Dee's Smoked Mac and Cheese
After trying to make a really good mac and cheese in our smoker several times, I finally came up with one that is creamy and not too dry. If the cheese sauce is too thick to start with, it comes out too dry after it is smoked. Also, undercooking the macaroni helps it not to get mushy when smoked. While I usually like bread crumb
After trying to make a really good mac and cheese in our smoker several times, I finally came up with one that is creamy and not too dry. If the cheese sauce is too thick to start with, it comes out too dry after it is smoked. Also, undercooking the macaroni helps it not to get mushy when smoked. While I usually like bread crumb
- salt and pepper to taste
- 2 tbsp all-purpose flour
- 4 oz softened cream cheese
- 2 tsp dry mustard
- 1 - 16 oz large elbow macaroni
- 1/4 c butter or bacon grease
- 1/2 c white wine or beer
- 1 tbsp prepared yellow mustard
- 1 - 12 oz can evaporated milk
- 1 c 1/2 & 1/2 or omit evap milk & use all 1/2 & 1/2
- 1 - 8 oz bag sharp cheddar cheese shreaded
- 1 - 8 oz bag shredded velveeta cheese
- 1/4 - 1/2 tsp cayenne pepper to taste
- 4 oz shredded cheese for top
- optional: cut up and brown 12 oz pkg of bacon and
- Carbohydrate 2.41471467090941 g
- Cholesterol 15.592237705 mg
- Fat 5.18484116738067 g
- Fiber 0.23588437361184 g
- Protein 1.32141992266408 g
- Saturated Fat 2.75429781073672 g
- Serving Size 1 1 entree and 12-15 side (33g)
- Sodium 100.838243743897 mg
- Sugar 2.17883029729757 g
- Trans Fat 0.720091337420066 g
- Calories 61 calories
Step-by-step
- Boil macaroni in salted water until very al dente (about 5-7 min). It will cook the rest of the way in the smoker. Drain and set aside.
- Spray aluminum (disposable) casserole or lasagna pan with nonstick spray.
- In a large heavy pot on medium heat, melt butter or bacon grease. Stir in flour and cook for a minute. Stir in wine and cook until evaporated.
- Whisk in the milks, mustards, and cheeses. Cook until sauce is smooth and bubbly. Stir constantly to avoid burning. Season to taste.
- Mix cheese sauce with macaroni and pour into prepared pan. Top with extra cheese.
- Smoke in smoker for 2-4 hours (depending on the type of smoker you use) and smoke until light golden brown. Enjoy!
- Sauce should not be too thick. So if you want it creamy when it's done, thin it with a little more milk. If you like it dryer, keep the sauce thicker. The longer cooking time in the smoker as opposed to baking in the oven, makes the cheese sauce soak into the macaroni. If you just want to make it in the oven, bake at 350 degrees for 40-50 minutes or until light golden brown.
Dee's Smoked Mac and Cheese: A Culinary Adventure
As a busy professional woman, finding time for elaborate cooking can feel like a luxury. But let me tell you, there are certain meals that are worth the extra effort. This smoked mac and cheese recipe is one of them. It’s more than just a dish—it’s an experience. It’s a testament to the fact that even amidst a whirlwind of deadlines and meetings, there’s always room for a little culinary indulgence. I've always had a fascination with smoked flavors; the subtle hint of wood smoke elevates even the simplest dishes, transforming them into something extraordinary. It's an art form, and I've spent countless hours perfecting this recipe.
The key to perfectly smoked mac and cheese, I've learned, is in the details. It's about finding that perfect balance of creaminess and texture. The cheese sauce, the careful smoking process, and even the choice of macaroni—all play a critical role in achieving that unforgettable smoky flavor. While many people assume smoking is a complicated process, it's far more straightforward than you might think. With a little practice and a few key ingredients, you too can achieve this divine flavor balance. I’ve experimented with different smoking times and temperatures, trying to achieve a creamy texture without the cheese drying out. What I've discovered is that undercooking the macaroni slightly before smoking is crucial. It allows the pasta to continue cooking in the smoker's heat, while simultaneously absorbing the smoky goodness. That's why, in my recipe, the macaroni is cooked al dente before being added to the cheese sauce and smoked.
This dish is more than just a comfort food; it’s a journey. It's a conversation starter. It's the kind of dish that transforms a simple weeknight dinner into a special occasion. It's perfect for a potluck, a family gathering, or even a quiet night in. The aroma alone is enough to draw people in, promising a comforting and delicious experience. Once you take a bite, you’ll understand why this recipe has become a staple in my home. The creamy texture, the subtle smokiness, the perfectly cooked macaroni – it’s a symphony of flavors and textures that will leave you wanting more. So, ditch the takeout menus and embrace the joy of creating something truly special. This smoked mac and cheese is proof that even the busiest of schedules can make room for a little deliciousness.
Ingredients:
The ingredients are simple and readily available, making this recipe a perfect choice for a weeknight meal. Everything comes together seamlessly, resulting in a dish that’s both impressive and surprisingly easy to prepare.
The Smoking Process:
Don't be intimidated by the idea of smoking. It's actually a surprisingly straightforward process. The key is to monitor the heat and time carefully. The longer you smoke your mac and cheese, the more pronounced the smoky flavor will become. Experiment with different smoking times to find your personal preference. However, it is important to not overcook. If the macaroni is overcooked before going into the smoker it will become mushy.
Serving Suggestions:
This smoked mac and cheese is truly versatile. You can serve it as a standalone dish, a side to grilled meats, or even as part of a larger spread. The possibilities are endless. I often pair it with a crisp salad to balance the richness of the mac and cheese. But the truth is, it pairs well with so many things.
Variations:
Don't be afraid to experiment with this recipe! Try adding different types of cheese, such as Gruyere or Gouda, for a unique twist. You could also add other smoked ingredients, like bacon or sausage, to enhance the smoky flavor. If you are looking to make this recipe healthier, you could switch out some ingredients for some lower calories options.
This recipe is a testament to the fact that even the simplest of meals can be transformed into something extraordinary with a little creativity and effort. So, why not give it a try? I have a feeling that this mac and cheese will soon become a family favorite!
