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amy's smoked mac & cheese

Recipe by
Amy Alusa
Chico, CA

Here in Chico, CA, there is a food truck called "Bootleg Barbeque". He specializes in southern barbeque dishes. The smoked macaroni and cheese is absolutely to die for. I don't have a smoker, and so I have been unable to duplicate his recipe. I did however add bacon pieces to mine and I use Liquid Smoke to get some of that smokey flavor. Honestly, it is not as good as "Bootleg Barbeque" but we really enjoy it anyway! It is very good without the bacon and Liquid Smoke too!

yield 8 -10
prep time 45 Min
cook time 30 Min
method Stove Top

Ingredients For amy's smoked mac & cheese

  • 1 (16oz) bag
    small shell pasta or macaroni
  • 1/4 c
  • 2 (heaping Tbsp
    all-purpose flour
  • 1 qt
    chicken broth
  • 1 can
    evaporated milk
  • 1 c
    hot water
  • 3 tsp
    liquid smoke flavoring
  • 1 Tbsp
    onion powder
  • 1 Tbsp
    garlic powder
  • 1 tsp
    dried parsley
  • 3-4 dash
    salt and pepper to taste
  • 1 pkg
    pre-cooked bacon pieces
  • 2 c
    freshly grated cheese (sharp cheddar, english cheddar, monterey jack and/or mozzarella)
  • 1 pkg
    french fried onions

How To Make amy's smoked mac & cheese

  • 1
    Put a pot with water on to boil (enough to cook the pasta).
  • 2
    While you wait for the water to boil, and while you are cooking the pasta, melt the butter in a very large skillet over medium heat.
  • 3
    Make a roux by whisking in the flour until all the butter is absorbed and the flour moistened.
  • 4
    Add the chicken broth, evaporated milk, and water. Whisk together until well blended and flour is dissolved. Continue heating and stirring constantly until liquid comes to a boil. Boil for 1-2 minutes or until thickened somewhat.
  • 5
    Add the seasonings and mix them in well. Then add the bacon pieces if you want them.
  • 6
    Next stir in the cheeses. The sauce should now be thicker still, but not too thick. If it is too thick, add some milk or a little water to achieve the desired consistency.
  • 7
    Pour the sauce into the pot with the drained pasta, and mix well. Then, pour the entire contents into a casserole sprayed with butter-flavored oil spray (9" x 17") and top evenly with the French Fried Onions
  • 8
    Bake in a 350-degree oven for about 30 minutes or until it is hot and bubbly and golden brown around the edges.
  • 9
    Serve with a green salad or cooked greens. Garlic toast is also very good with this dish.

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