dee's smoked mac n cheese
After trying to make a really good mac n 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 topping on it, that doesn't work in the smoker. It gets way too dried out. I found just cheese on top works best. Feel free to use a cheese variety of cheeses that suit your tastes and budget. This is what worked to put a big smile on my family's faces. Enjoy!
Blue Ribbon Recipe
If you own a smoker and have never smoked macaroni and cheese, you need to try this. The subtle smoky flavor really shines through in this creamy and delicious mac and cheese. The low and slow cooking time makes the cheesy goodness meld with the macaroni which is cooked perfectly. Definitely worth the wait while this cooks on the smoker.
Ingredients
- 1 package large elbow macaroni (12 oz.)
- 1/4 cup butter or bacon grease
- 1 medium onion, chopped fine
- 3 cloves garlic, grated
- 2 tablespoons all-purpose flour
- 1/2 cup white wine or beer
- 1 tablespoon prepared yellow mustard
- 2 teaspoons dry mustard
- 1 can evaporated milk (12 oz)
- 1 cup half and half or omit evaporated milk and use all half and half
- 4 ounces cream cheese, softened
- 2 bags sharp cheddar cheese, shredded (8 oz each)
- 2 bags shredded Velveeta cheese (8 oz each)
- 1/4 - 1/2 teaspoon cayenne pepper, to taste
- - salt and pepper, to taste
- Save 4 ounces shredded cheese for top
How To Make dee's smoked mac n cheese
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Step 1Boil 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 non-stick spray. -
Step 2In a large heavy pot on medium heat, melt butter or bacon grease. Sauté chopped onion and garlic until opaque. Stir in flour and cook for a minute. Stir in wine and cook until evaporated.
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Step 3Whisk in both kinds of milk.
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Step 4Whisk in mustard and dry mustard.
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Step 5Add all the cheese.
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Step 6Cook until the sauce is smooth and bubbly. Stir constantly to avoid burning. Season to taste.
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Step 7Mix cheese sauce with macaroni.
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Step 8Pour into prepared pan. Top with extra cheese.
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Step 9Smoke in a smoker for 2-4 hours (depending on the type of smoker you use).
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Step 10Smoke until light golden brown. Enjoy!
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Step 11**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 drier, 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
