1 1/2 c. smoked Gouda cheese
Breadcrumb Topping:
1 c. panko bread crumbs
1/4 c. butter
2 T. Hey Grill Hey Sweet Rub
Directions
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Pasta:
Bring a large pot of well salted water to a boil; cook until al dente. Drain. Set aside.
Preheat smoker to 225 degrees F using a mild hardwood like cherry or apple.
Heat a 12" cast iron skillet over medium heat; melt the 1/2 c. butter; whisk in the flour until a smooth, thin paste forms. Whisk in the mustard powder.
Carefully pour in the half and half; bring the sauce up to a boil while whisking. Reduce heat; whisk in the cream cheese until smooth. Whisk in the Cheddar and Gouda cheeses; stir until melted.
Turn heat off; pour in the cooked pasta; stir gently until pasta is coated in the cheese sauce.
Topping: Combine the melted butter, sweet rub, and panko bread crumbs in a small bowl. Sprinkle over the top of the mac and cheese.
Smoker:
Place the skillet in the smoker, close the lid, and smoke for 1 hour. For a stronger flavor, smoke for up to 2 hours, but the noodles take on quite a bit of smoke fairly quickly.
Remove the smoked mac and cheese from the smoker.
Serve while it is still warm.
8 servings.