Recipe: Smoked Mac and Cheese
PREP TIME: 45 minutes
COOK TIME: 2 hours
SERVES: 8-12 people
INGREDIENTS (Mac and Cheese):
1 pound (16 oz box) elbow macaroni noodles
1/2 cup butter, cut into 5 pieces
4 Tablespoons flour
1 Tablespoon mustard powder
2 cups half and half
4 oz cream cheese (1 brick)
3 cups sharp cheddar
1.5 cups smoked gouda
INGREDIENTS (Crumb Topping:
1 cup Panko bread crumbs
1/4 cup melted butter
2 Tablespoons BBQ Rub
Supplies:
Tablespoon measuring spoon
1 cup measuring cup
Liquid measuring cup
Plastic storage bags or bowls
Smoker or oven
6-quart pot
Wooden spoon
Pot strainer
STEPS:
Grate 3 cups sharp cheddar cheese and store in a large bowl with lid or one gallon zipper closed plastic bag.
Grate 1.5 cups smoked gouda cheese and store in a bowl with lid or one quart zipper closed plastic bag.
Measure 4 tablespoons flour and place in small bowl or cup.
Measure 1 tablespoon mustard powder and place in small bowl or cup.
Measure 1 cup of Panko bread crumbs and store in 1 quart zipped close plastic bag.
Measure 2 tablespoons BBQ rub and store in small bowl or cup.
Measure out 2 cups half and half and store in a container.
Cut cream cheese brick into four roughly equal chunks.
Preheat your smoker to 225ºF using a mild hardwood like cherry or apple. For extra smoke flavor, use hickory or char hickory.
Bring 4 quarts of water to a rolling boil. Add a generous pinch of sea salt to the cooking water to enhance the pasta’s flavor. Avoid adding oil to the water as it prevents sauce from clinging to the pasta.
Heat a 7-quart Dutch oven over medium heat.
Once Dutch oven is hot, melt 1/2 cup of butter.
Whisk in flour with the melted butter until a smooth, thin paste forms.
Whisk in the mustard powder.
Carefully pour in the half and half and bring up to a boil while whisking.
Once it boils, reduce the heat to medium and whisk in the cream cheese until smooth, one 1/4 chunk of the brick at a time.
Add all 16oz of elbow macaroni noodles to
the pot of boiling water. Stir gently.Return noodles water to a boil. For authentic
"al dente" pasta, boil uncovered, stirring occasionally for 7 minutes.Whisk in the shredded cheddar cheese, a handful at a time, to the Dutch oven and stir until melted.
Then do the same with the smoked gouda.
(When the 7 minutes timer is up) Remove noodles pot from heat. Drain well.
Turn off the heat from the Dutch oven and pour in the cooked and drained macaroni noodles.
Using a wooden spoon, gently stir until the noodles are coated by the cheese sauce.
Place the Dutch oven in the smoker without the lid. Close the smoker lid. Smoke for 1 hour. (Stir every 15 minutes to expose as much of the noodles to the smoke as possible.)
Melt 1/4 cup of butter.
Combine the melted butter, BBQ rub, and Panko bread crumbs in a bowl.
After the Dutch oven has been in the smoker for one hour, sprinkle the bread crumb mixture over the top of the mac and cheese.
Leave Dutch oven on the smoker for one more hour, no longer stirring.
Serve while Mac-n-cheese is hot and topping is crunchy!
Tips:
PDF has links to recommended ingredients and resources
Shred both cheeses the night before. Store shredded cheese in refrigerator.
You can make this recipe in an oven if you don’t have a smoker. Switch out 1/2 cup cheddar for 1/2 cup more smoked gouda if using oven.
After you drain the noodles, set pot aside. You can then use it on low heat to melt butter and mix bread crumbs and bbq rub for the topping.
Inspired by Hey Grill Hey’s Smoked Mac-n-Cheese Recipe: heygrillhey.com/smoked-mac-and-cheese and video: youtu.be/YHhO76obA7c